I decided that bread pudding would be a nice addition to our Thanksgiving dessert selection. Pumpkin pie had NOTHING on this rich, decadent and sinful treat. Try it a la mode–the mix of cold vanilla ice cream and warm, gooey bread pudding is heavenly!
1 cup Raisins
1 cup Whipping Cream
2 cups Milk
1 cup Sugar
1/2 cup Honey
1/2 cup Maple Syrup
1 tsp Vanilla Extract
2 sticks Melted Butter
Powdered sugar for dusting
Ice cream or whipped cream (optional)
1. Tear croissants into small pieces and place in a 9” x 13” pan coated with nonstick cooking spray. Soak raisins in a cup of water for about 15 minutes. Drain well before mixing them in with the croissants.
2. In a large bowl, lightly beat the eggs. Add the whipping cream, milk, honey, maple syrup, vanilla extract, butter, sugar and cinnamon and mix well until evenly combined.
3. Pour mixture over croissants and cover with plastic wrap. Place in refrigerator to sit for 30 minutes, then mix again to ensure that everything is evenly distributed and the liquid has been absorbed. Replace plastic wrap and let it sit for another 30 minutes.
4. Bake for 40-45 minutes at 425 degrees F, until peaks of croissants are golden and slightly crispy. After the bread pudding cools, dust with powdered sugar. Serve with whipped cream or ice cream.