2 cups milk
2 cups real whipping cream
1 teaspoon vanilla extract
6 eggs
3/4 cup granulated sugar
3 croissants
1 cup mixed dried fruit such as cherries, cranberries and apricots
GLAZE (optional)
1/4 cup butter
1/2 cup brown sugar
1 tablespoon corn syrup
1/4 cup real whipping cream
THIS FEATHERLIGHT BREAD PUDDING HAS A TEXTURE SIMILAR TO CREME CARAMEL. USE WHATEVER DRIED FRUIT YOU PREFER, BUT DICE LARGER FRUIT SO SIZES ARE EVEN. BAKING THE PUDDING IN A WATER BATH GIVES A CREAMIER, MORE DELICATE TEXTURE.
Preheat oven to 325 deg F.
Combine milk and whipping cream in pot and bring to boil. Remove from heat and add vanilla.
Using an electric mixer, beat eggs and sugar until thick and fluffy. Slowly whisk in cream mixture.
Butter a 3 L baking dish. Slice croissants into 1/2 inch thick slices. Press layer into bottom of dish, slightly overlapping. Sprinkle in fruit. Pour over egg-milk mixture.
Place dish into large roasting pan and pour hot water halfway up sides. Bake for 45 to 50 minutes or until set.
GLAZE
Combine butter, brown sugar and corn syrup in heavy pot. Bring to boil and boil for about 2 to 3 minutes or until mixture is golden brown and thickened. Add cream and stir together. Cool. When pudding comes out of oven, pour caramel glaze over it. Serve warm or cold.