Bread pudding is a traditional dessert with roots in European cuisine, especially in England, where it was prepared as a way to use leftover bread and avoid waste. Over time, this recipe has been adapted in various Latin American countries and around the world, incorporating local ingredients and variations in its preparation. For example, in Mexico it is simply known as "bread pudding," while in countries like Argentina and Chile it often includes dried fruits and is enjoyed as a very comforting homemade dessert. In some parts of Central America, such as Guatemala and Honduras, it is common to include raisins or dried fruits that add a sweet flavor and an interesting texture.
The use of croissants instead of traditional bread gives this recipe a special touch, providing a flakier texture and a buttery flavor that complements the smoothness of the pudding very well. Thus, raisin and croissant bread pudding is a delicious fusion that maintains the classic essence of the dessert, but with a modern and flavorful twist that makes it irresistible.
How to Make Raisin and Croissant Bread Pudding
Ingredients:
Raisin and nut bread, butter, butter croissants, eggs, sugar, vanilla extract, light cream, cinnamon, nutmeg.
Preparation Steps:
Preheat the oven to 325 degrees.
Butter the sides and bottom of a 13x9" baking dish.
Butter one side of each slice of bread and place them in layers in the dish, alternating with croissants.
In a large bowl, using an electric mixer on medium-high speed, beat the eggs until they thicken slightly, about 5 minutes.
Add the sugar and vanilla and beat on medium speed until well combined.
Reduce the speed to low and add the cream.
Mix until smooth.
Pour the egg and cream mixture over the bread slices and croissants.
The slices will slowly absorb the egg and cream mixture, so continue adding the liquid until everything is in the dish.
In a small bowl, mix the cinnamon, nutmeg, and sugar.
Sprinkle the sugar and spice mixture over the bread pudding.
Fill a baking dish larger than the 13x9" one halfway with hot water.
Place it in the oven, and put the bread pudding dish inside the water bath.
Bake for 45 to 50 minutes or until the custard is set.
When set, remove the bread pudding from the oven and discard the water from the larger dish.
Let it cool to room temperature.
Refrigerate for 2 hours or until firm.
