croissant pudding

Croissant PuddingIMG_7363

1 cup half and half

1 cup heavy cream

3 tablespoons butter, separated

1 teaspoon vanilla extract

1/3 cup granulated sugar

1/4 teaspoon salt

5 large butter croissants

1 granny smith apple

1/4 cup yellow raisins

2 eggs

1 egg yolk

2 tablespoons cinnamon sugar

In small saucepan over low heat, warm half and half, cream, 2 tablespoons butter, vanilla, sugar and salt, stirring occasionally until butter is melted.  Set aside to cool.

Cut croissants into large pieces and place in large bowl.  Peel and core apple and cut into chucks.  Add apple chunks and raisins to croissants in bowl.

Place eggs and egg yolk in mixing bowl and beat at low speed.  Add cooled half and half mixture and beat until thoroughly mixed.  Add liquid mixture to croissants and fruit.  Mix mixture lightly with hands until incorporated.  Let sit soaking for at least an hour.

Spread last tablespoon of butter in baking dish.  Add croissant mixture to dish and spread evenly.  Sprinkle top with cinnamon sugar.

Bake in 350 degree oven for 40 minutes or until croissants puff and turn golden.  Once croissant pudding is baked, top with vanilla sauce.

Vanilla Sauce

1/2 cup light brown sugar

1 tablespoon flour

1 egg, lightly beaten

2 tablespoons butter

1 1/4 cup half and half

pinch of salt

pinch of cinnamon

pinch of nutmeg

1 teaspoon vanilla extract

Place all sauce ingredients in small saucepan.  Whisk constantly over medium heat until sauce is thickened and coats back of a spoon, about 12 minutes.  Remove from heat and stir in vanilla extract.

enjoy xo