Bread pudding is a favorite around here, so we decided to make an extra-rich version using croissants instead of bread. Paired with Armagnac-soaked prunes and a rich custard, this is a simple, elegant dessert.
What to buy: Armagnac is a brandy from the Bordeaux region of France; it can be found at high-end liquor stores. If you can’t find it, substitute Cognac or a drinkable brandy.
We found that fresher croissants made for a silkier pudding, but this recipe is also a great way to use up stale ones.
by Amy Schulman | “Living Lively,” by Haile Thomas, is part plant-based cookbook, part empowerment manifesto. The 19...