Bread & Butter Pudding With a Twist

Submitted by MontrealJulia

"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."

 

• Ready In: 1hr 40mins
• Ingredients: 10
• Yields: 1 13x9 inch pan
• Serves: 20

ingredients

• 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

directions

1. Preheat oven to 275°F Lightly grease a 13x9in. deep baking dish.
2. Soak the raisins in the sherry while you prepare everything else, covered, stirring occasionally.
3. 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.
4. Remove from the heat and allow to cool slightly.
5. Whisk the whole eggs & egg yolks together in a large bowl. Very slowly, whisk in the warm milk mixture.
6. 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.
7. Press gently to submerge the croissants & raisins. Let stand for 20 minutes.
8. 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.
9. Bake until pudding is firm, 1 hour 20 minutes. Check by gently inseting a sharp knife - it should feel solid and come out clean.
10. Serve warm right away, or cold the next day.