Croissant Pudding- Sue Richards
6 large croissants, sliced in half lengthwise
8 large eggs
1 cup sugar
3 cups whipping cream
2 teaspoons vanilla
Preheat oven to 350°. Butter a 9 x 13 pan. Layer croissants bottoms in the pan, making sure the pan bottom is completely covered with no space in between croissants. You may need to force the croissant bottoms to fit.
Whisk eggs and sugar, blend well. Whisk in cream and vanilla.
Slowly pour part of the cream mixture over the croissant bottoms, allowing croissants to absorb the cream mixture. Push down croissants with the back of a spoon so that the croissants absorb more cream mixture. Place the croissant tops over the bottoms and pour remaining cream mixture over the croissant tops so that they have all been coated.
Set baking pan with croissants in a larger, shallow pan and pour tap water into the outer pan until the water level reaches halfway up the sides of the inner pan containing the croissants.
Place pans on center rack in oven and bake until pudding is just set, about 45 – 60 minutes. Remove from oven, allow to cool slightly, and serve croissant pudding drizzled with Dutch Syrup and fresh raspberries or strawberries when in season.
Dutch Syrup
1 cup cream
1 cup sugar
1 cube butter (1/2 cup)
1 teaspoon vanilla
Combine all ingredients and cook over medium heat until sugar is dissolved. Serve on croissant pudding, pancakes, etc.