Friday, May 11, 2012

Mother's Day Breakfast Recipe - Croissant Bread Pudding

With Mother's Day coming up this Sunday, why not hint hint to the hubby to get the kids in the kitchen and make you this special, indulgent, and not so healthy but tasty breakfast treat - Croissant Bread Pudding.  Ok, I already said that it wasn't healthy but why not stray off the diet for one morning and eat something that (hopefully) the kids helped make.  Actually, this recipe is very easy and perfect for kids to help out with -they can crack the eggs, add the various measured ingredients and mix them all together, and they can help arrange the already cut croissants into the baking dish while daddy pours the liquid mixture on top.  The whole family will love eating this yummy breakfast treat and mommy will sit back and enjoy the laughter, happiness and smiles the surround her.  Now this is my idea of a Mother's Day breakfast!

Croissant Bread Pudding
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Ingredients

  • 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
  • 1 cup raisins

Directions

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.




As I said before, enjoy this heavenly and delicious breakfast treat surrounded by those little munchkins that make your heart melt and bubble at the same time.  I can't wait to see what my 3 babies have in store for me - Have a very Happy Mother's Day and Enjoy....