Baked croissant pudding

Here is an unusual dish; remarkably simple for something your guests will think remarkably professional. A very nice dessert to get you through the last frost of winter.

Ingredients:

• 4 large croissants, day-old
• ½ cup golden raisins or chopped dried apricots
• 2 cups whole milk
• 1 cup light cream or half-and-half
• 4 large eggs, slightly beaten
• ¾ cup light brown sugar
• ¼ teaspoon sea salt
• 1 teaspoon pure vanilla extract
• Dash of freshly grated nutmeg

Instructions:

Preheat oven to 350ºF. Butter or grease a two-quart glass baking dish. Slice croissants into 1-inch pieces and press to line bottom and sides of dish. Sprinkle raisins on. In a bowl, combine milk and cream, eggs, sugar, salt, vanilla, and nutmeg. Beat until light and frothy. Pour over croissants and press with a spoon to soak croissants. Cover with foil and set aside. Let stand 20 minutes. Set pudding into a large pan of 2-inch hot water and bake for 30 minutes. Remove foil and bake again for 20 more minutes. Remove from heat and cool, taking out of water. Let rest before serving.

Yield: 6 servings
Source: Paraphrased from Allrich, Cooking By Moonlight
Use for: Imbolc

Pagan recipes