M
Croissant Bread Pudding with Brandy Cream Sauce
Source: South African Gourmet Food and Wine by Myrna Rosen and Lesley
Loon
8 plain croissants, broken into pieces
1/2-3/4 cup raisins (I prefer dried blueberries)
3 eggs
3/4 cup sugar
1 cup milk
1 cup cream
2 tablespoons brandy
1/4 cup butter, melted
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
pinch of salt
2 ounces butter
1 tablespoon cinnamon/sugar mixture
Brandy cream sauce:
2 ounces butter
1 cup brown sugar
1/2 cup water
1/2 cup cream
1 teaspoon vanilla
1 tablespoon cornstarch, mixed to paste with a little water
2-3 tablespoons brandy
Preheat oven to 350 F. Grease a 9 X 11" casserole dish. Place half the
croissants in the dish; sprinkle with raisins, and then top with remaining
croissants. Beat the eggs till light, gradually adding the sugar until
thick. Whisk in milk, cream, brandy, melted butter, cinnamon, nutmeg,
vanilla and salt. Pour mixture over the croissants, cover, and leave
to absorb in the refrigerator for an hour or so (up to a day in
advance). Before baking, bring to room temperature. Dot with butter and
sprinkle with cinnamon/sugar. Bake 40 minutes. Serve immediately with
sauce.
Sauce: In a small saucepan, combine butter, brown sugar and water and
stir until boiling and sugar has dissolved. Add cream, vanilla, and
cornstarch paste and stir until thickened. Lastly, add brandy. Sauce can
be made in advance and reheated just before serving.
Serves 8
The nice thing about this is that you can do everything in advance, and
bake it while you are eating the main course.
Mimi Hiller
www.CookbooksPlus.com
--
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Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Source: South African Gourmet Food and Wine by Myrna Rosen and Lesley
Loon
8 plain croissants, broken into pieces
1/2-3/4 cup raisins (I prefer dried blueberries)
3 eggs
3/4 cup sugar
1 cup milk
1 cup cream
2 tablespoons brandy
1/4 cup butter, melted
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
pinch of salt
2 ounces butter
1 tablespoon cinnamon/sugar mixture
Brandy cream sauce:
2 ounces butter
1 cup brown sugar
1/2 cup water
1/2 cup cream
1 teaspoon vanilla
1 tablespoon cornstarch, mixed to paste with a little water
2-3 tablespoons brandy
Preheat oven to 350 F. Grease a 9 X 11" casserole dish. Place half the
croissants in the dish; sprinkle with raisins, and then top with remaining
croissants. Beat the eggs till light, gradually adding the sugar until
thick. Whisk in milk, cream, brandy, melted butter, cinnamon, nutmeg,
vanilla and salt. Pour mixture over the croissants, cover, and leave
to absorb in the refrigerator for an hour or so (up to a day in
advance). Before baking, bring to room temperature. Dot with butter and
sprinkle with cinnamon/sugar. Bake 40 minutes. Serve immediately with
sauce.
Sauce: In a small saucepan, combine butter, brown sugar and water and
stir until boiling and sugar has dissolved. Add cream, vanilla, and
cornstarch paste and stir until thickened. Lastly, add brandy. Sauce can
be made in advance and reheated just before serving.
Serves 8
The nice thing about this is that you can do everything in advance, and
bake it while you are eating the main course.
Mimi Hiller
www.CookbooksPlus.com
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/