My all-time favorite ice-cream flavor is rum-raisin. Some time back, I thought of combining that flavor with a warm dessert like bread-pudding but unfortunately I had neither any stale white bread nor any rum at home. So I switched the ingredients with those that I did have – Vanilla Cognac and stale croissants. Using Croissants was not entirely an original idea of mine because Raku (refer to the favorite restaurant section of the blog) has a croissant pudding to die for. So I just added my own bit to it – namely vanilla cognac.
- 3 whole eggs
- 3 egg yolks
- ¾ cup sugar
- 3/4 cup green raisins
- 1/4 cup vanilla cognac (can also switch with regular cognac)
- 2 teaspoons vanilla extract.
- 2 cups heavy whipping cream
- 2 cups half and half
- 6 croissants.
1. Soak the raisins in the vanilla cognac for 1-2 hours.
2. Heat the oven at 350 degree Fahrenheit.
3. Mix the eggs, sugar, yolks, vanilla extract, whipping cream and half and half in a bowl using a whisk (later referred to as egg mixture)
4. Slice the croissants down the middle.
5. In a large baking dish or individual sized baking dish, lay down the bottoms of the croissant in the baking dish.
6. Pour the cognac and raisins over these bottom halves of the croissants and spread the raisins out evenly.
7. Then pour about half of the egg mixture over the croissant halves, ensuring that all the croissants get soaked evenly.
8. Cover with the croissant tops and then pour the rest of the egg mixture evenly.
9. In another large baking dish, pour some hot water and place the pudding pan in it and cover it with either a foil or a well-fitted lid.
10. Place in the oven and bake for 35-40 minutes.
11. Remove the lid and bake for another 5 minutes.
12. Serve with coffee or hot chocolate.