Zutaten für Croissant Bread Pudding Ina Garten
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Zubereitung von Croissant Bread Pudding Ina Garten
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 4 large eggs, 2 cups heavy cream, ¾ cup granulated sugar, and 1 teaspoon pure vanilla extract until well combined.
- Set the custard aside.
- Arrange the bottom halves of 12 croissants in a single layer in a 9x13 inch baking dish. Sprinkle with 1 cup dried cranberries, ½ cup dried cherries, and ½ cup chopped pecans (or your preferred dried fruit and nuts). Top with the remaining croissant tops.
- Pour the custard mixture evenly over the croissants. Gently press down to ensure the croissants absorb the custard.
- Let the pudding sit for 10 minutes, then gently press down again.
- Place the baking dish in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking dish (this creates a water bath). Cover the baking dish tightly with aluminum foil, poking several holes to allow steam to escape.
- Bake for 45 minutes covered. Remove the foil and bake for an additional 45 minutes, or until the pudding is golden brown and set.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
190g
Fat
80g
Carbs
23g
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Celebrity Weeknight Time To Make Course Cuisine Preparation Occasion North American Desserts American Oven Easy Potluck Dinner Party Fall Holiday Event Winter Puddings And Mousses Easter Dietary Christmas New Years Thanksgiving Low Sodium Seasonal Comfort Food Low In Something Novelty Taste Mood To Go Equipment 4 Hours Or Less
