Shelly's Recipe

APPLE CRANBERRY CROISSANT BREAKFAST PUDDING

Category: Bread Pudding

4 (5 1/2 cups) croissants, cut into one-inch cubes
2 apples, such as Cortland peeled, cored, and diced
1 cup dried cranberries
2 cups whole milk
1 cup whipping cream
2/3 cup sugar
4 large eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup walnuts, chopped
1/2 cup light brown sugar, lightly packed
2 tbsp unsalted butter, melted
1/4 cup flour

Grease or spray a 9 x 13-inch pan with a light coating of oil. Spread the cubed croissants evenly over the bottom of the baking dish. Scatter the apples and raisins over the croissants and toss together lightly, spreading the mixture evenly over the pan.

Make a custard by whisking together the milk, cream, and sugar until the sugar begins to dissolve. Whisk in the eggs, one at a time. Whisk in the vanilla and cinnamon. Pour the custard over the croissant mixture; press the croissants down into the custard to submerge, and let sit at least 30 minutes. If you want to, you can cover with plastic wrap and store overnight. Just be sure to remove the mixture from the fridge before you turn on your oven in the morning.

Meanwhile, combine the walnuts, brown sugar, melted butter, and flour in a small bowl. Sprinkle evenly over the pudding.

Preheat the oven to 350. Bake for about 40 minutes or until puffed and lightly golden. The custard will be set. Remove the pan from the oven and cool on a rack for 10 minutes. Serve warm, if desired, or at room temperature.