Wednesday, September 28, 2016

Bread Pudding

No one was eating the croissants I bought from Costco~  I wasn't planning on making bread pudding so I didn't buy cream or half and half.  After seeing the croissant sitting on the counter for 3 days I couldn't wait another day.  I don't know why I thought I had to use cream or half and half in bread pudding~  I decided to use milk instead to see what happens.  
   8 to 9 large croissants
   4 eggs, beaten
   2 cups milk
   1/4 cup brown sugar
   1/2 cup sugar
   1 teaspoon cinnamon
2 teaspoon vanilla
   1/3 cup melted butter
Cut the croissants in half and layer in a casserole dish.  I use the bottoms half of the croissants first and save the tops for the top layer of the Bread Pudding.  I like the way it looks with the golden brown tops on top.  See picture below.  Melt butter in a large mixing bowl, let cool for 10 minutes.  Put
sugars in the same bowl and mix butter and sugars together,  Add cinnamon, vanilla, milk and beaten eggs. I use the hand blender.
Bake at 350 for 40 minutes in a water bath.  The top should spring back when tapped.  My version of a water bath~ I put my casserole dish in a jelly roll pan or 9 by 13 cake pan (if the casserole dish will fit).  I do this when the pans are in the oven.  Then I put hot water in the jelly roll pan, not the casserole dish.  I put as much water as I can in the jelly roll pan.  When it is cooked I take the casserole dish out and let the jelly roll pan filled with hot water cool off before I take it out.
I liked this bread pudding as much as I did the ones with the cream.  I will never use cream again.

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