Best 9 Christmas Croissant Pudding With Sour Cream And Brown Sugar Sauce Recipes

CHRISTMAS CROISSANT PUDDING WITH SOUR CREAM AND BROWN SUGAR SAUCE

Steps:

• Preheat oven to 300°F. Generously butter 8-cup pudding mold, metal bowl, or soufflé dish and sprinkle with sugar. Combine milk, butter, and 1/2 cup sugar in heavy medium pot. Scrape in seeds from vanilla bean; add bean. Simmer gently over medium-low heat until sugar dissolves and mixture is fragrant, stirring occasionally, about 8 minutes (do not boil). Remove pot from heat; cover and let steep 15 minutes. Remove vanilla bean. Whisk eggs in large bowl to blend. Gradually whisk in hot milk mixture.
• Whisk flour, cinnamon, nutmeg, baking soda, and salt in very large bowl to blend. Add croissant pieces, prunes, raisins, almonds, and lemon peel. Toss until croissant pieces are evenly coated and mixture is well blended. Pour milk mixture over. Let soak 10 minutes.
• Transfer croissant mixture to prepared baking dish, pressing to pack mixture into dish. Cover dish with plastic wrap and place in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of baking dish. Cover roasting pan with heavy-duty aluminum foil. Oven-steam pudding until custard is set and pudding is puffed, about 2 hours. Carefully remove aluminum foil (steam will be released). Transfer covered pudding to rack and cool 1 hour. (Pudding can be made 1 day ahead. Cover and refrigerate. Resteam in 300°F oven 45 minutes to heat through before serving.)
• Whisk sour cream, brown sugar, and orange peel in medium bowl to blend. Cover and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
• Remove plastic wrap from warm pudding. Invert onto rimmed platter. Pour brandy over pudding. Carefully ignite brandy. When flames subside, slice pudding into wedges and serve with dollop of sour cream and brown sugar sauce.

CROISSANT PUDDING WITH CHOCOLATE KAHLUA SAUCE

Steps:

• Divide croissant pieces among nine greased 10-oz. ramekins or custard cups. Place on baking sheets. , In a large bowl, combine the egg yolks, eggs, cream, sugar, half-and-half, vanilla and salt. Pour over croissant pieces; let stand for 15 minutes or until croissants are softened. Bake at 325° for 40-45 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, melt chocolate and butter over medium-low heat. Add the sugar, milk and salt; cook and stir for 3-4 minutes or until thickened. Remove from the heat; stir in Kahlua. Serve with warm pudding.

BROWN SUGAR SAUCE

Steps:

• In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
• Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
• Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.

CROISSANT BREAD PUDDING WITH BRANDY CREAM SAUCE

Steps:

• Brandy cream sauce: 2 ounces butter 1 cup brown sugar 1/2 cup water 1/2 cup cream 1 teaspoon vanilla 1 tablespoon cornstarch, mixed to paste with a little water 2-3 tablespoons brandy Preheat oven to 350F.
• Grease a 9 X 11" casserole dish.
• Place half the croissants in the dish; sprinkle with raisins, and then top with remaining croissants.
• Beat the eggs till 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 (I didn't) and sprinkle with cinnamon/sugar.
• Bake 40 minutes.
• Serve immediately with sauce. 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.
• The nice thing about this is that you can do everything in advance, and bake it while you are eating the main course.

CROISSANT BREAD PUDDING WITH RUM SAUCE

Steps:

• Whisk milk, sugar, butter, and eggs together in a large bowl. Add bananas. Add croissants and mix well.
• Pour mixture into a 9x13-inch baking dish. Refrigerate for 1 hour so croissants can absorb some of the liquid.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until center is set and top is golden brown, about 1 hour. Let cool for 30 minutes before slicing.
• Meanwhile, combine brown sugar, butter, and rum in a saucepan. Cook and stir until melted together, about 5 minutes. Remove from heat and stir in heavy cream. Pour warm sauce over the bread pudding right before serving.

CHRISTMAS CROISSANT DESSERT

Steps:

• Butter a 9x13 glass baking dish. Cut croissants on an angle in 1 inch slices. Arrange in baking dish layering cut-side down. Sprinkle chocolate chunks and cherries on top.
• In a separate bowl mix yolks, eggs, cream, Baily's, vanilla, sugar and salt. Pour mixture over croissants. Sprinkle a little raw sugar on top.
• Bake in 300 degree oven for 30-40 minutes Serve warm.

CROISSANT PUDDING

Steps:

• 1. Preheat the oven to 350°. Place the roasting pan in the oven and pour 1/2 inch of hot water into it.
• 2. Scatter the raisins across the bottom of the glass baking dish. Cut the croissants into 1/2-inch-thick slices and place on top of the raisins in the dish.
• 3. Combine the milk, whole eggs, egg yolks, and sugar in the bowl of an electric mixer fitted with a paddle. With the paring knife, split the vanilla bean in half lengthwise. Place one half in the plastic bag and reserve for another use. Scrape the seeds from the other half into the bowl. Discard the scraped bean half. Beat on medium-low speed with the mixer until well blended and a little frothy, 1 to 2 minutes.
• 4. Pour the egg mixture over the croissants and press the bread with the back of the spoon to make sure that everything is submerged. Let stand a minute or two, pressing with the spoon once or twice, to allow the bread to absorb the egg mixture. Carefully place the dish in the pan of hot water and bake until golden and just set, about 50 minutes.
• 5. Carefully remove the roasting pan from the oven, then remove the baking dish from the pan and let cool on the wire rack. Serve slightly warm or let cool completely, refrigerate covered with plastic wrap up to 24 hours, and serve chilled.

BROWN SUGAR SOUR CREAM

Steps:

• In a small bowl stir together all ingredients until smooth. Sour cream keeps, covered and chilled, 1 week.

CHOCOLATE CROISSANT PUDDING

Steps:

• Preheat oven to 350°. Arrange croissant bottoms in a greased 13x9-in. baking dish. Sprinkle with chocolate chips; replace croissant tops., In a large bowl, whisk eggs, egg yolks, cream, sugar, vanilla and, if desired, coffee liqueur; pour over croissants. Let stand until croissants are softened, 15 minutes., Bake, covered, 30 minutes. Bake, uncovered, until puffed, golden and a knife inserted near the center comes out clean, 30-40 minutes longer. Cool in pan on a wire rack 10 minutes before cutting. Serve warm.