Cost: $20 and under
Prep Time: 2 days
Cook Time: 25-35 min.
While I do love my own bread pudding I just could not let myself rate it as high as my Aggie's. My heart just tells me hers is and will always be better than my own. Hers is light and delicate where mine is a little more bold and heavy. Mine has a little more French sensibility to it where hers is more British.
Either way you can't go wrong if you love bread pudding but make my Aggie's first and then make mine! Enjoy!
6 croissants (about 6 cups torn into bite size pieces)
2 tbsp unsweetened organic coconut (grated)
2 tsp pure vanilla extract
1 13 oz can evaporated milk
2 cups half and half
2 tbsp milk
1 cup sugar
1/4 cup brown sugar
1/3 cup butter (melted)
1/4 cup golden raisins
2 tbsp aged dark rum
In a small bowl spread out raisins and the pour the rum over them. Cover and let refrigerate for 48 hours.)
Remove raisins from refrigerator and strain.
In a large mixing bowl gently fold together croissants, coconut, milk half and half and evaporated milk, let soak for 20-30 minutes.
Preheat oven to 425 degrees.
(While the mixture is soaking,) in a medium mixing bowl beat eggs until fluffy, slowly pour in sugar beating until slightly thickened. Beat in vanilla and and melted butter until mixed well. Stir this mixture into the bread mixture and fold until even. Stir well and then fold in raisins. Let this whole mixture set for 3-5 minutes.
Pour mixture into a 9x9 backing dish and bake on the middle rack for 25-35 minutes or until the top is golden brown and the center is solid (check ever 5 minutes after 25 minutes so as not to burn top.)
Remove from oven and let stand 5-7 minutes before serving hot! Enjoy with whip cream or a whiskey walnut sauce over the top.