Alabama, Tennessee, Florida, Georgia – lived in all of them. And I’ve bumbled around the south for long enough that I consider myself “well versed” in the hoedown of true southern style cookin’.
I can boast my share too; like my Fried Chicken with Hot Hot Honey and Truffle Cauliflower or Papa’s Black Pepper Biscuits & Gravy. My expertise however, is much more valuable in the tasting arena, if you will.
And I may have just stumbled on something that blindsided me!
I’m what you might call an honorary baker. Generally speaking, I have a meager love for confectionaries (or the chemistry and patience required to make them). My sweet teeth lay dormant (and happily, cavity free) until this whole pregnancy thing rose my sugar filled yearning. Now, I can’t seem to go a day without fritters or donuts or stove top ganache. Hell, even oreos have done the trick*.
But here I am, actually barefoot and pregnant. Standing with my bowling ball belly towards the heavens and I declare..nay! I proclaim – I just made bread puddin’ that took me back to those sweet tea porch sittin’ days.
Holy Moses, if you make this. Bless your heart.
Feeds 4; Takes 50 min
Ingredients for Pomegranate & Raspberry Bread Pudding
- 1/3-1/2 cup pomegranate arils **See note about substitution fruit below
- 1/3 raspberries
- 5 day old/leftover croissants, torn roughly
- 4 eggs
- 1 cup half and half
- 1 tbsp butter
- 1/3 cup white sugar + 1 tbsp
- 1 splash vanilla extract
- 1 tsp salt
Method
Grease your baking dish with the tbsp of butter (I used 8×8 pan).
Preheat oven to 400F.
Put 3 of the torn croissants directly into the baking dish along with some of the raspberries and pomegranate arils. Top this layer with the tbsp of white sugar.
Layer the rest of the torn croissants on top.
In a separate bowl combine the eggs, 1/2 and 1/2, sugar, salt, vanilla and mix well.
Pour this mixture over the croissants and push down gently to submerge everything. Once it’s all coated, allow it to soak for 5-10min (if your patience allows).
Top with the rest of the pomegranate and raspberries.
Place in the oven (uncovered) for 10 min. Turn heat down to 375F and cook for another 20-25 min. The bread pudding should resemble a custard, and a knife should come out clean when pierced.
Allow this to cool for at least 5 min. Serve with whipped cream:)***
I hope you enjoyed this recipe puddin’ pie. Can I entice you with some more breakfast specialties? Like Guava and Cheese Pastelitos served up with some of Mummy’s ‘Mummosas’! Or you may want to try a more savory delight like this Killer Corned Beef Hash with Poached Eggs and Oregano Hollandaise. Maybe you’d like a French inspired Breakfast Salad with Feta and Runny Eggs.
*Allow me to vent for a moment about oreos. I have always been a double stuf oreo connoisseur. And it has come to my attention that shrinkflation has even entered the cookie community. What was once ample amounts of ‘stuf’ is now reduced to a one-ply version of its former self. I for one, am not ok with this, nabisco.
** PS. Pomegranates not in season? Try making this with cinnamon apples instead (also delish) – Just use one large, peeled Honeycrisp apple cut into bite size pieces in place of the other fruit and add 1 1/2 tsp of cinnamon to the egg mixture. Or say, it’s July and you’re craving this sweet, baked delight – but pomegranates are far from peak season. Fear not. This puddin’ is so forgiving. Use what you like. Substitute strawberries or blackberries. Try nectarines or currants or heck…add ham! You really can’t go wrong.
***If you are looking for a topper offer that is not whipped cream try this: blend together 3/4 cup of cream cheese, 3 tbsp whole milk, a drop of vanilla, and 3 tbsp of white sugar. Drizzle atop your masterpiece. Here’s a visual, just in case:
Don’t mind the strawberry thief.
