Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Croissant Bread Pudding with Brandy Cream Sauce
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- #33773
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
8 plain croissants, broken into pieces
3/4 cup raisins or dried blueberries
3 eggs
3/4 cup sugar
1 cup milk
1 cup cream
2 tablespoons brandy
1/4 cup butter, melted
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
1 pinch salt
2 ounces butter
1 tablespoon cinnamon/sugar mixture
Brandy Cream Sauce
2 ounces butter
1 cup brown sugar
1/2 cup water
1/2 cup cream
1 teaspoon vanilla extract
1 tablespoon cornstarch, mixed to paste with a little water
3 tablespoons brandy
directions
Preheat oven to 350 degrees F. Grease a 9" X 11" casserole dish.
Place half the croissants in the dish and sprinkle with raisins, and then top with remaining croissants.
Beat the eggs until light, gradually adding the sugar until thick. Whisk in milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla and salt. Pour mixture over the croissants, cover, and leave to absorb in the refrigerator for an hour or so (up to a day in advance).
Before baking, bring to room temperature. Dot with butter and sprinkle with cinnamon/sugar. Bake for 40 minutes. Serve immediately with sauce.
For Sauce: In a small saucepan, combine butter, brown sugar and water and stir until boiling and sugar has dissolved. Add cream, vanilla, and cornstarch paste and stir until thickened, Lastly, add brandy.
Sauce can be made in advance and reheated just before serving.
Recipe Source: "South African Gourmet Food and Wine," by Myrna Rosen and Lesley Loon
added by
cyberkitchen
nutrition data
758 calories, 43 grams fat, 80 grams carbohydrates, 10 grams protein per serving.
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