Butter Croissant Pudding


6 large butter croissants

1/2 cup granulated sugar

3 large eggs

1 1/2 cup milk

1 1/2 cup heavy cream

1/2 tsp vanilla

1/2 cup dark raisins


Preheat oven at 325°

Cut the Butter Croissant into 1/2 inch slices.

Combine egg, milk and heavy cream in large bowl. Add sugar and vanilla. Mix well.

Generously butter a 2  qt. Casserole dish. Layer the butter croissants in dish, sprinkle the raisins over each layer. Pour liquid mixture over the layered croissants and let stand to soak for 15 minutes. With the back of a wooden spoon, press the croissants down to soak completely.

Place the casserole dish in a large roasting pan, fill with water 1/2 way up the sides of the dish. Bake for 40 to 45 minute or until firm and golden brown. Remove from oven and allow to cool.

Topping: 3 Tbsp apricot jam

Confectioners sugar

Heat the jam until melted, brush over the baked pudding and let cool completely.

Sprinkle desired amount of confectioners sugar for garnish.