Bread Pudding (Sharon Bryson)

Bread Pudding (Sharon Bryson)

Postby gary » Sun May 26, 2013 11:50 am

Sharon Bryson’s Bread Pudding

Break 6 ‘day-old’ croissants into small pieces and place in a buttered 8 or 9” baking dish.
Sprinkle with ~1/2 cup raisins and ~ ½ cup chopped pecans
In large bowl, whisk together until well combined.
6 eggs
2 cups milk
< 1/2 cup white sugar
1 tsp. cinnamon
~1/2 tsp. nutmeg
1 cup pure Maple Syrup
1 tsp. Vanilla
Pinch salt

Pour mixture over bread and set aside for ~ 30 minutes.
Bake in preheated 350F oven for ~ 45 minutes.
Serve warm with a drizzle of maple syrup, or vanilla ice cream.
I expect it would be good with a Creme Anglais sauce
Makes 8 servings
Gary Ontario
Zone 3b
Computer Troubleshooters Sudbury
Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind
User avatar
gary
Site Admin
 
Posts: 96
Joined: Mon Apr 29, 2013 12:15 pm

Return to Breads, Muffins, and Baking

Who is online

Users browsing this forum: No registered users and 1 guest