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The Barefoot Contessa teaches you how to make croissant bread pudding.
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When I asked my friends about their favorite dessert is, they always say,” croissant bread pudding”. So that’s what we’re going to make for dinner tonight and what’s amazing is, it’s so easy.
So the first thing I want to do is make the custard. A three whole eggs and five egg yolks and I’m going to add in five cups of half and half I know, I know it’s a lot of half and half but I wouldn’t recommend you this everyday it’s a special occasion. Whisk that in, and then I need a cup and a half of sugar and one and a half teaspoons of vanilla. The good news is you're not going to believe how easy this is to make.
Whisk that all up, this is really like a bread putting except that I’ve sort of turned of the volume and made it with croissant. So that’s it for the custard. So I’m going to get my dish ready. So I’m going to cut this croissant, these are a little still they came out of the freezer, so they were leftover. You can use fresh croissant but it’s really better, interesting when you use still ones because they are drier and they absorb that custard better.
Actually I decided to try it with croissant because I thought they are sort of light and airier than bread and I thought it would be really nice to see how it work. I have about six croissant here but you can really use as many croissant that will fit in the pan. You want two layers of croissant. This is about a couple of raisins in it and I put the raisins actually between the layers of croissant because if they end up on top they will burn when they’re baked.
Then we’re going to put the second layer on, all right now I’ll put all this fabulous custard on. Just pour over the whole thing. Now it comes the fun part. You have to just get the croissant absorb all that custard by holding it down for a minute. You can see the bubbles coming up, so just—it’s absorbing all the gorgeous custard. Well let that soak for a minute while I get the water bath ready.
So it’s always a good idea when you’re making custard to put it on a water bath. It actually keeps the temperature down. And a lot of people say, you have to boil the water. I just use really hot tap water. The easier the better. So I’m going to cover the pan and not just the dish but the whole pan with foil. I’m going to put into a 350 degree oven for about 45 minutes. And by then the custard is going to start to set and then I’ll take the foil off, bake it for another 45 minutes and you’ll see it’s going to get really puffed and brown and just gorgeous.
And there it goes. Carefully because you don’t want water and it goes—
So the croissant breading pudding is been baking for about 45 minutes on a 350. And now—and then just take off the foil and let it bake for another 45 minutes until it gets puffed and nicely brown and it will be delicious.
I’m just going to get the croissant bread pulling out of the oven. Oh, so gorgeous! Kind of rest on top of the stove.