Raisin-Bread and Croissant Bread Pudding

Recipe by Nancy Van Ess
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READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees. Butter sides and bottom of 13x9" baking pan.
  • Butter one side of each bread slice and layer in pan alternately with croissants (6 slices bread, croissant slices, 6 slices bread).
  • In large bowl with an electric mixer set on med-high speed, beat eggs until slightly thickened, about 5 min.
  • Add sugar and vanilla and beat at med. speed until thoroughly combined.
  • reduce speed to low and add cream; mix until smooth.
  • Pour egg-cream mixture over bread and croissant slices. the slices will absorb egg-cream mixture slowly, so continue adding liquid until all is in pan.
  • In small bowl combine cinnamon, nutmeg and sugar. Sprinkle sugar-spice mixture over the bread pudding.
  • Fill a baking pan larger than the 13x9" bread pudding pan halfway up with hot water. Place in oven, set bread pudding pan in the water bath.
  • Bake 45-50 min. or until custard is set. When set, remove the bread pudding from the oven, and discard water in larger pan.
  • Cool to room temperature. refrigerate for 2 hours or until firm.
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