Didi gave me this 9 x 13 inch pan. She's embarrassed by the pictures of my beat up bakeware that I have on my blog. Nice yah! So I decided to show it off by making some bread pudding. Try check out CQ's version . . . it was really ono. And there's also Brandee's Bread Pudding . . . winnahs.
Break up 6 large croissants into pieces and spread in pan.
Mix 2 cups milk, 5 eggs, 2 tsp. vanilla and 2 cups sugar. Maybe 1 cup sugar is enough . . . came out kinda sweet.
Pour over croissants.
Let sit for about 10 to 15 minutes. Bake at 350 degrees for 30 - 45 minutes. I ended up baking it for 35 minutes.
This is for the topping. It turned out more like a glaze than custard. Melt 1 stick butter and 1 cup sugar. I put it on low heat.
Beat 1 egg with 2 tsp. vanilla in a bowl.
This was the scary part. Add a couple ladles of the butter/sugar mixture to the egg and blend.
Then pour into pot of butter/sugar on stove and mix. You have to do it this way so that the egg doesn't cook. I ended up with choke topping. So maybe you can go 1/2 block butter, 1/2 cup sugar and 1 egg. Might come out more custardy that way too.
It was sweet but really good. It didn't last too long in my house. I like make um again, but if you read my last post . . . I'm dieting.
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