Kelly Lake from LeCroissant Catering shared a yummy recipe for Croissant Bread Pudding.
Ingredients:- 1 lb croissants
- 3/4 c dried cranberries or cherries
- 3/4 c chopped pecans
- 2 c granulated sugar
- 1 1/2 tsp cinnamon
- 2 c cream
- 2 c milk
- 3 eggs, lightly beaten
- 2 tsp good quality vanilla
- 1/2 c cold butter, cut into pieces
- 1/2 c brown sugar
Directions:Spray a 9" x 13" pan with non-stick cooking spray.
Tear or cut croissants into pieces and place in pan. If using small croissants, they can be left whole.
Sprinkle nuts and dried fruit over croissants.
In medium mixing bowl, stir together sugar and cinnamon, then add cream, milk and eggs. Pour over croissants.
Let stand 30 minutes to 12 hours in fridge, covered.
Dot top of pudding with diced butter and sprinkle with brown sugar.
Place in 325 degree oven and bake 55-65 minutes or until firm and set. If pudding browns too quickly, loosely cover with foil.
Serve with Vanilla Sauce.
Vanilla Sauce
Ingredients:
- 1 c butter
- 1 c cream
- 2 c granulated sugar
- 2 tsp good quality vanilla
Combine all ingredients except vanilla in heavy bottomed medium sauce pan. Heat until butter is melted and sugar is dissolved. Stir in vanilla. Serve warm over Croissant Bread Pudding.
For more information, go to: http://www.lecroissantcatering.com. It is located at 1578 South 300 West in Salt Lake City. The phone number is (801) 466-2537.
