Once a year, during the Christmas feast, Ina Garten’s Croissant Bread Pudding from The Barefoot Contessa Cookbook is on the menu. My husband especially looks forward to it and proclaims it is his favourite dessert. I have not been so convinced about it, until this year….
It is easy to make and more of an assembly job than a recipe. It is one that can be prepared a bit ahead of time and put in the oven just as dinner starts. It will be ready and utterly delicious when dinner has ended and the table is cleared up. It is a must try!
Ina’s recipe below.
I halved the recipe and cooked 15 minutes less.
- 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, preferably Ndali!
- 6 croissants, preferably stale
- 1 cup raisins
Preheat the oven to 350 degrees F. (~175 degrees C)
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.
Lovely with Sauternes…
Lucky me, there is some left for Boxing Day!!