Desmond Hotel Bread Pudding

Desmond Hotel Bread Pudding

3 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

A local radio station was selling this fabulous recipe for $1. It is worth far far more


12 pack hotdog rolls or 6 large croissants
1 quart heavy cream
5 Eggs
2 cups sugar
2 1/2 tsp vanilla
1 cup whipping cream
1/2 cup sugar
5 Eggs

Original recipe makes 12 Servings



PUDDING: -Place heavy cream in sauce pan and scald (bubbles around the edge) DO NOT BOIL -Mix eggs and sugar in separate bowl and beat well -Spray Pam in a 9 x 13 pan -Tear rolls or croissants and place in 9 x 13 pan -SLOWLY add the scalded cream into the egg mixture and quickly whisk (if you add to fast it will scramble the eggs) -Add vanilla -Pour over the bread in the pan and let it soak up till all is absorbed. You may have to push the bread down into the cream mixture. -Cover and Bake for 1 hour on 350, then uncover and brown for approx 5 minutes.

SAUCE: -Mix eggs with 1/2 of the 1/2 cup of sugar in a bowl -Mix other 1/2 of sugar and cream in a sauce pan and bring to boil, immediately turning off heat -Slowly add the cream to the eggs and whisk over a double boiler until thick -Then over an ice bath and whisk till cool

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Calories Per Serving: 325 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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That's suppose to say DO NOT used uncooked crescent roll dough
Love7721 3y ago

Which do you think is best-hot dog rolls or crescents? And can we use crescent dough instead of cooked crescents?
Haileydickens 3y ago

I posted this recipe....
Love7721 4y ago

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