Servings
Serves 6 to 8, one 10-inch skillet (2½ quarts)
Prep Time
20 mins
2 hours 20 mins
Recipe by
Tara Teaspoon
Ingredients
Cinnamon Sugar
| 2 tbsp | granulated sugar |
| ½ tsp | ground cinnamon |
Bread and Butter Pudding
| 6 tbsp | salted Plugrà butter, melted and cooled slightly, plus extra for pan |
| ¾ cup | granulated sugar |
| 1 tsp | ground cinnamon |
| 4 | large eggs |
| 1¾ cups | heavy cream, plus more for serving |
| 1½ tsp | vanilla extract |
| 5 | large croissants (about 15 ounces) |
| 2 tsp | pure vanilla extract |
| 1½ cups | mixed berries, plus more for serving |
Steps
| 1 |
Mix the cinnamon and sugar together and set aside. Grease a 10-inch oven-proof skillet, or a 2-to-3-quart baking dish with extra butter and set it aside.
|
| 2 |
In a large bowl with an electric hand mixer, or whisk, beat together melted Plugrà butter, sugar and cinnamon.
|
| 3 |
Add the eggs and beat until fully incorporated and lightened in texture. Add the heavy cream and vanilla and beat until fully combined.
|
| 4 |
Cut croissants in half so there is a top and bottom. Then cut in half crosswise. Place the bottom pieces into the prepared pan cut side down, layering as needed.
|
| 5 |
Pour half the egg mixture (2 cups) over the croissant bottoms. Top with half of the mixed berries and sprinkle with half of the cinnamon sugar. Arrange the croissant tops over this layer, arranging neatly. Pour remaining egg mixture over the tops, add remaining berries and remaining cinnamon sugar. Cover with foil.
|
| 6 |
Let sit at room temperature for 20 to 25 minutes while the oven heats. Heat oven to 350ºF.
|
| 7 |
Bake bread pudding covered for 1 hour. Gently uncover and bake until top is deep golden brown and custard is set but still soft, another 12 to 13 minutes.
|
| 8 |
Allow to cool to warm. Serve, dusted with confectioners’ sugar, with extra sweetened whipped cream and fresh berries if desired.
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