Croissant Pudding with Cinnamon Streusel
I catered a small event on the weekend, and as usual I got far too much food. These were such good croissants (they came from Golden Hearth) that it was impossible to even consider throwing them away, so I made this pudding. It turned out very well, rich and flavourful enough to make again on purpose. Not inexpensive to make, but if you can find day-old croissants it would help.
8 servings
1 hour - 30 minutes prep time
8 stale croissants
4 cups whole milk
1 cup sugar
8 extra-large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 cup ground cinnamon
1/4 cup flour
1/4 cup Sucanat
1/4 cup unsalted butter, softened
Preheat the oven to 350°F. Slice the croissants and layer them in a large casserole dish.
Put the milk and sugar in a large saucepan, and slowly heat until the sugar is dissolved and the milk is steaming hot, stirring occasionally. Do not overheat or the milk may curdle.
Beat the eggs with the almond and vanilla extracts. When the milk and sugar are ready, whisk a little bit into the eggs. Continue adding a little hot milk to the eggs and whisking between additions until the milk is all in; doing it slowly will prevent the eggs from cooking as they come in contact with the hot milk. Pour the milk and egg mixture over the croissants and let them soak as you prepare the streusel topping.
Mix the cinnamon, flour and Sucanat. Mix in the softened butter, until it is completely blended and the mixture resembles coarse crumbs. Sprinkle it evenly ove the pudding. Put the pudding dish in a deep tray and place it in the oven. Add water to the tray so the pudding dish is well surrounded. Bake for 30 minutes. Let cool; serve warm or chilled.
8 servings
1 hour - 30 minutes prep time
8 stale croissants
4 cups whole milk
1 cup sugar
8 extra-large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 cup ground cinnamon
1/4 cup flour
1/4 cup Sucanat
1/4 cup unsalted butter, softened
Preheat the oven to 350°F. Slice the croissants and layer them in a large casserole dish.
Put the milk and sugar in a large saucepan, and slowly heat until the sugar is dissolved and the milk is steaming hot, stirring occasionally. Do not overheat or the milk may curdle.
Beat the eggs with the almond and vanilla extracts. When the milk and sugar are ready, whisk a little bit into the eggs. Continue adding a little hot milk to the eggs and whisking between additions until the milk is all in; doing it slowly will prevent the eggs from cooking as they come in contact with the hot milk. Pour the milk and egg mixture over the croissants and let them soak as you prepare the streusel topping.
Mix the cinnamon, flour and Sucanat. Mix in the softened butter, until it is completely blended and the mixture resembles coarse crumbs. Sprinkle it evenly ove the pudding. Put the pudding dish in a deep tray and place it in the oven. Add water to the tray so the pudding dish is well surrounded. Bake for 30 minutes. Let cool; serve warm or chilled.
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