I needed to make a special treat for someone that did something nice for me. I did a little recon and found out that her favorite dessert was bread pudding. I went to the store to buy some bread and nothing looked good to me. Sourdough? No. Dutch Crunch? Nah. Then I looked up and saw a big box of croissants. Croissants would make an over the top bread pudding. I got home and took about 5 different recipes and took the parts that I liked from each and this is what I came up with. There is no doubt that this is a special occasion dish. It is incredibly rich, decadent, and fattening. But can you think of something more comforting than a bread pudding made from croissants, in a rich custard, with ginger jam and rum soaked raisins? I think not.
6 croissants (day old are better, but I used fresh ones)
1 cup raisins
1/2 cup rum
3 Tablespoons soft butter
1/2 cup ginger jam
2 cups half and half
2 cups whole milk
2 cups sugar
1 Tablespoon vanilla
1 vanilla bean split and scraped
2 teaspoons cinnamon
1/2 teaspoon salt
- Pour the rum over the raisins.
- Let the rum soak into the raisins for about an hour.
- Slice the croissants in half. Slather one side with the softened butter and the other with the ginger jam. It is a delicious little sandwich that will be the base of our pudding.
- Cut the croissants in half.
- Put the croissant pieces in a buttered 9×13 baking dish.
- Get the raisins out of the rum and scatter them over the top of the croissants.
- Whisk together the rest of the ingredients. I put the rum from the raisins into the custard as well. It would be shameful to let good rum go to waste.
- You could also use the blender to get it nice and smooth.
- Pour the custard over the croissants.
- Let the custard soak into the croissants for about an hour. Every 15 minutes or so, use a fork and push the croissants into the custard so that it absorbs.
- Bake the bread pudding in a 375 degree oven for about an hour. When it is done, it will be golden brown and puffy.