Bread Pudding has got to be one of my all time favorite desserts. I never really had it has a child, but as an adult and huge fan of the "Old English" style recipes, I learned very quickly that this dessert was very easy, very good and a great way to use up the not-so-kid friendly heels of loaves of bread. I have always made mine with bread and covered it with a light cream sauce, but when we moved to South Carolina, we discovered that the secret main stay of a good bread pudding was day old croissants and the White Chocolate Rum sauce that is drizzled over the top. SO.. in honor of my new Friends of the South and tribute to al the Barefoot Bloggers, I give you my version of Ina Garten's....
Croissant Bread Pudding
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 5 cups half-and-half
- 1 1/2 cups sugar
- 1 1/2 teaspoons pure vanilla extract
- 6 croissants, preferably stale, sliced horizontally
- 1 cup raisins
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. 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.