http://katiebrown.com/katiebrown/wp-content/uploads/2012/07/510_Cook_Colletes_Bread_Pudding_600main.jpg 400 600 kbw71 http://katiebrown.com/katiebrown/wp-content/uploads/2016/05/KB-Logo.png kbw712012-07-20 16:36:092016-12-20 18:59:20Colette's Bread Pudding
- 4-5 large croissants, dried and cubed (approximately 4-1/2 cups when curbed)
- 1 tablespoon butter
- 1 cup nuts, toasted (I prefer hazelnuts or almonds, but this is the cook’s preference)
- 1 cup dried michigan cherries (soaked in 1 tablespoon of water if too dry)* If cherries are not available, fresh 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.
- 2 cups milk
- 1 cup heavy cream
- 4 large eggs
- 2/3 cup sugar
- 1 teaspoon vanilla or almond extract (cook’s preference)
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 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)