Bread Butter Pudding With A Twist Recipes

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BREAD & BUTTER PUDDING WITH A TWIST



Bread & Butter Pudding With a Twist image

Inspired by a recipe by Curtis Stone on Take Home Chef. This dessert is beautiful and homey, and certainly serves quite a few people! It's real comfort food, and it's a great ending to a UK-themed dinner.

Provided by MontrealJulia

Categories     Dessert

Time 1h40m

Yield 1 13x9 inch pan, 20 serving(s)

Number Of Ingredients 10

3 1/2 cups whole milk
3 cups whipping cream
1 1/2 cups granulated sugar
1 1/2 tablespoons vanilla extract
9 extra large eggs
9 extra-large egg yolks
1 cup golden raisin
1/2 cup sherry wine
6 large croissants, torn up into bite-size pieces
1 dash cinnamon

Steps:

  • Preheat oven to 275°F Lightly grease a 13x9in. deep baking dish.
  • Soak the raisins in the sherry while you prepare everything else, covered, stirring occasionally.
  • Stir the milk, cream, sugar & vanilla in a large, heavy saucepan over medium heat until the sugar dissolves and the mixture is warm, about 10 minutes.
  • Remove from the heat and allow to cool slightly.
  • Whisk the whole eggs & egg yolks together in a large bowl. Very slowly, whisk in the warm milk mixture.
  • Place the croissant pieces in the baking dish. Pour the custard over the croissant pieces, and sprinkle with raisins (strained out of their sherry) and a few dashes of cinnamon.
  • Press gently to submerge the croissants & raisins. Let stand for 20 minutes.
  • Place the baking dish in a large roasting pan. Fill the roasting pan halfway up the baking dish with boiled water. Place the roasting pan with the baking dish inside, in the oven.
  • Bake until pudding is firm, 1 hour 20 minutes. Check by gently inseting a sharp knife - it should feel solid and come out clean.
  • Serve warm right away, or cold the next day.

Nutrition Facts : Calories 401, Fat 23.5, SaturatedFat 12.9, Cholesterol 271.4, Sodium 222.8, Carbohydrate 34.3, Fiber 0.8, Sugar 24.4, Protein 8.5

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