Bread Pudding

This is a bread pudding recipe I originally published on examiner and I have had so many comments on how great it is I figured I would reprint it here for everyone.

I hope you enjoy!

This is a very basic bread pudding recipe because the intent is for everyone to personalize the recipe based on the season, the ingredients they have in the pantry, and their mood. So try the basic recipe once or twice and then try adding some personal flair such as:
• Chocolate chips
• Dried fruit (plumped in alcohol)
• Fresh seasonal fruit
• Nuts
• Spices and extracts

Here is the basic bread pudding recipe:
1. 3 eggs
2. 2 egg yolks
3. 2 cups of milk
4. 1/2 tablespoon vanilla extract
5. 1/2 cup of granulated sugar
6. 1/4 teaspoon salt
7. 2 Baker Street Bread Company Croissants
Note: Croissants should be left out and unwrapped for at least a day before making the bread pudding.
Yield: 4 individual ramekins


Procedure:
1. Slice the croissants into cubes with a serrated knife
2. Whisk together the eggs and yolks
3. Whisk the sugar, vanilla, and salt into the eggs
4. Whisk milk into egg mixture.
5. Place croissant cubes into a container and pour custard over croissants.
6. Let sit in the refrigerator for at least 2 hours and up to one day.
7. Preheat oven to 300°F.
8. If using any add-ins mix them into bread mixture now.
9. Lightly grease 4 individual ramekins and spoon bread mixture in.
10. Bake in a waterbath for 50 minutes to one hour.
11. Remove from oven and pour water out of waterbath.
12. Pudding can be served warm or chilled.
Note: A waterbath is a square pan filled with hot water. The water should reach about halfway up the sides of the ramekins. Place the ramekins in the pan then place the pan in the oven and then pour the water in the pan.
Serving Suggestions: Serve with whipped cream, caramel sauce, fresh fruit, chocolate sauce, or creme anglais.