Bread Pudding with Fruit

[Guest guest]

Just a few odds and ends.

Crossposted to SDA-veg-recipes and Veg-Recipes

--

Bonni Adamant Dilettante, so keep it simple, please.

My Obligatory Homepage http://home.att.net/~bonnithoza

" Every year, back comes Spring, with nasty little birds yapping their fool heads

off and the ground all mucked up with plants. " --Dorothy Parker

 

* Exported from MasterCook *

 

Bread Pudding with Fruit

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups milk -- at room temperature

2 cups coffee cream

1 teaspoon vanilla

6 eggs -- at room temperature

1 cup sugar

3 croissants -- (3 to 4)

1 cup dried fruit -- such as raisins,

currants, cherries, blueberries,

or prunes

 

Preheat oven to 325 degrees. Grease a 9-inch by 13-inch baking pan.

 

Combine milk, cream, vanilla, eggs, and sugar with an electric mixer.

 

Slice croissants in half, about 1/2-inch thick.

 

Layer half of them in the bottom of the baking dish, overlapping slightly.

 

Distribute half of fruit on top of croissants; cover with the rest of the

croissants; and then top with the rest of the fruit.

 

Pour egg mixture over the layers.

 

Place baking dish in a deep, large pan; pour hot water half way up the sides of

the dish. Bake 45 to 50 minutes.

 

 

 

 

 

 

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NOTES : If you can't find coffee cream at your store, you can make it by

combining two cups heavy cream with four teaspoons espresso or coffee powder.