FRUITCAKE BREAD PUDDING

Fruitcake Bread Pudding image

Provided by Jolayne Cooper

Time 1h20m

Number Of Ingredients 13

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8 large eggs
2 c heavy whipping cream
1 1/2 c sugar
1 Tbsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg, freshly ground is best
1 1-pound container dried fruit mix
2 c chopped walnuts or pecans
10 large croissants, cubed (about 12 cups)
CREAM SAUCE
2 c heavy whipping cream
3/4 c sugar, divided
1 Tbsp cornstarch

Steps:

1. Preheat the oven to 350 degrees F. Spray 13x9-inch baking dish with nonstick cooking spray.
2. In a large bowl, lightly beat the eggs. Add the cream, sugar, vanilla, cinnamon, nutmeg, candied fruit mix, and nuts, whisking to combine. Add the cubed croissants, tossing to coat. Spoon the mixture into the prepared baking dish. Let stand at room temperature for 30 minutes.
3. Bake until the center is set, about 1 hour. Watch your oven so you don't overbake. Cover with aluminum foil to prevent excess browning if necessary. Serve warm or at room temperature with Cream Sauce.
4. FOR SAUCE: In a medium saucepan, combine the cream and 1/2 cup sugar. Bring to a boil over medium heat. Reduce the heat and simmer.
5. In a small bowl, combine the 1/4 cup sugar and cornstarch. Add to the simmering cream mixture. Cook until thickened, about 1 minute, stirring constantly. Remove from heat.