Sunday, June 16, 2013


My father-in-law gave me a dozen croissants that I threw in the freezer for future use.  This is what I used them for... bread pudding.  This is a Bon Appetit recipe I found.  It's easy and turns out beautifully.


Apricot Bread Pudding-

1 C Grand Marnier or an apricot liquor
1/4C water

5 C whipping cream ( I used 4C and 1C milk)
6 large eggs
1C sugar
1Tbsp vanilla extract
1/2tsp grated nutmeg
8 croissants cubed
1C dried apricots, diced

Simmer the Grand Marnier and 1/4C water in a saucepan for 5 completely.
Whisk the Grand Mariner and water mixture, cream, eggs,sugar, vanilla and nutmeg in a large bowl to blend.  Place the croissant pieces in a 9X13 inch glass baking dish (sprayed with cooking spray) add the apricots and toss to combine.  Pour the custard over the croissant/apricot mixture.  Press down gently with a spatula so all the croissant pieces are evenly covered.  Let stand for 20 minutes.
Preheat oven to 350 degrees.  Cover the baking dish with foil. Place the baking dish in a larger roasting pan. Add hot water to pan to come up about an inch up the sides of the baking dish.  Bake 1 hour.
Remove the foil and continue to bake until the bread pudding is golden brown on top and firm to the touch. Cool slightly then remove from the water bath; cool slightly. Drizzle with caramel sauce, serve warm... though I found I like it better cold.

3/4 C sugar
1/2C water
1/4C light corn syrup
Combine sugar, water and corn syrup in a heavy saucepan.  Stir over medium heat until sugar dissolves.  Increase heat and boil without stirring.  Until it reaches a deep amber.
Remove from heat and carefully add cream (it will bubble up so be careful).
Stir sauce over low heat until any caramel bits dissolve and sauce is smooth..this may take a while.  Can be made a day ahead, refrigerated.  Rewarm over low heat until just pourable ( or warm in the microwave for a few seconds).

1 comment:

Anonymous said...

Awesome post.

Feel free to visit my blog :: Nike Air Max BW

  © Blogger template Coozie by 2008

Back to TOP