Bread Pudding

by Ai Qi on 07th Jun, 2012

Posted by
Ai Qi
Date:
07/06/2012
Tags:
bread raisin custard pudding croissant

Since we're just back from Scotland and are somewhat suffering from jet lag, we were unable to whip something new this week. However, we did not want to disappoint anyone who is following this blog, so we dug out something we cooked when we were still studying in college. This dates back to 2007! The recipe's from the show "Take Home Chef" that I used to chase in the States. Curtis Stone recommended the use of croissants as the taste is richer. I agree with him.

Bread Pudding

Ingredients:
  • 3 ½ cups full cream milk
  • 3 cups whipping cream
  • 1 ½ cups granulated sugar
  • 1 ½ tablespoons vanilla extract
  • 9 whole large eggs
  • 9 large egg yolks
  • 1 cup raisins
  • 6 croissants (each torn into 8-10 pieces)
3 ½ cups full cream milk
['milk']
3 cups whipping cream
['whipping cream']
1 ½ cups granulated sugar
['sugar']
1 ½ tablespoons vanilla extract
['vanilla extract']
9 whole large eggs
['egg']
9 large egg yolks
['egg yolk']
1 cup raisins
['raisins']
6 croissants (each torn into 8-10 pieces)
['croissants']
Recipe:

Preheat the oven to 135°C.  Stir the milk, cream, sugar and vanilla in a saucepan over medium heat until the sugar dissolves and the milk mixture is warm. 

Remove from the heat and allow to cool slightly. Whisk the whole eggs and the yolks together, then gradually whisk into the warm milk mixture (do not add the warm milk mixture too quickly as it will cook the eggs, we just want to tamper the eggs).

Place the croissant pieces in a 13x9-inch baking dish. Pour the custard over the croissant pieces and sprinkle the raisins over. Press gently to submerge the croissants and raisins. Let stand for 20 minutes to allow the croissants to absorb some of the custard.

Place the baking dish in a roasting pan. Add enough warm water to the roasting pan to come halfway up the sides of the baking dish.

Bake until the pudding is firm to the touch, about 1 hour and 20 minutes.  Serve warm.

French Bread using pre-ferment Old Garlic is on vacation!

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