I have been testing recipes for my Easter Day brunch all week. I will be cooking for about 45 family members, which are my harshest critics. There are a few people with aspirations of writing a cook book in the family, me being one of them. Needless to say, we are all a bit competitive, even though I know that I am the best cook of them all 😛
So this is why I am testing recipes now. Each dish has to be perfectly balanced and executed. A lot of pressure right?!?! I think my real challenge will be with the lamb. I have to make it better than my uncle’s perfectly grilled lamb last year!
Anyway, this Croissant Bread Pudding certainly made the cut. It is sweet from the vanilla bean, buttery from the croissants, and creamy from the creme anglaise. I prefer a dense bread pudding rather than a mushy one. These cut perfectly into dense little squares. Serve with fresh berries and whipped cream for a stunning addition to your brunch or dessert table.