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Creme Brulee Bread Pudding

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Member since 2016

Serves 4-6 | Prep Time 45-60 | Cook Time 10-15


2 cups heavy cream
1/2 cup whole milk
3 egg yolks
1/2 cup sugar
1 vanilla bean
3 croissants
1/2 cup vanilla sugar (for the crust)

To make the vanilla sugar: place a vanilla bean husk in a container of sugar. This isn't a necessary step, but I feel like it adds a little something extra.

In a medium saucepan, combine the cream and milk. Slice the vanilla bean in half and scrape the beans using the back of a knife. Add the beans and the husk to cream. Steep the cream and vanilla beans over low-medium heat for 10 minutes. The cream should almost reach the point of boiling, but don't bring it to a boil.

While your cream is warming, slice your croissants into 1/2 inch pieces and place tightly in ramekins and set aside. Then, in a separate bowl, whisk the egg yolks and sugar until the sugar dissolves.

While whisking continuously, slowly pour a small portion of the hot cream mixture into the egg yolk mixture. Make sure you are whisking! You don't want scrambled eggs!! Slowly add the rest of the cream while still whisking the egg mixture to temper the egg mixture. Strain this custard into something that you can easily pour with.

Pour the custard slowly over the croissants you've placed in the ramekins. A lesson I learned while doing this, don't skimp on the custard. Make sure the croissants are completely covered with the custard, this way you don't have too much croissant hanging out naked, this will burn while you torch the crust. Let them rest for 10 minutes, while you preheat your oven to 350°. Place the ramekins in a shallow baking dish with water so that it reaches half way up the ramekins. Bake these little lovelies for 10-15 minutes, so that the custard is nice and hot but still creamy.

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