{"id":567,"date":"2010-06-23T18:21:00","date_gmt":"2010-06-23T18:21:00","guid":{"rendered":"\/post\/Croissant-Pudding-Sue-Richards.aspx"},"modified":"2010-06-23T18:21:00","modified_gmt":"2010-06-23T18:21:00","slug":"croissant-pudding-sue-richards","status":"publish","type":"post","link":"https:\/\/alpine9recipes.com\/?p=567","title":{"rendered":"Croissant Pudding- Sue Richards"},"content":{"rendered":"

6 large croissants, sliced in half lengthwise<\/span><\/p>\n

8 large eggs<\/span><\/p>\n

1 cup sugar<\/span><\/p>\n

3 cups whipping cream<\/span><\/p>\n

2 teaspoons vanilla<\/span><\/p>\n

 <\/span><\/p>\n

Preheat oven to 350°.  <\/span>Butter a 9 x 13 pan.  <\/span>Layer croissants bottoms in the pan, making sure the pan bottom is completely covered with no space in between croissants.  <\/span>You may need to force the croissant bottoms to fit.<\/span><\/p>\n

 <\/span><\/p>\n

Whisk eggs and sugar, blend well.  <\/span>Whisk in cream and vanilla.<\/span><\/p>\n

 <\/span><\/p>\n

Slowly pour part of the cream mixture over the croissant bottoms, allowing croissants to absorb the cream mixture.  <\/span>Push down croissants with the back of a spoon so that the croissants absorb more cream mixture.  <\/span>Place the croissant tops over the bottoms and pour remaining cream mixture over the croissant tops so that they have all been coated.<\/span><\/p>\n

 <\/span><\/p>\n

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.<\/span><\/p>\n

 <\/span><\/p>\n

Place pans on center rack in oven and bake until pudding is just set, about 45 – 60 minutes.  <\/span>Remove from oven, allow to cool slightly, and serve croissant pudding drizzled with Dutch Syrup and fresh raspberries or strawberries when in season.<\/span><\/p>\n

 <\/span><\/p>\n

Dutch Syrup<\/span><\/p>\n

 <\/span><\/p>\n

1 cup cream<\/span><\/p>\n

1 cup sugar<\/span><\/p>\n

1 cube butter (1\/2 cup)<\/span><\/p>\n

1 teaspoon vanilla<\/span><\/p>\n

 <\/span><\/p>\n

Combine all ingredients and cook over medium heat until sugar is dissolved.  <\/span>Serve on croissant pudding, pancakes, etc.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"_links":{"self":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/567"}],"collection":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=567"}],"version-history":[{"count":0,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/567\/revisions"}],"wp:attachment":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}