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. I promise that if you make this for someone that they will love you forever.