Croissant Bread Pudding with Maple Creme Anglaise

Croissant Bread Pudding with Maple Creme Anglaise

Bread Pudding.

• • 2 eggs

  • 1/4 cup whole milk

  • 1/4 cup cream or heavy whipping cream

  • 1/4 cup dark brown sugar

  • 1 teaspoon vanilla

  • 1/4 teaspoon nutmeg

  • 2 tablespoons orange liqueur, optional

  • 2 large croissants, torn into 1/2 inch pieces

  • 1/4 cup raisins

  • 2 tablespoons sliced almonds

Creme Anglaise.

• • 1/2 cup whole milk

  • 1/2 cup cream or heavy whipping cream

  • 3 egg yolks

  • 1/4 cup pure maple syrup

  • 1 teaspoon vanilla

Preheat the oven to 350 and grease an 8x8 baking dish with non-stick spray. In a bowl, whisk together the eggs, milk, cream, brown sugar, vanilla, nutmeg and orange liqueur until very smooth. Stir in the croissants and raisins, then spoon the mixture into the baking dish. Sprinkle with the almonds. Bake for 25 minutes until the top is golden and the custard set. Let cool slightly while you make the creme anglaise.

In a saucepan, whisk together the milk, cream, egg yolks and maple syrup. Over medium heat, cook the sauce, while whisking constantly, until thick enough to coat the back of a spoon. Remove from the heat and add the vanilla.

Serve the bread pudding warm, topped with the creme anglaise.

Yields 4-6 servings

Recipe from Curly Girl Kitchen