Prep 20 mins
Cook 1 hr 20 mins
Inspired by a recipe by Curtis Stone on Take Home Chef. This dessert is beautiful and homey, and certainly serves quite a few people! It's real comfort food, and it's a great ending to a UK-themed dinner.
- 3 1⁄2 cups whole milk
- 3 cups whipping cream
- 1 1⁄2 cups granulated sugar
- 1 1⁄2 tablespoons vanilla extract
- 9 extra large eggs
- 9 extra-large egg yolks
- 1 cup golden raisin
- 1⁄2 cup sherry wine
- 6 large croissants, torn up into bite-size pieces
- 1 dash cinnamon
- Preheat oven to 275°F Lightly grease a 13x9in. deep baking dish.
- Soak the raisins in the sherry while you prepare everything else, covered, stirring occasionally.
- Stir the milk, cream, sugar & vanilla in a large, heavy saucepan over medium heat until the sugar dissolves and the mixture is warm, about 10 minutes.
- Remove from the heat and allow to cool slightly.
- Whisk the whole eggs & egg yolks together in a large bowl. Very slowly, whisk in the warm milk mixture.
- Place the croissant pieces in the baking dish. Pour the custard over the croissant pieces, and sprinkle with raisins (strained out of their sherry) and a few dashes of cinnamon.
- Press gently to submerge the croissants & raisins. Let stand for 20 minutes.
- Place the baking dish in a large roasting pan. Fill the roasting pan halfway up the baking dish with boiled water. Place the roasting pan with the baking dish inside, in the oven.
- Bake until pudding is firm, 1 hour 20 minutes. Check by gently inseting a sharp knife - it should feel solid and come out clean.
- Serve warm right away, or cold the next day.