Eggcellent Bread Pudding

Eggcellent Bread Pudding

Submitted by: Alison Hill

Qty Ingredient
12 croissants, torn and dried overnight
3 3/4 cupsheavy cream
4 cupsmilk
1/4 teaspoonsfresh nutmeg, grated
1 vanilla bean
9 eggs
2 cupssugar
1/2 cupsgolden raisins
1 tablespoonsgood light rum or substitute rum flavoring
1 cupswater
1 jarapricot preserves
1/2 cupsbutter
1/2 cupswhite sugar
1/2 cupscream
1 teaspoonsvanilla
1/2 cupsbrown sugar
dried apricots for garnish
Photo coming soon!

Directions:

  1. Preheat oven to 350°F. Put raisins in a microwave safe bowl with water and rum and heat for 1 minute. Let soak for at least 30 minutes. Put cream, milk, and the vanilla bean you have sliced in half and scraped with a knife in a heavy sauce pan and heat slowly to just beginning of boiling. Take off heat and add nutmeg. Let cool a bit. Then pour through a fine strainer to remove any bits and the vanilla bean. Put eggs in a mixing bowl and whisk for about 1 minute. Add sugar and whisk. When the milk has cooled a bit add a small portion to the egg mixture and stir so as not to cook the eggs. Continue doing this little at a time until all the milk mixture has been added. Now put the raisins and their liquid into the croissant pieces in a large bowl. Add milk mixture and fold and stir pressing to get all the liquid into the bread. Put in refrigerator and sit overnight. Pour into a 9x13 pan and bake for 1 – 1 ½ hours. Remove and cool slightly. Spread the apricot preserves over the top in a thin layer. Make the sauce in the microwave cooking for 1 minute, then stirring, one minute stir, one more minute, remove and add vanilla. Let the sauce cool slightly and it will thicken. Serve bread pudding with caramel sauce, a small dollop of cream and fresh ground nutmeg. Garnish with dried apricots.