Bread Pudding
© 2022 Quarto Publishing Group USA Inc. Text © Matt Horn. Photography © 2022 Andrew Thomas Lee
“You would never know this rich dessert was invented centuries ago to use up stale bread that would otherwise be thrown away," writes Matt Horn in his cookbook, Horn Barbecue. "This version is extra scrumptious, with luscious heavy cream-based custard and flaky, buttery croissants. I love to serve this pudding with sliced fresh strawberries to add a gorgeous pop of color."
Find this recipe and others like it in "What Happens When the West Coast Barbecue King Sets out to Conquer Fried Chicken?" from Sunset's 2022 Garden Issue.
How to Make It
1
Preheat the oven to 350°F.
2
In a large saucepan over medium heat, warm the cream until just below scalding.
3
In a large bowl, whisk the egg yolks and sugar until blended. Slowly add the warm cream to the egg yolks, whisking constantly. Whisk in the vanilla.
4
Butter a 9-by-13-inch baking dish. Place the torn croissants inside, drizzle with the melted butter, and toss to coat and combine. Pour the base over the croissants, toss to coat, and let stand for 15 minutes.
5
Bake 50-55 minutes until golden and a knife inserted into the center comes out clean.
Ingredients
5 cups heavy cream
14 large egg yolks
1 ¼ cups sugar
1 tbsp vanilla extract
8 stale or fresh croissants, torn into 1 1⁄2-inch pieces
¼ cup melted butter
Directions
1
Preheat the oven to 350°F.
2
In a large saucepan over medium heat, warm the cream until just below scalding.
3
In a large bowl, whisk the egg yolks and sugar until blended. Slowly add the warm cream to the egg yolks, whisking constantly. Whisk in the vanilla.
4
Butter a 9-by-13-inch baking dish. Place the torn croissants inside, drizzle with the melted butter, and toss to coat and combine. Pour the base over the croissants, toss to coat, and let stand for 15 minutes.
5
Bake 50-55 minutes until golden and a knife inserted into the center comes out clean.
Search All of Sunset's Recipes
The Latest
This Designer Did Something Very Controversial to Her Eichler Home—But for a Good Reason
