Inspired by Ina and similar to a family favorite (also by Ina), raspberry French toast casserole, croissants + bread pudding = delicious for dessert or breakfast.
- 2 large eggs
- 4 large egg yolks
- 2 1/2 cups half-and-half
- 3/4 cup sugar
- 3/4 teaspoon pure vanilla extract
- 4 croissants, preferably stale
- 1 cup chocolate chips or raspberries or raisins or your preferred combo
Preheat the oven to 350 degrees F.
In a medium bowl or blender, whisk together the eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 2 quart baking dish, distribute the bottoms of the sliced croissants, then add the chocolate chips / raspberries / raisins on top of the croissant bottoms, then top with the croissant tops (brown side up). Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
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