Hobnob Kitchen

Raise your hand if you’re a bread pudding lover! Nothing says comfort like this decadent bread pudding drizzled with warm caramel and topped with pecans.

Basic bread pudding actually had very humble beginnings- as a way to repurpose stale bread. Through that necessity, though, we now have a myriad of delicious and creative ways to enjoy this sweet and comforting dessert.

New Orleans, famous for it’s irresistible mix of Cajun, Creole and French inspired cuisine, has long been the mecca for the best bread pudding around, and this variation featuring buttery and flaky croissants will have your taste buds thinking you’ve hopped on a plane to the Bayou State.

It’s easy to make, comforting to eat, andI think you’ll agree that this recipe rivals the best!

Ingredients

2 large eggs

5 large egg yolks

2 1/2 cups heavy cream

1 1/2 cups milk

1 cup sugar

1 1/2- 2 teaspoons pure vanilla extract

pinch of salt

4 croissants (stale is best!)

Directions

1. Preheat oven to 350.

2. In a medium bowl mix the eggs, egg yolks, cream, milk, sugar, salt, and vanilla. Whisk until well combined, then set aside.

3. Tear the croissants into pieces (about 1-2 inch pieces) and place on the bottom of a square baking dish (9-10 in square) that has been liberally buttered.

4. If the croissants aren’t really stale, let them sit at room temperature for 30 minutes or so before proceeding.

5. Pour the custard mixture over the croissant and allow to soak for at least 15 minutes (or up to an hour)

6. Place the baking pan into a larger one filled with 1 inch of hot water. This is a water bath which promotes even baking.

7. Tent the whole business with foil- (foil should not touch pudding mixture) don’t seal tightly, so steam can escape. Bake for 45 minutes, then remove foil and bake another 30-45 minutes. Remove from oven, cool slightly and serve warm with Caramel Sauce and Buttered Pecans.

Caramel Sauce (from the Pioneer Woman)

1 cup brown sugar

1/2 stick buuer

1/2 cup Half and Half or Cream (cream will make it thicker)

1 Tbsp. pure vanilla

pinch of salt

• Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.
  
  If sauce is thin, just continue cooking for a few more minutes.

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Buttered Pecans

Place one cup pecan halves in a medium skillet over medium heat. Add 2 T. butter and a pinch of salt. Cook slowly, stirring continuously and turning pecan halves over frequently so they do not brown too much on one side. Toast for about 8-9 minutes total.

Cool slightly and chop.