BREAD PUDDING

By: Northridge Elementary school cook book

Bread pudding:
6 LG. Croissants
8 Lg. eggs
1 Cup sugar
3 Cup Heavy cream
2 tsp. vanilla paste

Sauce:
1 cube butter
1 Cup Sugar
1/2 Cup heavy cream
1 tsp. vanilla
fresh raspberries, for garnish

Bread pudding: Butter a 9x13 dish. Slice the croissants in half lengthwise. Layer half of croissants, crust-side down, in bottom of pan, then layer the other half, crust-side up, on top. In a bowl, whisk the eggs and sugar; then whisk in the cream and vanilla past. Pour slowly over the croissants and smash down with a spoon. Place the 9x13 pan inside a larger pan for a water bath. Fill the outside pan with water 3/4 full and bake at 350' for 1 1/2 hours, check the pudding after 1 hour and 15 minutes and take out of oven if it is golden brown. Make sure the eggs are all cooked. Dish into bowls and pour a couple of spoonfuls of sauce on top. Sprinkle with fresh raspberries.

Sauce; Melt butter in small saucepan and add other ingredients. Stir on medium-low heat until sugar is dissolved. Do not boil.

Note: Vanilla paste is sold at Williams & Sonoma

This is realy good. It is a little diffrent than my recipe and Grandma Winnies bread pudding.