I am here visiting my cousin Patty and her daughter Kristin in Raleigh, North Carolina. Kristin is a beautiful girl that when I am with her she fills my life with joy and anyone that meets her feels the same. When she asked for bread pudding, her wish was immediately granted.
Bread pudding is a big deal in our family and mother’s was always the best. This is my first time using croissants and I must say that I like this version better than using day old bread. The croissant’s are buttery and flaky and you can taste the difference in the finished product.
16 croissants (which were purchased in bulk @ Costco’s)
2 cans evaporated milk – 12 oz.
1 can of milk (using evaporated can as measure) – 12 oz.
1 can condensed milk – 14 oz.
2 teaspoon cinnamon
2 tablespoons vanilla extract
4 tablespoons sugar
4 teaspoons of butter
4 oz raisins (4 one ounce box)
Break up croissants with your hand in one inch pieces and place in a well buttered baking sheet. Add raisins and mix. In a blender, blend all other ingredients including butter. Pour over the croissant pieces and press so that bread will soak up and let it sit for about 1/2 hour. Preheat oven to 350 degrees and bake until pudding is golden brown. The electric oven I used took only about 1/2 and hour.
Note: The bread pudding lasted 2 days.