CDBP (Croissant Doughnut aka Cronut Bread Pudding)
I made some Cronuts last week and they turned out amazing. Fresh, at home, I can't tell you have warm and delicious they were. I brought some to work and by then they had lost about 30% of their appeal. And the next day? Forget it. I mean if you hadn't had the fresh one and you didn't know the difference they would've been great. But I knew and I just couldn't enjoy them.Â
The same blog that I got the recipe from had the same issue and made bread pudding with the left overs. Great idea, so I stole it. :) But I made up my own recipe...
15 Cronut Holes, day old, chopped into 1/2" pieces 3 eggs 1/2 cup sugar 1 1/2 cup whole milk 1 tsp vanilla 1 tsp cinnamon dash nutmeg
Preheat oven to 350°F. In a food processor, mix eggs and sugar. Add cinnamon, nutmeg, vanilla and lastly the milk. Place 6 ramekins in a 9x13 pan. Divide crount pieces between dishes and pour over egg mixture. Let soak 10 minutes, making sure to push down bread to every bit is soaked.
Place on the middle rack and pour boiling water into 9x13 pan, fill about 1 inch. Bake until custard is set and crust is golden brown, about 25 minutes.Â