When I think pie, it’s always apple pie…Read More...
A rich bread drenched in a vanilla custard, dipped in a flurry of crunchy cinnamon cereal, fried in butter and finished off in the oven…Read More...
… the beauty of this dessert is that it’s very forgiving. Don’t have enough milk? Splash in some cream or half and half. Out of sugar? Add sweetened condensed milk…Read More...
Everyone loves that smell that hits you right when you enter a mall. The sweet cinnamon roll slathered with cream cheese icing, baked fresh right in front of your eyes…Read More...
Oh my word was this delicious! there is nothing more comforting than a big bowl of croissant pudding with a scoop of vanilla ice cream. Nothing. I’m thinking of putting this in the breakfast mix as well!
Here’s what you’ll need for a medium sized dish
6 mini croissants (or 3 big ones)
6 slices of white bread
1 cup brown sugar
1/2 cup white sugar
1 Tblspn vanilla
1/2 tsp cinnamon
pinch of nutmeg
2 cups milk
Preheat your oven to 350F. Grease a medium sized baking dish. Cut the croissants and bread into cubes and place in the dish. In a bowl whisk the eggs and sugars. If you want you can just use white sugar, but using the brown sugar gives the pudding a butterscotch flavour. Once the eggs and sugar are completely mixed, add the vanilla, cinnamon, nutmeg and milk. Whisk until everything is combined and pour over the bread and croissant cubes. Let the mixture soak into the bread and press down to get the top pieces coated. Bake for about 40-45 minutes. Serve with vanilla ice cream and you will have a house full of happy people!
This recipe can easily be made smaller. Just half all the ingredients. You can also use all bread if you want!