Croissant Pudding

By , December 11, 2013 18:46

This dish has become a staple in our family for Christmas morning breakfast.  It is just one of the best things and actually, the REAL reason I get excited for Christmas morning.  Yup.  I’m a fat kid.  I love me some custardy stuff.  It isn’t just for breakfast, either.  Essentially, it is a bread pudding.  Whatever you add to it (Or, in our case, whatever time of day you eat it), is really what determines its nature.  I’m actually going to make it for the restaurant as a dessert using a favorite holiday treat as an additive (I’ll post more on that when I cross that bridge…).  This serves about 4-6 normal people (3 in my house.  My bro-in-law and I are custard junkies), so you may want to double or triple the recipe if you plan on having seconds 😉 Picture will be posted at a later date, since I can’t seem to find it :/

CROISSANT PUDDING

INGREDIENTS:

  • 2-large eggs
  • 2/3C sugar
  • 2C milk (preferably whole)
  • 1/4 tsp salt
  • 4-large croissants (preferably day old) torn into large pieces

DIRECTIONS:

  • Preheat oven to 300*.  Lightly butter shallow baking dish.  Set aside.
  • In a large bowl, whisk together eggs, sugar, milk and salt until combined.
  • Add croissants, toss to coat and let sit to absorb liquid (about 10 mins).
  • Pour mixture into baking dish and smooth with spatula.
  • Bake until pudding has puffed up and a toothpick inserted in center comes out clean (about 40-50 mins).  Cool at least 10 mins before serving.

 

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