Croissant Bread and Butter Pudding
Once upon a time, I worked as a pantry chef at a wonderful restaurant in the old section of Oakland called the Gulf Coast Oyster Bar and Specialty Company. It was during the heyday of new restaurants in the 1980's when people like Alice Waters and Jeremiah Tower were just starting to influence the food scene. My boss Dan, architect turned restauranteur, hailed from Louisiana and everything about his restaurant vision had to be authentic NOLA and very fresh. He had his poor mother fly in red fish, shrimp and oysters straight from the gulf on a daily basis! I remember the cast iron skillet being on the stove non-stop, ever ready for that spiced, red fish to hit the pan. Boy, we could hardly breathe when the spices started to 'blacken'. This bread pudding hails from that time in my life. It has been on every café menu of mine ever since (Lily's, Alchemy, Wren Café). It is a fond memory of many of my beloved customers so I thought it was about time to share.
Laissez le bon temps roule!
Croissant Bread & Butter Pudding
1 ¾ c heavy cream, extra for whipped cream on top (if desired)
2/3 cup sugar
1 t vanilla
½ t cinnamon
½ c unsalted butter, melted
4 -5 croissants, torn into random pieces (or 4 cups day old bread, cut in to 1” cubes)
¼ cup golden raisins soaked in bourbon until plump (optional)
Preheat the oven to 350 degrees. Place the croissants in a 9 x 9 square cake pan. Scatter raisins over the top, if using. Whisk together the first 5 ingredients in a bowl. Melt butter on stove top or microwave and add slowly to cream mixture whisking constantly. Pour over bread cubes and allow them to sit for a few minutes to soak up the cream mixture a little bit. There should be enough bread to cover the bottom of the pan and a scant second layer. Cover the pan with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until the custard is set and the pudding is puffed and brown. Cut in to 6 - 8 portions and serve warm or chilled with whipped cream. Raspberries, strawberries and peaches are delicious on top. Feel free to substitute any kind of leftover cake, bread or muffin for the bread cubes. Some of my favorite’s are banana bread, ginger bread, apple-spice cake, cinnamon rolls and brownies! You get the idea!
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"