Tuesday, January 11, 2011

Bread Pudding

We love bread pudding in our house! I tried this recipe this week and we were so impressed. I was skeptical because it doesn't have a sauce. I was all set to make my own, but decided to try it as directed first. It does not need a sauce. This is really good and SIMPLE. I have made some labor-intensive bread puddings, so this was a pleasant surprise. Jory loved it. A little goes a long way with this, it really fills you up.

Cranberry Bread Pudding
Category: Desserts
Sub Category:
Source: Woman’s Day

2 c heavy cream
4 eggs
¼ c pure maple syrup
2 t vanilla
½ c brown sugar
¼ t cinnamon
6 large croissants (1 lb)
1 c dried cranberries
1 c white chocolate chips

1. Heat oven to 350. Butter an 8 in square baking dish

2. In a large bowl, whisk cream, eggs, syrup and vanilla. Add sugar and cinnamon; mix well.

3. Tear croissants into 2 in pieces. Add to cream mixture and toss to coat. Fold in cranberries and chips.

4. Transfer mixture to baking dish. Bake until knife inserted in center comes out clean, 50-55 minutes. May need to cover with foil if it is browning too quickly.
Note: Our store bakery didn't have any croissants, so I bought a container of Pillsbury crescent rolls. This made 8 small
'croissants' and I am sure is no where near what the chef whose mother created this recipe intended. However, it worked great and was really good.

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