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eatingjoy | Dec 5, 201412:04 PM     69

I checked the Chowhound search engine and most of the bread pudding discussions appear fairly dated. Bread pudding didn't come close to making it as December's Dish of the Month (love that deviled eggs is going strong!) so I thought I'd try starting a new thread about bread pudding.

The version I make most begins with day old croissants from a few different local bakeries that make super rich, buttery plain ones and slash the price down to a $3.00 for a bag 6 on markdown. I tear the croissants into medium pieces and soak the pieces in a vanilla bean-egg custard bath for an hour. I line the baking dish with the same custard, lay the soaked bread on top, sprinkle ground cinnamon, dark brown sugar and one small flight bottle of brandy over the top. Foil for 15 mins. and w/out foil until bread is tender and golden. While the bread pudding is baking, I make a stove top vanilla sauce for serving alongside.

So, how do you make bread pudding? What bread do you use? What custard do you enjoy? Do you ever add fruit? Serve hot, cold or room temp? Any tips? New recipes? It's all good, so pls. share!

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