Bread Pudding | News2 This Morning | CW2 Colorado

Bread Pudding

from Excelsior Youth Center Culinary Arts

November 7, 2007

Ingredients:

10 croissants
3 cups heavy cream (divide in half)
2 cups white chocolate morsels
8 whole eggs
4 egg yolks
1 1/2 cups granulated sugar
2 Tablespoons ground
Cinnamon
1 cup applesauce
4 Granny Smith apples peeled, cored, and sliced very thin
Pinch of salt

Preheat oven to 325 degrees. In a large mixing bowl, rip croissants into small pieces and set aside. In a medium saucepan heat 1 1/2 cups heavy cream to a boil. Remove from heat and pour in white chocolate chips shake pan to cover chips with cream let stand for 1 minute and whisk smooth. Set aside. In a medium bowl mix sugar and cinnamon together. Add whole eggs, yolks, applesauce, salt, and remaining 1 11/2 cups heavy cream and whisk smooth. Whisk in white chocolate mixture and pour over croissants. Stir until all croissant pieces are soaked and let sit while you prepare apples. Stir in thinly sliced apples and divide into ovenproof ramekins sprayed with cooking spray or pour into a sprayed baking dish. Bake for 30 to 40 minutes or until golden brown and firm. You can bake this ahead and reheat, or serve immediately after baking.