Ina Garten of Barefoot Contessa fame has been one of my favorite Food Network personalities for many years. Five years ago, my husband gave me a signed photograph of Ina as a birthday gift. I was excited to become part of a blog called Barefoot Bloggers that prepares one of her recipes twice a month.
The recipe used for my first time participating is for Croissant Bread Pudding (which can be found in The Barefoot Contessa Cookbook on page 192). It was a pick by
Peggy from Pantry Revisited
I halved the recipe and substituted egg Challah bread for the croissants.
Click here to see video of Ina preparing the Croissant Bread Pudding
Croissant Bread PuddingIngredients nocoupons
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 5 cups half-and-half
- 1 1/2 cups sugar
- 1 1/2 teaspoons pure vanilla extract
- 6 croissants, preferably stale, sliced horizontally
- 1 cup raisins
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg 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 sliced 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 1-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 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.