Sunday, May 12, 2013

Crescent Roll Bread Pudding

My girl pal at work, Crazy Cat Lady Carol, had brought this in on one of our weekends to work and it was to die for. Hers was made with blueberry preserves, I bought cheapie strawberry preserves and it was every bit as good. Here is the recipe:

2 extra large croissants (I squished 11 little ones into the pan)
½ cup Smuckers Blueberry Preserves (any flavor preserves would be delish)
3 large eggs
1-14oz. can sweetened condensed milk (if you're worried about calories, use non-fat sweetened condensed)
¾ cup water (I used milk)

2 Tablespoonful butter
1 teaspoonful vanilla extract
¼ teaspoonful cinnamon

Preheat your oven to 350°. Coat a 9" square baking dish with non-stick cooking spray.

Cut your croissants lengthwise and spread each half with about 1 Tablespoonful of preserves. Replace tops and cut into strips. Place in your prepared baking dish. Using small spoonfuls, daub remaining preserves on top (I did this last).

Whisk your eggs and then whisking as you add your sweetened condensed milk, water/milk, butter, vanilla and cinnamon until blended, pour over cut-up croissants. Press larger pieces down into the liquid and let stand 5 minutes.

Bake 45-50 minutes or until an inserted knife in the center comes out clean. Cool 15 minutes.

I made a glaze of powdered sugar, milk and vanilla to pour over the pudding while it was still warm. Oh my, get ready for a party in your mouth!

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