Death By Bread Custard Pudding

This is certainly one of the most decadently delicious desserts I've ever eaten. Croissants are by themselves a great addition to any meal, but layered in a rich egg custard type pudding is way over the top and very close to "Gilding the Lily".

Give very small servings because Death by Bread Custard-Pudding is about as rich as it gets. It is also one of the easiest desserts you'll ever find.

Ingredients:

• 6 large croissants
• 5 egg yolks
• 3 whole eggs
• 1 1/2 cups sugar
• 5 cups heavy cream
• 1 cup raisins
• 1 1/2 tsp vanilla
• 2 tsp ground cinnamon (optional)

Meringue is also optional. See at end of Directions.

Directions:

Preheat oven to 350 degrees F.

Tear or cut croissants into 1 inch cubes and place in a buttered casserole dish or pan (which has a good lid).

Beat eggs and egg yolks with sugar until sugar is dissolved. Add heavy cream, while beating. Add vanilla and stir in raisins.

Pour over croissant cubes and allow to sit until all cubes are soaked. Cover pan or dish and place in pan of hot water. Carefully place in preheated oven and bake covered for 45 minutes.

Uncover and continue baking for another 45 minutes. (Unless you plan to add meringue to top)

If desired, a meringue can be made and added to top of hot bread custard-pudding the last 10 minutes of baking just to brown meringue slightly. Remove from hot water bath before adding meringue to make handling easier. Use the 5 egg whites and 2/3 cup sugar to make meringue and pile it on "mile-high".

Source: Our daughter brought this recipe back from Las Vegas. The employees had a big party when the Luxor Hotel and Casino was all finished and ready to open. This dessert was one served at the Grand Opening, and they "captured" one of the chefs and didn't turn him loose until he gave them the recipe. Can you imagine eating something like this 5 times a week? I think our SIL did for about 2 weeks. Now, about once a month is enough. :-)

By Julia from Boca Raton, FL