Brandee's Bread Pudding - 10/27/2008

Brandee made bread pudding and brought some in to work today. The taste was to die for. Unfortunately, I don't have the recipe, and I'm not sure if I can pry it from her. She has school tomorrow so she won't be in to work. So, check back here in a couple days and we'll see what I can get. . . it might be just this picture.

Update: Hooo hooo. Brandee gave me the recipe and no wonda it's so ono; she makes it with croissants! Thank you, thank you, thank you Bran. I thank you and my seven readers thank you. Recipe is after the picture.Bread Pudding
6 croissants (cut in half lengthwise and layer in a 9 x 13" pan). Mix together 8 eggs, 1 1/2 cups sugar, 2 cups heavy cream, 1 tsp. vanilla. You can also add chopped pecans and raisins if you like. Pour mixture over croissants. Bake at 350 degrees for 45 minutes to 1 hour (until set).

Sauce
1/4 c. cognac, 5 egg yolks, 1 c. sugar, 1 tsp. vanilla, 1 block butter

Beat together and cook in double boiler until thickened.