Hundred Mile Bread Pudding

This entry comes from one of our main East Coast correspondents (and occasional Daily News editor) @readeatwriterun.  Now that she’s gluten and dairy free, she can’t eat this anymore, but gladly passes the recipe on to us!

From her:  “It never had a name, so I’m christening it Hundred Miler Bread Pudding – because you probably need to run a hundo to burn off the calories.  Note – you assemble the dish and refrigerate at least 3 hours, preferably overnight, so this is a two-day recipe.

Custard

2 cups plus 4 tablespoons heavy cream
2 cups plus 4 tablespoons whole milk
15 eggs
2 cups sugar
3 tablespoons vanilla extract

Place ingredients in a mixing bowl and whisk until smooth.  Refrigerate until ready to use.

Cinnamon Sugar

2/3 cup sugar
2 tablespoons Vietnamese cinnamon (preferred, intense flavor – but you can use another type of high quality cinnamon if you’d rather)

Combine ingredients in a small bowl.

Croissants

10 large ready-made croissants (you can get them at Sam’s, Costco, grocery stores)
1/2 cup unsalted butter, melted

Assembly

Heat oven to 350 degrees.

Using some of the melted butter, brush sides and bottom of a 12- by 8- by 2-inch nonreactive baking pan. Set aside.

Split croissants open and generously brush cut sides with melted butter and sprinkle with cinnamon sugar (recipe above). Then place on a cookie sheet, cut sides up, and bake 5 to 7 minutes, until golden brown. Remove from oven and cool for at least 5 minutes.

Place croissants in buttered baking pan, cut sides up, in 3 layers. Pour custard over them.

Cover pan with foil and refrigerate to allow custard to soak in, overnight (or at least 3 hours).

Heat oven to 375 degrees. Place pan in a water bath and bake for 2 to 2 1/2 hours, until custard is firm.

Serve warm. Refrigerate leftovers. (not that we’ve ever HAD any leftovers)

Please use real name. Anonymous comments will be deleted. Thanks.

This site uses Akismet to reduce spam. Learn how your comment data is processed.