Christmas Croissant Pudding with Sour Cream and Brown Sugar Sauce

Name: Christmas Croissant Pudding with Sour Cream and Brown Sugar Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters all purpose flour; 118 milliliters coarsely chopped almonds; 1 teaspoons baking soda; 118 milliliters brandy; 454 grams croissants (about , torn into 3/4-inch pieces; 6 larges eggs; 118 milliliters (packed) golden brown sugar; 2 teaspoons ground cinnamon; 1 teaspoons ground nutmeg; 1 Tbsp grated lemon peel; 1 Tbsp grated orange peel; 237 milliliters pitted prunes, chopped; 237 milliliters raisins, chopped; 0 teaspoons salt; 473 milliliters sour cream; 118 milliliters sugar; 118 milliliters (1 stick) unsalted butter; 1 vanilla bean, split lengthwise; 710 milliliters whole milk

Christmas Croissant Pudding with Sour Cream and Brown Sugar Sauce might be just the dessert you are searching for. This recipe makes 12 servings with 571 calories, 11g of protein, and 30g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It will be A mixture of cream, almonds, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 300F. Generously butter 8-cup pudding mold, metal bowl, or souffl dish and sprinkle with sugar.

Ingredients you will need

Butter

Sugar

Equipment you will use

Bowl

Oven

Combine milk, butter, and 1/2 cup sugar in heavy medium pot. Scrape in seeds from vanilla bean; add bean. Simmer gently over medium-low heat until sugar dissolves and mixture is fragrant, stirring occasionally, about 8 minutes (do not boil).

Ingredients you will need

Vanilla Bean

Butter

Seeds

Sugar

Milk

Equipment you will use

Pot

Remove pot from heat; cover and let steep 15 minutes.

Equipment you will use

Pot

Remove vanilla bean.

Ingredients you will need

Vanilla Bean

Whisk eggs in large bowl to blend. Gradually whisk in hot milk mixture.

Ingredients you will need

Egg

Milk

Equipment you will use

Whisk

Bowl

Whisk flour, cinnamon, nutmeg, baking soda, and salt in very large bowl to blend.

Ingredients you will need

Baking Soda

Cinnamon

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Add croissant pieces, prunes, raisins, almonds, and lemon peel. Toss until croissant pieces are evenly coated and mixture is well blended.

Ingredients you will need

Lemon Peel

Croissant

Almonds

Raisins

Prunes

Pour milk mixture over.

Ingredients you will need

Milk

Let soak 10 minutes.

Transfer croissant mixture to prepared baking dish, pressing to pack mixture into dish. Cover dish with plastic wrap and place in roasting pan.

Ingredients you will need

Croissant

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Pour enough hot water into roasting pan to come halfway up sides of baking dish. Cover roasting pan with heavy-duty aluminum foil. Oven-steam pudding until custard is set and pudding is puffed, about 2 hours. Carefully remove aluminum foil (steam will be released).

Ingredients you will need

Custard

Water

Equipment you will use

Aluminum Foil

Baking Pan

Oven

Transfer covered pudding to rack and cool 1 hour. (Pudding can be made 1 day ahead. Cover and refrigerate. Resteam in 300F oven 45 minutes to heat through before serving.)

Equipment you will use

Oven

Whisk sour cream, brown sugar, and orange peel in medium bowl to blend. Cover and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)

Ingredients you will need

Brown Sugar

Orange Zest

Sour Cream

Equipment you will use

Whisk

Bowl

Remove plastic wrap from warm pudding. Invert onto rimmed platter.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Pour brandy over pudding. Carefully ignite brandy. When flames subside, slice pudding into wedges and serve with dollop of sour cream and brown sugar sauce.

Ingredients you will need

Brown Sugar

Sour Cream

Brandy