RAISIN-BREAD AND CROISSANT BREAD PUDDING

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Raisin-Bread and Croissant Bread Pudding image

Make and share this Raisin-Bread and Croissant Bread Pudding recipe from Food.com.

Provided by Nancy Van Ess

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

12 slices raisin nut bread
1/2 cup butter, room temperature
2 butter croissants, sliced lengthwise -- into 1/4" slices
6 large eggs
1 cup sugar
1/8 teaspoon sugar
1 tablespoon vanilla extract
4 cups light cream or 4 cups half-and-half
1/2 teaspoon cinnamon, ground
1/8 teaspoon nutmeg, ground
1/8 teaspoon sugar

Steps:

  • 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.

Nutrition Facts : Calories 438.7, Fat 28.8, SaturatedFat 16.6, Cholesterol 185.2, Sodium 293.7, Carbohydrate 38, Fiber 1.4, Sugar 19.7, Protein 8.2

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