Titanic Waldorf Pudding

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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