Bread puddings are a find and salvation for thrifty housewives, because hardened pastries are ideal for their preparation, more in addition, by soaking in a custard mixture, dessert It turns out very tender and fragrant. Especially good at this recipe puff croissants fit in, quickly losing their softness. The British invented this delicacy and initially soaked the bread in water with sugar and spices and called it “poor man’s pudding.” Today, the impregnation has become much richer and bread puddings can meet even the menus of some restaurants. Share with friends: 
Time: 1 hour. 50 minutes Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 croissants, preferably dried
- 3 very large eggs
- 8 very large egg yolks
- 5 tbsp. drinking cream 10%
- 1.5 tbsp. Sahara
- 1.5 tsp vanilla extract
- 1 tbsp. raisins
Recipes with similar ingredients: croissants, eggs, cream, raisins
Recipe preparation:
- Preheat the oven to 175 ° C.
- In a medium-sized bowl, whisk the eggs, egg yolks, a mixture of cream with milk, sugar and vanilla extract. Leave the mixture for custard aside. Croissants cut horizontally in half. At the bottom of an oval baking dish 25 x 38 x 6 cm. spread the bottom slices of croissants, then, spread on top raisins and cover it with the top slices of croissants (crust up). Make sure that all the raisins are between the layers of croissants, otherwise during baking, it will burn. Pour the custard with croissants and let it soak for 10 minutes by gently pushing on pastries.
- Place the croissant mold in another larger mold 2.5 cm filled with hot water. Cover the larger form the size of the foil so that the foil does not come into contact with the pudding. Make several holes in the foil to allow steam to escape. Bake 45 minutes
- Open and bake another 40-45 minutes. or as long as the pudding rises and the custard seizes. Pull out of the oven and let cool a little. Serve warm or roomy temperature.
