Titanic Waldorf Pudding
Ready In: 1 hr
Serves: 8
Ingredients
- 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
Directions
- 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.
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