Prune Bread Pudding Recipe
Ingredients
| Croissants | 2 | |
| Prunes | 1/4 Cup (16 tbs), pitted | |
| Eggs | 2 | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Sugar | 4 Teaspoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon |
Directions
1. Preheat oven to 325°F. Grease two 10-ounce custard cups. Cut croissants into 3/4-inch pieces (about 2 cups). Chop prunes. Set aside.
2. In medium-sized bowl, with wire whisk or fork, beat eggs and remaining ingredients until blended. Stir in croissants and prunes. Pour mixture evenly into prepared custard cups.
3. Set custard cups in 12" by 9" baking pan. Fill baking pan with enough hot water to come halfway up sides of custard cups. Bake 40 to 50 minutes until knife inserted in center of custard comes out clean.
2. In medium-sized bowl, with wire whisk or fork, beat eggs and remaining ingredients until blended. Stir in croissants and prunes. Pour mixture evenly into prepared custard cups.
3. Set custard cups in 12" by 9" baking pan. Fill baking pan with enough hot water to come halfway up sides of custard cups. Bake 40 to 50 minutes until knife inserted in center of custard comes out clean.
Chef
