CROISSANT BREAD PUDDING WITH BRANDY CREAM SAUCE
Serves: 8 Ready in; 1 hour 25 Minutes
INGREDIENTS
- 1 3⁄4cups raisins (I prefer dried blueberries)
- 3eggs
- 3⁄4cup sugar
- 1cup milk
- 1cup cream
- 2tablespoons brandy
- 1⁄4cup butter melted (I omitted this)
- 1teaspoon cinnamon
- 1teaspoon nutmeg
- 1teaspoon vanilla
- 1pinch salt
- 2ounces butter
- 1tablespoon cinnamon-sugar mixture
INSTRUCTIONS
STEP 1
Brandy cream sauce:2 ounces butter 1 cup brown sugar 1/2 cup water 1/2cup cream1 tbs vanilla 1tbs
cornstarch, mixed to paste with a little water 2-3 tbs brandy Preheat oven to 350F.
STEP 2
Grease a casserole dish.
STEP 3
Put half of the croissants in a dish; dust with raisins, and then top with leftover croissants.
STEP 4
Batter the eggs till light, gently adding the sugar until thick.
STEP 5
Whip in the milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla and salt. pour mixture over the croissants, cover,
and leave to suck up in the refrigerator for about an hour or so(up to a day in advance).
Ahead of baking, bring to room temperature. Dot with butter(I didn’t)and sprinkle with cinnamon/sugar.
STEP 6
Bake for 40 minutes.
STEP 7
Serve instantly with sauce. To make a Sauce: Take a small saucepan, combine butter, brown sugar and water and
mix until boiling and the sugar has dissolved.
STEP 8
Add cream, vanilla, and cornstarch paste and mix until thickened, in the end, add brandy.
STEP 9
The sauce can be made in advance and reheated before serving.
STEP 10
The nice thing about this is that you can do everything in advance, and bake it while you are serving the main course.
