recycled croissant bread pudding
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This started out as a Martha Stewart recipe, as a way to use leftover Costco croissants.
The husband really modified the original recipe quite a bit--croissants and sugar are the only items that are as Dame Martha specified. He simplified it so much that if you can scramble eggs, you can make it.
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Toss the torn croissants into a square pyrex pan.
In a separate bowl, mix together eggs, sugar, milk, cream, and vanilla. Pour into the pan of torn croissants.
Refrigerate overnight so that everything soaks in. Bake at 300 degrees for approximately 40-50 minutes until things get all golden brown and puffy. A toothpick should come out cleanly as well. Cool for 10 minutes.
This is important: If you add dried fruit, do so at the same time you pour the egg/milk/cream mixture in. If you sprinkle them over the top prior to baking, they will get really hard. As in break-a-tooth hard.
NOTE:
1. I really like the flexibility of this recipe. Thinking about adding apples or dried apricots the next time.
2. Thinking it's possible to go savory on this as well with sausage, onion and cheese (and no sugar)
In a separate bowl, mix together eggs, sugar, milk, cream, and vanilla. Pour into the pan of torn croissants.
Refrigerate overnight so that everything soaks in. Bake at 300 degrees for approximately 40-50 minutes until things get all golden brown and puffy. A toothpick should come out cleanly as well. Cool for 10 minutes.
This is important: If you add dried fruit, do so at the same time you pour the egg/milk/cream mixture in. If you sprinkle them over the top prior to baking, they will get really hard. As in break-a-tooth hard.
NOTE:
1. I really like the flexibility of this recipe. Thinking about adding apples or dried apricots the next time.
2. Thinking it's possible to go savory on this as well with sausage, onion and cheese (and no sugar)