Desmond Hotel Bread Pudding
- 8 hotdog rolls or 6 large croissants
- 1 quart heavy cream
- 5 eggs
- 2 cups sugar
- 2 1/2 teaspoons vanilla
- 1 cup whipping cream
- 1/2 cup sugar
- 5 eggs
- PUDDING: -Place heavy cream in sauce pan and scald (bubbles around the edge) DO NOT BOIL -Mix eggs and sugar in separate bowl and beat well -Spray Pam in a 9 x 13 pan -Tear rolls or croissants and place in 9 x 13 pan -SLOWLY add the scalded cream into the egg mixture and quickly whisk (if you add to fast it will scramble the eggs) -Add vanilla -Pour over the bread in the pan and let it soak up till all is absorbed. You may have to push the bread down into the cream mixture. -Cover and Bake for 1 hour on 350, then uncover and brown for approx 5 minutes.
- SAUCE: -Mix eggs with 1/2 of the 1/2 cup of sugar in a bowl -Mix other 1/2 of sugar and cream in a sauce pan and bring to boil, immediately turning off heat -Slowly add the cream to the eggs and whisk over a double boiler until thick -Then over an ice bath and whisk till cool.
hotdog rolls, heavy cream, eggs, sugar, vanilla, whipping cream, sugar, eggs
Taken from www.food.com/recipe/desmond-hotel-bread-pudding-526731 (may not work)