Croissant Bread Pudding
Jan. 21st, 2007 07:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mort3 stale croissants
2 egg yolks
2 whole eggs
3/2 cups cream
1/2 cup milk
2 tsps vanilla
cinnamon and nutmeg to taste
(next time I'll add sugar)
Preheat oven to 450F
Beat together eggs and yolks (and sugar if using any) until yellow and ribbony. Stir in cream and milk. Add cinnamon, nutmeg and vanilla and thoroughly mix. Tear up croissants and place in an oven safe casserole. Pour liquid mixture over croissants and bake covered for 30 minutes. Uncover and bake until the center is just barely set, approximately another 15-30 minutes. Allow to rest for 10 minutes and serve.
2 egg yolks
2 whole eggs
3/2 cups cream
1/2 cup milk
2 tsps vanilla
cinnamon and nutmeg to taste
(next time I'll add sugar)
Preheat oven to 450F
Beat together eggs and yolks (and sugar if using any) until yellow and ribbony. Stir in cream and milk. Add cinnamon, nutmeg and vanilla and thoroughly mix. Tear up croissants and place in an oven safe casserole. Pour liquid mixture over croissants and bake covered for 30 minutes. Uncover and bake until the center is just barely set, approximately another 15-30 minutes. Allow to rest for 10 minutes and serve.
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no subject
Date: 2007-01-23 01:54 am (UTC)no subject
Date: 2007-01-23 02:22 am (UTC)