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bread and butter pudding

13 Aug
3 1/2 cups whole milk
3 cups whipping cream
1 1/2 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)

Preheat the oven to 275°F. Stir the milk, cream, sugar and vanilla in a heavy large saucepan over medium heat until the sugar dissolves and the milk mixture is warm, about 10 minutes.
Remove from the heat and allow to cool slightly. Whisk the whole eggs and the yolks together in a large bowl, then gradually whisk into the warm milk mixture. Place the croissant pieces in a 13×9-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 large roasting pan. Set the roasting pan on the oven shelf. 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.

stuffed french toast

30 Jul