Quick Bread Pudding
Some days I get wistful for a perfect croissant, all buttery and flakey, the type you have at a Parisian cafe with home made berry jam on a beautiful spring morning. It's next to impossible to find croissants like that here. Store bought ones just aren't the same, though they do have a contribution to be made to the "dessert" category as the basis for bread pudding.
Originally, the bread pudding we've enjoyed for many years was made from white or Italian bread. Lately I've been making the pudding with croissants and we love the ease and deliciousness of this recipe.
4 Whole Eggs
2 Cups Milk
1/2 Cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
6-7 large croissants or 8-9 smaller ones
1/2 Cup raisins
Large, course sugar, sometimes called Shimmer Sugar
In a medium sized bowl, whisk the eggs until the whites and yolks are well blended. Add the sugar, cinnamon, extract, salt and milk and whisk until combined and resembles custard.
Pre-heat oven to 350 degrees. Butter your glass baking pan, casserole or large loaf pan (mine measures 6" x 8" x 3" high and is the perfect size for this batch)
Break half the croissants into bite-sized pieces into the baking dish. Spread the raisins on top- do not stir in. Break the remaining croissants into bite-sized pieces onto the raisins.
Whisk the custard and pour it on top of the croissants. With clean hands, hold the croissants down into the custard so the bread absorbs the custard, but is not squashed flat. This may take several seconds for the bread to absorb it. When the bread stays down, it's time to bake.
Sprinkle the top of the bread pudding with course sugar.
Bake for 45-50 minutes or until the top is slightly browned and a knife inserted in the center comes up dry. If it is not cooked through, the knife will be streaked with custard.
Can be served warm or cooled with caramel, chocolate or raspberry sauce and/or whipped cream.