Ingrédients pour Croissant Bread Pudding Ina Garten
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Comment préparer 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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