Croissant Bread Pudding With Pot
Delicious bread pudding infused with cannabis sugar!
Prep Time10 minutes mins
Cook Time1 hour hr 30 minutes mins
Course: Dessert
Keyword: cannabissugar, pudding
Servings: 4 people
Author: Steph Van De Ven
Cost: 25 +/-
10 x 15 baking dish
Mixing Bowls
Measuring spoons
Measuring cups
- 3 large whole eggs
- 8 large egg yolks
- 5 cups half and half cream
- 1 1/2 cups cannabis sugar
- 6 croissants stale
- 1 1/2 tsp vanilla extract pure
- 1 cup raisins optional
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, cannabis sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.Note: if you don't like raisins, just skip! Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.