It's Super Bowl Sunday, so I tried to come up with a Sunday Brunch recipe that would hold you until the big game starts just after 6 p.m. ET. Ina Garten's croissant bread pudding, adapted from her very first cookbook, The Barefoot Contessa Cookbook, is easy to make and insanely rich, so it will fill you up until kick-off. And you know what? This recipe is good enough to use whenever you have company coming over for brunch, whether it's Super Bowl Sunday or not.
(Note: This dish is also a terrific dessert to be served any time day or night.)
Sunday Brunch: Croissant Bread Pudding
About This Recipe
|Yield:||8 to 10|
- 8 extra-large eggs
- 8 extra-large egg yolks
- 5 cups half-and-half
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 6 croissants, preferably stale
- 1 cup raisins
Preheat the oven to 350°F.
In a medium bowl, whisk together the whole eggs, 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 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 an 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 minutes or until the pudding puffs up and the custard is set.
Remove from the oven and cool slightly.