02 March 2011

Baked Maple, Pecan and Croissant Pudding


Another in the continuing saga of maple syrup-based recipes that come out at the grey cottage during 'Sugar Season'... I can get away with making this rich dessert, as we are jumping into the car to make a quick junket to Brooklyn to deliver 'apartment warming' presents to daughter Kate and give ourselves a bit of a respite from 'cabin fever'. Just look at the back yard view! It's March 1st, for crying out loud! Wouldn't you have 'cabin fever' too ?!?

This is an easy recipe that comes from The Cook's Encyclopedia of Clay Pot Cooking, nothing more than a jazzed up version of bread pudding. I have used my pretty enameled cast-iron casserole pan. It's perfect with the golden brown of the syrup and the brown croissants and pecans ... easy, easy, easy! Served with a softly sweet whipped cream and a cup of tea, it is just decadence!

Line up your cast of characters ...



Use day old croissants ... hopefully, you had some fresh with your morning coffee. I did ... with that lemon essense honey butter that I made last week.




Slice the croissants into thick slices on the diagonal so you can butter them up a bit.




Lay the buttered slices in the pan butter-side up. Put them in willy nilly so you have nooks and crannies for the pecans, raisins, and pouring holes for the custard mix.




Sprinkle the soaked raisins (did I say brandy-soaked?) and pecans over the top of the croissants. I love the colors of this dish!




Whip the custard blend together and pour it over the top, being sure to soak the croissants from the top down. Then, leave the  pan for 20 to 30 minutes to let the croissants get good and mushy with the custard. It smells so good at this point!




Sprinkle 2 to 3 tablespoonsful of raw sugar over the top and bake the pudding covered for 40 minutes. Then uncover it and continue baking for another 15-20 minutes until the custard is set at the center of the dish.




Let the pudding cool a bit before serving with whipped cream and drizzled maple syrup (just a bit on each serving!).  We traveled with warm pudding and then re-warmed it up a bit later in the evening when we came back from dinner at the corner place near Kate's new apartment. It was awesome!












8 comments:

  1. OMG!!! I have never seen a bread and butter pudding made with croissant before but it looks AMAZING!... although could also be described as a heart attack in a bowl... but who cares... I want some now!

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  2. This look amazing! I just had bread pudding this evening @ a restaurant, with a scoop of ice cream! I know what you mean about cabin fever - Spring can't come soon enough! And it's going to be frigid tomorrow! Burrrrrrrrrrrr

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  3. I've never tried bread pudding with croissants. I've done it with brioche but this sounds even more lux! It looks really pretty too!

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  4. This rates high up there with the Krispy Kreme bread pudding that Paula Deen makes. This is another dessert for Easter Brunch. Wish I had a little bowl of this for my breakfast this morning.

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  5. I make one at Christmastime with Panettone, but this sounds wonderful too. I'll have to wait until we have some company to try it. Too rich for just the two of us.

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  6. Oh how wonderful especially because I am glad I am not the only one who does bread puddings with croissants.

    I did mine with grand marnier - yours looks wonderful as well with maple and pecans and oh so perfect for a festive brunch! I love it Susan! :)

    chow! Devaki @ www.weavethousandflavors.com

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  7. @ Kay - It IS really rich ... I left the other servings in Brooklyn for Kate and her friend.

    @ Devaki - I am not surprised that you, too, use croissants. I find that we have many common tastes when it comes to foods and preparation techniques! And I like that, cyberfriend!

    @ Dom - Haha! No one ever said it was a low cholesterol dessert! Boy ... it was good, though!

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