Monday, June 20, 2011

Brown Sugar-Apple Crossiant Bread Pudding with Toffee Sauce

4 large croissants or 6 small ones
1 pint heavy cream
4 egg yolks
¼ cup Lyle’s Golden Syrup
½ cup dark brown sugar, packed
½ tsp cinnamon
½ tsp freshly grated nutmeg
1 cup apples, diced (you could probably used dried as well)
1 cup raisins
Preheat oven to 350F
Tear the croissants into pieces. Place half of them onto bottom of a prepared baking dish (buttered 8-x-x8).
Sprinkle bread evenly with ½ cup raisins and ½ cup apples.
Mix the egg yolks, brown sugar, Lyle’s Golden Syrup, cinnamon, and nutmeg together in a bowl. Then stir in the heavy cream. Whisk until thoroughly combined.
Pour ½  the custard over the bread. Press down the bread pieces until the bread is soaked with the custard.
Place remaining bread on top of the soaked bread. Then sprinkle with remaining apples and raisins. Pour the remaining custard over and again, press down on the bread pieces until they are soaked with the custard.
You will most likely have extra custard depending on how stale your crossiants are. Don’t feel like you have to use all the custard.
Place pan into another pan that will hold a water bath. Bake the bread pudding for 45 minutes until golden on top. Cool 10 minutes and serve warm.
Toffee Sauce
3/4 cup packed brown sugar
1/3 cup unsalted butter
1/3 cup whipping cream
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
Add cream and bring to a simmer. Simmer for about 5 minutes. Serve over bread pudding warm.