Cost: $20 and under
Serves: 4
Prep Time: 40-45 min.
Cook Time: 25-35 min.
Difficulty: 1
A more citrus and blueberry take on my personal bread pudding recipe. I of course used dried blueberries in lieu of rasins but I decided to soak them in an orange flavored rum. Then I added a little lemon zest on top of that for an extra citrus zing. I decided to try something a little different this time to sweeten the dessert by switching out some of the sugar for honey. These changes gave the bread pudding a nice rich sweetness with a fresh citrus fish. I hope you enjoy!
A more citrus and blueberry take on my personal bread pudding recipe. I of course used dried blueberries in lieu of rasins but I decided to soak them in an orange flavored rum. Then I added a little lemon zest on top of that for an extra citrus zing. I decided to try something a little different this time to sweeten the dessert by switching out some of the sugar for honey. These changes gave the bread pudding a nice rich sweetness with a fresh citrus fish. I hope you enjoy!
6 croissants (about 6 cups torn into bite size pieces)
2 tbsp unsweetened organic coconut (grated)
2 tsp pure vanilla extract
1 tsp corn starch
1 tbsp fresh lemon zest
1 (13 oz) can evaporated milk
2 cups half and half
2 tbsp milk
3/4 cup light honey
1/2 cup brown sugar
4 eggs
1/3 cup butter (melted)
1/3 cup wild dried blue berries
3 tbsp orange flavored Bacardi vodka
In a small bowl spread out blue berries and the pour the rum over them. Cover and let refrigerate for 48 hours.)
Remove blue berries from refrigerator and strain.
In a large mixing bowl gently fold together croissants, coconut, lemon zest, milk half and half and evaporated milk, let soak for 20-30 minutes.
Preheat oven to 425 degrees.
(While the mixture is soaking,) in a medium mixing bowl beat eggs until fluffy, evenly wisk in corn starch, slowly pour in sugar and drizzle in honey, beating until slightly thickened. Beat in vanilla and and melted butter until mixed well. Stir this mixture into the bread mixture and fold until even. Stir well and then fold in raisins. Let this whole mixture set for 3-5 minutes.
Pour mixture into a 9x9 backing dish and bake on the middle rack for 25-35 minutes or until the top is golden brown and the center is solid (check ever 5 minutes after 25 minutes so as not to burn top.)
Remove from oven and let stand 5-7 minutes before serving hot! Enjoy with whip cream or a whiskey walnut sauce over the top.
Posts
0 comments