Britten's Croissant & Craisin Bread Pudding
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 392.5
- Total Fat: 27.1 g
- Cholesterol: 172.2 mg
- Sodium: 240.3 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 0.9 g
- Protein: 6.0 g
View full nutritional breakdown of Britten's Croissant & Craisin Bread Pudding calories by ingredient
Introduction
Decadent Dessert made for special occasions. This one is begged for at all of the big parties! Decadent Dessert made for special occasions. This one is begged for at all of the big parties!Number of Servings: 18
Ingredients
-
1qt Heavy Whipping Cream
1.5 cup [more precisely 12 oz if you have a scale] Granulated Sugar
8 large Eggs
1 tsp Vanilla Extract
1 tsp Cinnamon, ground
8 croissant, medium, cut into pieces
0.75 cup Cranberries, dried, sweetened (craisins)
1 cup White Chocolate Chips
Tips
For large parties you can use a hotel pan or 1/2 hotel pan. For full pan make 3x the recipe; for 1/2 pan make 1.5x the recipe. Make a Creme Anglais to pour over the pudding.
Directions
Cut croissants into bite size pieces and make two layers of bread pieces in a hotel pan [or half pan] with white chocolate and craisins in the middle.
Heat the cream. Combine the sugar and cinnamon then add the eggs and vanilla. Mix thoroughly. Temper the heated cream into the egg / sugar mixture a bit at a time so you don't cook the egg.
Pour mixture over the bread/chip/craisins and press down so all the bread gets soaked.
Bake in a water bath at 275/280 degrees for about an hour to 75 minutes [full pan]. Put knife in to check doneness of custard. Remove from oven when custard is set. While still warm brush a simple syrup [equal parts granulated sugar and water heated until sugar is dissolved] over the bread as it has a tendency to dry out on top during baking.
Scoop into dish and pour Creme Anglaise [see separate recipe] for a rich dessert!
Can be made the day before and heated at 275 or 300 the day of.
Serving Size: Eighteen 1/2 Cup Servings
Heat the cream. Combine the sugar and cinnamon then add the eggs and vanilla. Mix thoroughly. Temper the heated cream into the egg / sugar mixture a bit at a time so you don't cook the egg.
Pour mixture over the bread/chip/craisins and press down so all the bread gets soaked.
Bake in a water bath at 275/280 degrees for about an hour to 75 minutes [full pan]. Put knife in to check doneness of custard. Remove from oven when custard is set. While still warm brush a simple syrup [equal parts granulated sugar and water heated until sugar is dissolved] over the bread as it has a tendency to dry out on top during baking.
Scoop into dish and pour Creme Anglaise [see separate recipe] for a rich dessert!
Can be made the day before and heated at 275 or 300 the day of.
Serving Size: Eighteen 1/2 Cup Servings