Katie Brown

Colette’s Bread Pudding Recipe

Bake this delicious English Bread Pudding recipe with Katie Brown and guest chef Colette.

Servings	Prep Time
4people	1-2hours

Cook Time	Passive Time
45minutes	20minutes

Servings	Prep Time
4people	1-2hours

Cook Time	Passive Time
45minutes	20minutes

Ingredients

4-5cups large croissantsdried and cubed (approximately 4-1/2when curbed)
1tablespoon butter
1cup nutstoasted (I prefer hazelnuts or almonds, but this is the cook’s preference)
1cup dried michigan cherries * If cherries are not availablefresh blueberries, blackberries, or raspberries can be used. Fresh fruit should be firm and added at the very end so it is not “crushed” by stirring., soaked in 1 tablespoon of water if too dry
2cups milk
1cup heavy cream
4 large eggs
2/3cup sugar
1teaspoon vanilla or almond extractcook’s preference
1/4teaspoon salt
1teaspoon cinnamon
1/4teaspoon nutmeg

Instructions

Heat the oven to 325º F.
Butter a 1½-2 quart baking dish with the butter.
Cut or tear the croissants into cubes, mix with the cherries and nuts and reserve.
Whisk together the milk, cream, eggs, sugar, vanilla or almond extract, salt, cinnamon and nutmeg.
Add the croissants, nuts and cherries. Combine with a spatula and let soak for about 10 minutes.
Pour into the prepared dish and bake for about 45 minutes or until the sides are firm and a knife inserted in the middle comes out clean.
Let stand for 15-20 minutes and serve! (Adapted from: “The Yellow Farmhouse Cookbook” by Christopher Kimball)

Recipe Notes