Croissant Bread Pudding

Well of course croissant bread pudding isn't particularly good for you, but sometimes you need comfort food. You meaning Jeff and me. (Go down to the end of this post for a message from Jeff.) I've got a fun-sounding medical test coming up next week called a colposcopy, which is something you can look up on the internet. It's stressed me out to the point where I've made a playlist called CalmTheHellDown and crowdsourced a handful of my favorite women on Facebook for their advice. They have lovingly talked me down from the ledge, but still. Comfort food is definitely the order of the day (or rather, it's defiantly the order of the day, to use a common Facebook misspelling of "definitely" that never fails to bring a sneer to my face when I see it).

So you'll forgive me if I want to make a dessert that is loaded with ingredients many people try to avoid: dairy, sugar, eggs, croissants. But it's so heartbreakingly beautiful and easy. I hadn't made it in years, but last week our refrigerator contained all of the necessary ingredients, including some big frozen croissants that had been in there for months, probably, and egg yolks leftover from some mini-pavlovas I had made.

The recipe is by big bad Ina Garten, from her first Barefoot Contessa cookbook, and as is usually the case with her, it could easily feed a dozen people. But I only had four croissants, not six, so I scaled the amounts back to what you see here. I also used a smaller, 2-quart casserole instead of the usual 9"x13" baking dish. If you want to make that Ina-sized version, I've put those amounts at the bottom of the post. To make an even smaller version than mine, I'm guessing you could cut Ina's giant recipe in half and put it in an 8"x8" baking dish.

Ina's recipe includes a sprinkling of raisins throughout the center of the bread pudding, but I don't like baked raisins. I'm sure you could think of other things you could do to jazz up this recipe such as adding chocolate or cinnamon, but try it the simple way first. The bread pudding is incredibly comforting to eat while it's warm, but it's just as good if not better when served cold and kind of reminds me of vanilla ice cream.

Please know that you're going to need to put your baking dish inside of another, bigger dish or roasting pan, and you'll need to add water to the outer pan and make a big foil tent over the entire operation. Then you will need to be able to transfer that to the oven without tipping and sloshing. You will hate me, and I'm sorry. But can a single woman (who has always been secretly scared of the oven) handle this by herself? Yes. You can do it. Be brave.

Few things are as gorgeous and impressive as this is coming out of the oven. It's big and puffy--the puffiness will deflate as it cools--and if you want to take a photo of it at it's biggest, you'll need to do so immediately. (Sorry about the blurriness and cropping of this picture: I wanted to capture the bread pudding the second it came out of the oven, and I didn't have time to get fussy.)

INGREDIENTS

• 2 whole eggs
• 5 egg yolks
• 3 1/3 cups half & half
• 1 cup sugar
• 1 teaspoon vanilla
• 4 big croissants, preferably stale (or enough smaller croissants to crowd into your 2 quart dish with significant overlap)
• 2/3 cup raisins <--optional; I say they're gross

DIRECTIONS

Preheat the oven to 350 degrees. You may want to adjust your racks--you'll need about 8 inches of clearance for this dish. I set mine in the lower third of my oven.

In a large bowl, whisk together the whole eggs, yolks, half & half, sugar, and vanilla. Set the custard mixture aside.

Slice the croissants in half, horizontally. In your 2-quart baking dish (oval or otherwise), distribute the bottoms of the sliced croissants. I put in as many intact bottoms as I could, and then I tore the remaining bottoms into smaller pieces that I placed in the gaps.

Sprinkle the raisins (or anything else you'd like to experiment with) over the croissant bottoms. Then arrange the tops of the croissants (brown side up) on top of this. Feel free to overlap them a little. The baking process will meld them together. If you're using raisins, make sure that none are peeking out between the croissant tops or they will burn while baking.

Give the custard another quick whisk and pour it over the croissants and allow to soak for 10 minutes, pressing down gently. At first it will seem like you have way too much custard for the dish, and the croissants will try float like islands. But as you press down gently, you will notice that the croissants will absorb the liquid like delicious sponges, and after ten minutes of just letting the croissants sit and do their thing, you'll find that the flood has been reduced significantly. During the 10 minute soaking period, you can get going on the foil tent.

Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Tip: fold two big pieces of foil together along their long sides. Then drape that over the pudding and wrap it around the edges of your big pan. Tent the foil on top and poke your holes.

Bake for 45 minutes. Uncover and bake for 40-45 minutes more or until the pudding puffs up and the custard is set. Remove from the oven/water bath and cool slightly.

Top with a dusting of powdered sugar, fresh berries, etc., and enjoy!

INGREDIENTS FOR BIG 9"x13" VERSION

• 3 whole eggs
• 8 egg yolks
• 5 cups half & half
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla
• 6 croissants, preferably stale
• 1 cup raisins

Above: Bun defends her territory from a fierce neighborhood kitty. Oh the yowling!

Thank you for all of the great comments you've made on my Paris posts, especially those of you who crawled out of the woodwork and commented for the first time! I just asked Jeff if he ever plans to write his follow-up post about how he planned the trip, but he got all pouty and shruggy and has this idea that nobody cares. If you do indeed care and would like to know how he did it, please leave a comment for him here. Otherwise he'll think--he'll know!--that nobody wants to hear from him. And come on people, you know you do. Look at how cute he is!

Comments

[Caroline]

Jeff's hair is the best color. #missingthepoint But it is.

Bun and the neighborhood cat look like some Alice in Wonderland mirror moment, I love it!!

[Wednesday Addams]

I definitely want to hear how Jeff planned the trip. I haven't been to Paris in 18 years and I'm itching to go again after reading your Paris journal so travel advice is helpful. I even checked out the link to your little apartment!

From one worrier to another, try not to stress too much about the colposcopy. The procedure is no big deal, although I'm guessing it's the results that worry you. I've been through it, and even when the results aren't what you hoped for, most things are very treatable and curable. Besides, I can tell just from reading your blog that you have a great support system from your friends, family, Jeff and kitties!

[edie]

I just went thru that procedure and an endoscopy within the last couple of weeks, and you will do fine. its normal to have the jitters! once you get thru the prepping, you are home free! lol yessss i would love to hear from Jeff about the Paris planning! have never gone ... Bun you were great on defending the ole territory my friend lol! by the way, that bread pudding looks amazing!! comfort food definitely adds to the whole support system ... here for you Kelly!

[jerry eddington]

Sure, I'd like to know about the planning for the trip! Might want to go myself someday.

[JessicaD]

Please post how you planned your trip! I am always at a loss for finding great, amazing things to do when I travel and always feel like I miss out when I come home :( Thank you for sharing your vacay with us!

[Jack]

I like Jeff, but I don't think he's cute. Sorry, just not my type. I'd like to hear what he has to say, especially on the topic of how to stay healthy while traveling abroad.

[Tracy]

Yes, Jeff! Write us a post! Dooo iiiiittttt!!!!!!!!

[shazia]

Puhleez Jeff! I NEED all the help I can get. I'm on the planning part of my July Paris trip and hardly know any French. Already so confused.

[Meg Z]

As a traveler, I would love a post on how Jeff saved money on your trip!

[dianne]

Yes Jeff is adorable! :) I'd love to hear the deets!

[Jeff Carroll]

Wow. Thank you. I'm humbled, and I'll do what I can. We're both on a road trip to the Illinois Watercolor Society's national show this weekend, so K and I will begin planning the post.

[Jeff Carroll]

Shazia,

If you haven't already, I would suggest this book:
http://www.amazon.com/Rick-Steves-Paris-2012/dp/1612380069/ref=sr_1_1?ie=UTF8&qid=1335885459&sr=8-1

Rick is well organized with his suggestions for tours, and often has excellent tips to save time. Don't trust him on food, though.

We buy his books for the Kindle app on our iPhone so we always have his information with us while we're walking.

Most people you interact with in museums and in restaurants will likely speak some English, but absolutely say "bonjour" whenever you walk into a restaurant, and "merci" when you are given items. Rick will recommend saying "bonjour Madame/Monsieur", but I hear that mostly in stores now. If you have an iPhone, grab the SpeakEasy French app.
Other phrases that are good to know:
Goodbye
Au revoir. (oh ruh-VWAHR)
Excuse me.
Pardon. (pahr-DOHN); Excusez-moi. (ehk-SKEW-zay MWAH)
Do you speak English?
Parlez-vous anglais ? (par-lay VOO zahng-LEH?)
(I am) Sorry.
(Je suis) Désolé(e). ("zhuh swee DAY-zoh-LAY)
I don't understand.
Je ne comprends pas. (zhuh nuh KOHM-prahn pah)
Where is the toilet?
Où sont les toilettes ? (OOH sohn leh twah-LET?)
1
un/une (uhn)/(uun)
2
deux (deu)
3
trois (trwah)
One ticket to _____, please.
Un billet pour _____, s'il vous plaît. (ung bee-YEH poor ____ seel voo pleh)
Where is _____?
Où se trouve _____? (oo suh tr-OO-v _____)
I would like _____.
Je voudrais _____. (zhuh voo-DREH _____)
Do you accept credit cards?
Acceptez-vous les cartes de credit ? (ahk-sep-tay VOO leh kahrt duh kray-DEE?)
a carafe of water (we drink water everywhere)
"une carafe d'eau" (OON cahr-AHF doh)
I'm finished.
J'ai fini. (zhay fee-NEE)
It was delicious.
C'était délicieux. (say-tay deli-SYUH)
The check, please. (or you can mime a "writing a check" motion when you get a waiter's/waitress' attention.)
L'addition s'il vous plait. (lah-dee-SYOHN seel voo play)

With those, you'll be showing respect for the language and culture, and that will help for everything else that you won't know. :)

[Babs]

Please tell us how you planned the trip! I really want to go back to France, Paris specifically, and you found the most lovely things to do (and eat!)

I need to spend more time in the D'Orsay and at the Tuilleries to soak up the beauty!!!

[Kate]

I would love to hear from Jeff! I am not so great at travel planning...tips, man, I need tips!

[Anna]

It doesn't sound like you need much more persuasion, but it'd be great to read how you planned the trip, Jeff!
I really loved reading the Paris recap, it's so fun to see your gorgeous pictures too.
Also BUN;;;

[Colleen]

I'd love to hear about his trip planning!

[Linda]

Your blog makes me happy, without fail! Good luck with the colposcopy ... as others have already said, everything will be okay. Eventually. I don't know, really. Your readers will support you no matter what!

Please make Jeff write a post. Thanks!

[Kelli]

Yes please Jeff we would love to hear from you!! :D

[Mary Ann]

Crawling out for my first comment... awesome Paris blog series!! Yes, would love to hear from Jeff. Also, I know that you did a how to pack lite post some time ago but I must admit that I want to know more. How can you travel with so little. I am jealous and want to be like you.