MyRazzles Forums

Welcome to MyRazzles Online Forums
 
HomeTodayFAQSearchRegisterLog in
l:   WEBSITE UNDER CONSTRUCTION    WEBSITE UNDER CONSTRUCTION!!     
 
HI, RAZZLES. THIS SITE IS UNDER CONSTRUCTION. THANKS FOR YOUR PATIENCE!
Welcome to MyRazzles!
Latest topics
» MyRazzles 2016
Fri Jan 29, 2016 9:01 pm by countrybelle2004

» Welcome!
Sun Sep 27, 2015 9:30 am by flipper09

» Member Introductions
Sun Sep 27, 2015 9:29 am by flipper09

» Hi!
Sun Sep 27, 2015 9:26 am by flipper09

» hello!
Wed Apr 22, 2015 10:13 am by flipper09

» Nancy Drew
Wed Apr 22, 2015 10:11 am by flipper09

» Welcome to the group
Wed Apr 22, 2015 10:07 am by flipper09

» new game on gamehouse
Wed Apr 22, 2015 10:05 am by flipper09

» Delicious: Emily's New Beginning
Wed Nov 19, 2014 3:17 pm by flipper09


Share | 
 

 Dessert

View previous topic View next topic Go down 
AuthorMessage
Shamashe
Member.
Member.
avatar

Join date : 2010-01-02
Age : 60

PostSubject: Dessert   Fri Mar 12, 2010 2:39 am

Ok blows the diet! But this is soooo good and so easy! It comes from Food Network - Barefoot Contessa recipe. (I've made it before with fake eggs, non-fat cream and splenda. Not as creamy sweet, but still texture satisfying. I prefer the croissants from Safeway - let them sit for a day or two, they're better when aged. Also the water in the pan seems to really help the cooking process - make sure the Raisins are inside the croissants.)

Easy Croissant Bread Pudding

Ingredients
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins

Directions
Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside.

Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking.

Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape.

Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature
Back to top Go down
 
Dessert
View previous topic View next topic Back to top 
Page 1 of 1

Permissions in this forum:You cannot reply to topics in this forum
MyRazzles Forums :: The Lounge :: The Kitchen-
Jump to: