Individual Cranberry & Pecan Croissant Bread Puddings
Have you heard of those wreck the dress photo shoots? A newlywed who probably spent her entire wedding day vigilantly guarding every last inch of white floof on her dress dons her bridal whites again. Only this time, she goes nutso and jumps in a lake or climbs a tree or runs through the rain while a photographer snaps away. Whatever she loses in wedding dress cleanliness, the bride usually gains in some amazing, fun photos.
This was my not-getting-married-anytime-soon-or-probably-ever-sigh version: wreck the croissants.
Can I just tell you how heartbreaking it is to SHRED A HOMEMADE CROISSANT? And flippin' DRENCH IT IN CUSTARD?! I'll spare you the melodrama and whining about 2 days of dough rolling, but let's just say: ouch.
Nevertheless, after all was said and done and baked and eaten, these bread puddings were so worth it. The buttery, rich, creamy, nutty, warm, comforting, autumnal (etc. etc. etc.) bread pudding bowls made the croissant sacrifice totally worthwhile. In fact, I would shred and dunk homemade croissants ANY DAY for this dessert.
If you haaave to use store bought croissants, go for it -- but as I always go on and on about, it's so rewarding to make your own. Either way, please try this recipe soon!
Individual Cranberry & Pecan Croissant Bread Puddings
Recipe by: Adapted from Jessica Strand's Cooking for Two: Perfect Meals for Pairs
Yields: 2 4-inch bowls of bread pudding
Ingredients:
1/4 cup dried cranberries
1/4 cup pecans, chopped
2 cups heavy cream
1 vanilla bean (or about 2-3 teaspoons vanilla extract)
4 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
3 large day-old croissants (preferably homemade! You can use fresh instead of stale if you don't have time)
Directions:
Preheat the oven to 350° F. Grease two ovenproof bowls (with 4-inch diameters) with canola oil or cooking spray.
Put the cranberries in a bowl and fill it with hot water. Let them sit for 20 minutes before draining. Toast the pecans: Place nuts in a dry skillet over medium-high heat and stir constantly. Once they begin to toast (when you start to smell them), shake pan to ensure all sides of the nuts are toasted evenly and none of them burn. Pour them out onto a plate and set aside.
Add the heavy cream to a medium saucepan and heat over low heat to a simmer. Add the vanilla bean: slice the bean in half lengthwise and scrape the seeds into the liquid; then add the pod (or just add extract). Simmer over low heat for 8 to 10 minutes before removing the vanilla bean pod.
Combine egg yolks, sugar, and salt in a medium bowl and whisk together. Slowly pour in the cream mixture while whisking quickly.
Tear the croissants into 6 pieces each and place in a medium bowl. Cover with the cream and egg mixture and allow the croissants to soak it up for about 10 minutes. Add the cranberries and mix gently. Separate the mixture evenly into prepared bowls and sprinkle toasted pecans over the top of each bowl. Place them on a baking sheet in the oven for 25 minutes or until set. Serve warm with whipped cream or ice cream, or with nothing at all!
To read more excruciating croissant-wrecking details, see more croissant bread pudding photos, and get the link to the recipe to make your own homemade croissants, please head over to Willow Bird Baking!
x-posted to bakebakebake, food_porn, cooking
This was my not-getting-married-anytime-soon-or-probably-ever-sigh version: wreck the croissants.
Can I just tell you how heartbreaking it is to SHRED A HOMEMADE CROISSANT? And flippin' DRENCH IT IN CUSTARD?! I'll spare you the melodrama and whining about 2 days of dough rolling, but let's just say: ouch.
Nevertheless, after all was said and done and baked and eaten, these bread puddings were so worth it. The buttery, rich, creamy, nutty, warm, comforting, autumnal (etc. etc. etc.) bread pudding bowls made the croissant sacrifice totally worthwhile. In fact, I would shred and dunk homemade croissants ANY DAY for this dessert.
If you haaave to use store bought croissants, go for it -- but as I always go on and on about, it's so rewarding to make your own. Either way, please try this recipe soon!
Individual Cranberry & Pecan Croissant Bread Puddings
Recipe by: Adapted from Jessica Strand's Cooking for Two: Perfect Meals for Pairs
Yields: 2 4-inch bowls of bread pudding
Ingredients:
1/4 cup dried cranberries
1/4 cup pecans, chopped
2 cups heavy cream
1 vanilla bean (or about 2-3 teaspoons vanilla extract)
4 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
3 large day-old croissants (preferably homemade! You can use fresh instead of stale if you don't have time)
Directions:
Preheat the oven to 350° F. Grease two ovenproof bowls (with 4-inch diameters) with canola oil or cooking spray.
Put the cranberries in a bowl and fill it with hot water. Let them sit for 20 minutes before draining. Toast the pecans: Place nuts in a dry skillet over medium-high heat and stir constantly. Once they begin to toast (when you start to smell them), shake pan to ensure all sides of the nuts are toasted evenly and none of them burn. Pour them out onto a plate and set aside.
Add the heavy cream to a medium saucepan and heat over low heat to a simmer. Add the vanilla bean: slice the bean in half lengthwise and scrape the seeds into the liquid; then add the pod (or just add extract). Simmer over low heat for 8 to 10 minutes before removing the vanilla bean pod.
Combine egg yolks, sugar, and salt in a medium bowl and whisk together. Slowly pour in the cream mixture while whisking quickly.
Tear the croissants into 6 pieces each and place in a medium bowl. Cover with the cream and egg mixture and allow the croissants to soak it up for about 10 minutes. Add the cranberries and mix gently. Separate the mixture evenly into prepared bowls and sprinkle toasted pecans over the top of each bowl. Place them on a baking sheet in the oven for 25 minutes or until set. Serve warm with whipped cream or ice cream, or with nothing at all!
To read more excruciating croissant-wrecking details, see more croissant bread pudding photos, and get the link to the recipe to make your own homemade croissants, please head over to Willow Bird Baking!
x-posted to bakebakebake, food_porn, cooking