RECIPE
CROISSANT BREAD PUDDING WITH VANILLA ANGLAISE Yield : 12-15 servings Croissant Bread Pudding : 1 quart milk 1 pint heavy cream 2 cups sugar 2 teaspoons cinnamon 1 / 2 teaspoon nutmeg 8 eggs 1 tablespoon vanilla 10 large croissants , cubed
Preheat the oven to 350 F . Start by warming the milk and cream , then add half of the sugar , cinnamon and nutmeg and bring to a simmer . Whisk the eggs , the rest of the sugar and vanilla in a large bowl . Temper the hot cream mixture into the egg mixture in the bowl . Fill a baking pan with cubed croissant pieces , then pour the mixture over them and mix until the liquid has soaked into the bread . Cover the pan with foil , place onto a shallow baking sheet filled with water and bake for 40 minutes . Remove the foil and bake for another 30 minutes . Allow to cool 30 minutes before serving .
Vanilla Anglaise Sauce : 1 pint heavy cream 1 / 2 cup sugar 2 teaspoons vanilla bean paste 5 egg yolks
In a small pot , whisk together heavy cream , half of the sugar and vanilla bean paste , then bring to a boil . Whisk the egg yolks and the rest of the sugar together in a bowl . Temper the hot cream mixture into the egg mixture in the bowl , then return everything to the pot and cook until thick enough to coat the back of a spoon . Allow the sauce to cool completely , then drizzle over top of pudding .
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