2 hours ago
Tuesday, October 14, 2008
I love bread pudding. Basically, you can take any type of bread, and add a custard to it, bake it & call it bread pudding. There are so many variations of breakfast stratas, sweet bread puddings and savory ones.
This bread pudding was made with leftover croissants.
I hosted a luncheon for Breast Cancer Awareness Month (which is in October), and had 6 women for lunch. I will save the menu for another post, however, I will show you the mini croissants with egg salad on them, which are always a big hit!
What to do with all those leftover mini croissants?
I fit them snugly into a baking dish. Poured a mixture of 4 eggs, a handful of raisins, 3/4 cup of whole milk, 1 tbsp. vanilla, 1/4 cup of brown sugar and cinnamon over the croissants and put them in the fridge overnight to soak up the custard.
The next morning, I baked them in a 350 oven for 35 minutes. They were puffed up like a souffle, but when I got my camera ready, they had deflated! Spoon out this goodness and serve with maple syrup over the top.
YUM YUM YUM.