A humble bread pudding is the perfect use for past-its-prime bread, and, in my kitchen, next to a French baguette or batard, I believe buttery croissants to be perfect foil for flavor-laced eggy custard. In fact, croissants make such superb bread pudding, if I know I've got guests coming for the weekend (especially during the tailgate and holiday season), I purposely buy croissants two or three days ahead of time, just to be able to serve it as a sweet treat with breakfast or brunch.
Croissants, split in half, w/raisins sandwiched in between...
... swimming in a butter-rum & vanilla custard. Yum.
6 large, 2-3-day old croissants, about 10-ounces
1 1/2 cups raisins
4 extra-large whole eggs
8 extra-large egg yolks
3 cups whole milk
2 cups cream
1 1/4 cups sugar
1/2 teaspoon sea salt
1 tablespoon each: butter-rum flavoring and pure vanilla extract
~Step 1. In an 2-quart measuring container or a large bowl, using a hand-held egg beater, whisk together the extra-large eggs, egg yolks, milk, cream, sugar, salt, butter rum flavoring and vanilla extract. Set aside.
~Step 2. Spray a 13" x 9" x 2" casserole dish with no-stick cooking spray. Slice croissants through their centers horizontally. Arrange the bottoms of croissants in the bottom of casserole. Sprinkle the raisins over the croissants in the casserole, then place the tops on the croissants. Slowly pour the custard mixture over the croissants. Set aside for 45 minutes, to allow croissants time to soak up custard. During this 45 minutes, occasionally press down gently on the tops of the croissants, and, use a small ladle to drizzle custard over their tops too.
~Step 3. Cover the top of the casserole with aluminum foil. Using a sharp paring knife, poke 12-16 holes in the foil (this will allow steam to escape). Bake, covered, on center rack of preheated 325º, 45 minutes. Remove the foil, lower the oven temperature to 300º and continue to bake until custard is just set, about 35-40 minutes. Remove from oven snd place on a wire rack to cool about 30-40 minutes or longer, prior to slicing and serving warm or at room temperature.
Buttery croissants bake up puffy & beautiful every time:
It serves up pretty-as-a-picture slices too:
With no need for sugary sauce or whipped cream on top:
Buttery Rum and Raisin Croissant Bread Pudding: Recipe yields 12-16 servings
Special Equipment List: 2-quart measuring container; hand-held egg beater; 13" x 9" x 2" casserole; small ladle; aluminum foil; paring knife wire cooling rack
Cook's Note: To make use of same-day-baked and ready-for-prime-time croissants, serve my recipe for ~ Chick Flicks and Curry-Chicken-Salad and Croissant Sandwiches ~. Laced with Madras curry powder, plump, sweet raisins, and, celery and cashews for salty crunch, it's simply perfect for brunch or lunch.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)
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