Christmas Croissant Pudding with Sour Cream and Brown Sugar Sauce
- 3 cups whole milk
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sugar
- 1 vanilla bean, split lengthwise
- 6 large eggs
- 1/4 cup all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 8 croissants (about 1 pound), torn into 3/4-inch pieces
- 1 cup pitted prunes, chopped
- 1 cup raisins, chopped
- 1/2 cup coarsely chopped almonds
- 1 tablespoon grated lemon peel
- 2 cups sour cream
- 1/2 cup (packed) golden brown sugar
- 1 tablespoon grated orange peel
- 1/2 cup brandy
- Produce
- Almonds (1/2 cup)
- Lemon peel (1 tablespoon)
- Orange peel (1 tablespoon)
- Prunes, pitted (1 cup)
- Raisins (1 cup)
- Cooking & Baking
- All purpose flour (1/4 cup)
- Baking soda (1/2 teaspoon)
- Cinnamon, ground (1 1/2 teaspoons)
- Golden brown sugar, packed (1/2 cup)
- Nutmeg, ground (1/2 teaspoon)
- Salt (1/8 teaspoon)
- Sugar (1/2 cup)
- Vanilla bean (1)
- Bread & Baked Goods
- Croissants (about 1 pound) (8)
- Dairy
- Butter, unsalted (1/2 cup)
- Sour cream (2 cups)
- Whole milk (3 cups)
- Refrigerated
- Eggs, large (6)
- Beer, Wine & Liquor
- Brandy (1/2 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published December 1, 2003 (9 years ago).
8 people saved this recipe.
