Bread Pudding is one of my favorite desserts. I love all types of Bread Puddings. Here's one made with Croissants, baked in a Cast Iron Skillet.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Deep Cast Iron Skillet or 1- 10" Cast Iron Skillet. Sprayed well with a Vegetable Cooking Spray.
1 Jar of Bonne Maman Wild Blueberry Preserves (This is the only brand of Preserves that I use)
6 Large Day Old Croissants, cut in half.
6 Large Eggs
1 1/3 C Whole Milk
1 1/3 C Heavy Cream
2/3 C Granulated Sugar
4 TBS Butter, melted and set aside to cool.
1 tsp Cinnamon
1 tsp Vanilla
2 C Fresh Blueberries
1/4 C Sliced Almonds
1 Recipe of Vanilla Sauce
Confectioner's Sugar for Dusting
Spread each half of the Croissants generously with Wild Blueberry Preserves.
Put them together and cut into Cubes.
Spread them evenly in the Skillet.
In a Large Mixing Bowl:
Cooled Melted Butter
Fold in Blueberries.
Fold in Almonds.
Set aside for 15 minutes.
Pour over the Croissants.
Bake for 60 to 90 minutes.
After 40 minutes, loosely cover with Foil.
Continue baking until Golden Brown.
Remove Skillet to a rack to cool about 15 minutes.
While cooling, make the Sauce.
In a Medium Saucepan on Medium Heat:
1 C Heavy Cream
1/3 C Granulated Sugar
1 tsp Vanilla
Heat just until it begins to simmer.
Remove from heat.
In another Bowl:
2 Large Egg Yolks
Slowly drizzle with 1/2 C of the Hot Cream mixture.
Add this mixture back to the Saucepan on Medium Heat.
It will begin to thicken after 3 - 4 minutes.
Strain through a fine Sieve into a serving bowl.
Cover with Plastic Wrap and refrigerate for 30 minutes.
Dust the Pudding generously with Confectioner's Sugar.
Serve the Sauce on the side for individual servings.
Peace in the Kitchen!