One bite and this pudding instantly became a favourite.
I discovered this recipe on the Los Angeles Times website a couple of years ago. They have this series, Culinary SOS, where people write in asking for recipes of their favourite restaurant dishes. This dessert is from Cafe 14 in Agoura Hills, CA.
I love bread pudding and when I was at university we used to go to this cafe where they usually served it with caramel sauce and vanilla ice cream. When I came across this I thought it sounded perfect and after I made it the first time I knew it was going to be something I would make many times again.
Ever since I discovered this densely decadent dessert, I think I've made it at almost everyone's house I've visited, attempting to introduce this amazing pudding to as many people as I could. It has proved quite popular so I thought I'd share it here.
It's really rich so don't tell anybody what's in it until after they've eaten it. Diced croissants are mixed with mashed bananas and then soaked in a caramel custard before baking it. Place the pudding under the grill for a minute or two after it's done baking for a wonderfully crisp topping.
Click here for the recipe.
Melt the butter in a saucepan, then add the brown sugar...
... stir until sugar has dissolved...
... then stir in the cream...
When the caramel sauce has cooled, whisk in the eggs (crack the eggs in a separate bowl and whisk lightly before adding to the caramel) and mix well. Pour the caramel custard mixture over the croissant-and-banana mixture and let it soak for 1 hour.
Bake in a preheated oven for 45 minutes until the pudding is puffed up and has browned on top.
Serve warm with cream or vanilla ice cream.
And yes, it is perfectly acceptable to eat leftovers for breakfast.
I discovered this recipe on the Los Angeles Times website a couple of years ago. They have this series, Culinary SOS, where people write in asking for recipes of their favourite restaurant dishes. This dessert is from Cafe 14 in Agoura Hills, CA.
I love bread pudding and when I was at university we used to go to this cafe where they usually served it with caramel sauce and vanilla ice cream. When I came across this I thought it sounded perfect and after I made it the first time I knew it was going to be something I would make many times again.
Ever since I discovered this densely decadent dessert, I think I've made it at almost everyone's house I've visited, attempting to introduce this amazing pudding to as many people as I could. It has proved quite popular so I thought I'd share it here.
It's really rich so don't tell anybody what's in it until after they've eaten it. Diced croissants are mixed with mashed bananas and then soaked in a caramel custard before baking it. Place the pudding under the grill for a minute or two after it's done baking for a wonderfully crisp topping.
Click here for the recipe.
Melt the butter in a saucepan, then add the brown sugar...
... stir until sugar has dissolved...
... then stir in the cream...
... and bring it to the boil.
Once it has come to the boil, take the caramel sauce off the heat and set it aside to cool.
Meanwhile, cut up the croissants into cubes (the recipe calls for 6 cups of diced croissants which, depending on their size, is 3 or 4 croissants), mash the bananas and toss them together in an 8-inch square dish.
When the caramel sauce has cooled, whisk in the eggs (crack the eggs in a separate bowl and whisk lightly before adding to the caramel) and mix well. Pour the caramel custard mixture over the croissant-and-banana mixture and let it soak for 1 hour.
Bake in a preheated oven for 45 minutes until the pudding is puffed up and has browned on top.
Serve warm with cream or vanilla ice cream.
And yes, it is perfectly acceptable to eat leftovers for breakfast.
what if i don't want to add bananas, do i change the custard's quantity?
ReplyDeleteNo, just omit the bananas and do everything else the same ;)
Deleteomg. that sounds amazing! The fact that it is made out of croissants makes it both appealing and dangerous for me to have at my house unless there are guests to help me eat it.
ReplyDeleteYes that's what I did, made it for a family lunch thing so there were lots of people to eat it. It is very rich but you must make it whenever you have company! :)
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