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Cooking a valentine's day treat with Mimi's Cafe.
Chef Doug Boyer is sharing their Croissant Bread Pudding recipe.
6 cups Day Old Croissants (Almond, Chocolate, or Butter)
1 ½ cups Milk
1 cup Heavy Cream
4 Eggs
¾ cups Brown Sugar
1 tsp Vanilla Extract
½ tsp Kosher Salt
Non-stick Baking Spray
Directions
1. Preheat oven to 325°F.
2. Cut croissants into ½" cubes and place in a mixing bowl.
3. In separate bowl combine eggs with brown sugar and whisk until incorporated.
4. Add milk, cream, vanilla, and salt to egg mixture. Whisk to incorporate.
5. Pour egg mixture over croissants, ensuring that croissants are completely covered in the liquid.
6. Allow to soak for 20 minutes.
7. Place 8 - 3 inch ramekins on baking tray and spray with a non-stick baking spray such as Pam.
8. Fill each ramekin ensuring that the liquid and croissants are evenly distributed.
9. Wipe rim and edges clean with a wet towel before putting in the oven.
10. Bake for 20-25 minutes.
11. When finished, remove from oven and serve immediately while warm. You can make a day ahead and refrigerate the croissant bread pudding and then slowly rewarm in oven.
