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Name: Rum-Croissant Bread Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 c Heavy cream; 1 1/2 ts Pure vanilla extract; 1/2 c Brown Sugar firmly packed; 4 lg Eggs; 1/3 c Dark or light rum; 2 tb Butter; 5 lg Stale croissants cut into; 2 c Whole Milk; 1/2 c Pecan halves; Fantasy Cherry Sauce

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INGREDIENTS

2 c Heavy cream
1 1/2 ts Pure vanilla extract
1/2 c Brown Sugar ; firmly packed
4 lg Eggs
1/3 c Dark or light rum
2 tb Butter
5 lg Stale croissants cut into
2 c Whole Milk
1/2 c Pecan halves
Fantasy Cherry Sauce

Servings

INSTRUCTIONS

If you are looking for an indulgent dish to serve a crowd, youve come to the right place. This bread pudding not only makes a gorgeous centerpiece, it will satisfy the sweet tooth of every dessert lover you know. Leaving the croissants out overnight uncovered will get them stale enough for this recipe. Since different slow cookers cook at different temperatures, the best way to judge when this is done is to use an instant-read thermometer. Youll need a large slow cooker to make this" (Lora Brody). Grease the cookery insert of a slow cooker generously with the butter. Combine the mild, cream, eggs, sugar, rum, vanilla and pecans in a large bowl and stir well to combine. Divide the croissant slices evenly into four piles. Place one pile in an overlapping fashion in the bottom of the slow cooker. Pour in one third of the milk mixture. Add another layer of croissants, then another third of the liquid. Repeat one more time, finishing with a layer of croissants. Cover, set on high, and cook for 1 hour, then reduce the heat to low and cook until the custard is set and an instant read thermometer inserted in the center registers 190 degrees F. Serve hot or at room temperature with fantasy cherry sauce. Recipe by: Unplugged by Lora Brody Posted to recipelu-digest by Brenda on Mar 2, 1998

NOTES

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Rum-Croissant Bread Pudding

2 c Heavy cream
1 1/2 ts Pure vanilla extract
1/2 c Brown Sugar firmly packed
4 lg Eggs
1/3 c Dark or light rum
2 tb Butter
5 lg Stale croissants cut into
2 c Whole Milk
1/2 c Pecan halves
 Fantasy Cherry Sauce

If you are looking for an indulgent dish to serve a crowd, youve come to  the right place. This bread pudding not only makes a gorgeous centerpiece,  it will satisfy the sweet tooth of every dessert lover you know. Leaving  the croissants out overnight uncovered will get them stale enough for this  recipe. Since different slow cookers cook at different temperatures, the  best way to judge when this is done is to use an instant-read thermometer.  Youll need a large slow cooker to make this" (Lora Brody).    Grease the cookery insert of a slow cooker generously with the butter.  Combine the mild, cream, eggs, sugar, rum, vanilla and pecans in a large  bowl and stir well to combine.    Divide the croissant slices evenly into four piles. Place one pile in an  overlapping fashion in the bottom of the slow cooker. Pour in one third of  the milk mixture. Add another layer of croissants, then another third of  the liquid. Repeat one more time, finishing with a layer of croissants.  Cover, set on high, and cook for 1 hour, then reduce the heat to low and  cook until the custard is set and an instant read thermometer inserted in  the center registers 190 degrees F. Serve hot or at room temperature with  fantasy cherry sauce.    Recipe by: Unplugged by Lora Brody    Posted to recipelu-digest by Brenda <balcorn@earthlink.net> on Mar 2, 1998

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Nutrition

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Serving Size: 1 Serving (148g)
Recipe Makes: 12 Servings

Calories: 376
Calories from Fat: 249 (66%)

Amt Per Serving		% DV

	Total Fat 27.7g	37 %
	Saturated Fat 9.4g	47 %
	Monounsaturated Fat 11.4g
	Polyunsanturated Fat 4.4g
Cholesterol 385.8mg		119 %
Sodium 147.1mg		5 %
Potassium 222.7mg		6 %
Total Carbohydrate 21.6g		6 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 20.3g
Protein 12.5g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 376

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