American Recipes
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Ingredients
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| 1 |
Extra-large eggs |
3 |
| 2 |
Extra-large egg yolks |
8 |
| 3 |
Croissants , preferably stale, sliced horizontally |
6 |
| 4 |
Half-and-half |
5 cups |
| 5 |
Sugar |
1+ 1/2 cups |
| 6 |
Pure vanilla extract |
1+ 1/2 teaspoons |
| 7 |
Raisins |
1 cup |
| Method |
Preheat the oven to 350 degrees f.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half,
sugar and vanilla. Set the custard mixture aside. Slice the croissants in half
horizontally. In an oval baking dish [10 by 15 by 2-inch], distribute the
bottoms of the sliced croissants, then add raisins, then the tops of the croissant
, make sure that the raisins are between the layers of croissants or they will
burn while baking. Pour the custard over the croissants and allow to soak for
10 minutes, pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger
pan with aluminum foil, tenting the foil so it doesn't touch the pudding.
Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes.
Uncover and bake for 40-45 more minutes or until the pudding puffs up
and the custard is set. Remove from the oven and cool slightly. Serve
warm or at room temperature.
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| Servings - 6 |
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| Introduction
of the dish |
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This is the new version of old classic. Instead of
using plane white bread, we use croissants which enhances the flavor
of this pudding.
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