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Prep 15 mins
Cook 45 mins
This isn't the precise recipe used on the Titanic, but an interpretation by John Weatherly, executive pastry chef at Cullen's in Houston as published in the Houston Chronicle. It's quite rich on its own, but you can also serve this tender bread pudding with your favorite dessert sauce or premium vanilla ice cream, if you wish.
- 2 large apples, diced into 1/4 inch cubes (use a good-flavored baking apple, such as Granny Smith, MacIntosh or Braeburn)
- 2 tablespoons butter
- 2 tablespoons granulated sugar, plus
- 1 cup granulated sugar
- 4 large croissants, cut into 1/2-inch pieces
- 1 quart heavy cream
- 8 eggs
- 1 tablespoon vanilla extract
- 1 cup golden raisin
- Preheat oven to 350°F.
- While the oven is heating, sauté the diced apples with the butter and 2 tablespoons sugar.
- Place apples in a refrigerator to chill.
- Cut croissants into ½-inch pieces.
- Heat cream slowly to a boil.
- Mix eggs, remaining cup of sugar and vanilla in a bowl.
- Add hot cream slowly, while continuing to stir; set custard to the side.
- Spray 8 8-ounce ramekins well with cooking spray (Pam).
- Fill ramekins half full with cut croissants, add apples and raisins.
- Cover with more croissants. (do not pack bread tightly in ramekins or it will make the pudding heavy and dense)
- Pour custard over croissants and let set for 10 minutes to let bread absorb custard.
- Finish filling remaining ramekins with croissants and custard.
- Place ramekins in a deep pan with ¼-inch of hot water (bain marie).
- Place in oven and bake for 45 minutes.
- Stick a knife in custard to check doneness.
- Put in a refrigerator to cool or serve right away.