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Guest Post: Mini Croissant Bread Pudding with Butterscotch Sauce

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Guest Post: Mini Croissant Bread Pudding with Butterscotch Sauce

Lainey Darlison   Lainey Darlison is a Culinary Management student at George Brown College, a pastry cook at the Windsor Arms Hotel in Yorkville, and the intern in the Canadian Living Test Kitchen. She enjoys baking, 60’s music, classic films and tennis.   Bread pudding is a Sunday brunch staple at my place of work. We previously made ours with challah or brioche, but to be more cost effective (and delicious), we now use day-old croissants because they dry out quickly and can't sit around for very long. mini bread pudding Photography by Jennifer Bartoli   (Makes: 18 servings) 10 egg yolks ½ cup granulated sugar 3 cups whipping cream (35%) 1 tsp vanilla  650 g day-old croissants, cut or torn into 1-inch (2.5 cm) pieces, about 9 croissants Butterscotch Sauce: 1 cup butter 2 cups packed brown sugar 1 cup whipping cream (35%) In large bowl, whisk together eggs yolks and sugar until light and fluffy. Slowly whisk in cream and vanilla. Stir in croissant pieces until well coated. Cover and refrigerate until most of the cream mixture is absorbed, about 2 hours (Make-ahead: Refrigerate for up to 24 hours). Spoon into 18 paper-lined muffin cups. Bake in 375°F (190°C) oven until puffed, golden brown and tip of knife inserted in center comes out clean, 25-30 minutes. Remove from oven; cool in pan on rack for 15 minutes. Serve warm. Butterscotch sauce: Meanwhile, melt butter in saucepan over medium heat. Add brown sugar; cook, stirring occasionally, until dissolved. Remove from heat; whisk in cream. Let cool for 5 minutes; pour on top of pudding.    
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Guest Post: Mini Croissant Bread Pudding with Butterscotch Sauce

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