Prosciutto And Provolone Croissant Bread Pudding Food

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch 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.
• 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.

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 350° and spray a 9x13 baking dish with cooking spray and set aside.
• In a large bowl whisk together the milk, heavy cream, eggs, sugar, vanilla extract, salt, and cinnamon. Add the croissant cubes and mix together until the croissants are fully coated in the cream mixture. Let it sit for 25-30 minutes, stirring about 15 minutes in.
• Once the croissants have soaked pour the mixture into the prepared pan. Bake for 45-50 minutes, until the custard, is set and the croissants are starting to brown. While the bread pudding is baking prepare the vanilla sauce.
• In a medium saucepan combine the butter, sugar, and cream. Whisk constantly over medium heat until the sauce thickens and coats the back of a spoon. Remove from the heat and add the vanilla.
• Allow the bread pudding to sit for at least 20 minutes before serving. Serve with warm vanilla sauce.

BLACK AND WHITE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F. Butter the bottom of a 9-by-5-by-3-inch baking dish with your hands.
• In a large bowl, whisk whole eggs and yolks, cream, and milk with the 1/2 cup brown sugar and vanilla extract.
• Tear up croissants and mix with egg mixture until well combined.
• Spoon half of the egg-croissant mixture into the baking dish, sprinkle with half of the dark and white chocolate chips, top with more egg croissant mixture, and finish with remaining chocolate. Sprinkle with 1 tablespoon brown sugar.
• Place the dish on a rimmed baking sheet and bake in the oven for 15 to 20 minutes, or until firm to the touch.
• Remove from oven. Serve with a dollop of creme fraiche or whipped cream.

CREAMED CORN BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-12-inch casserole dish and set aside.
• Spread the cubed bread on a baking sheet and toast until golden, about 8 minutes. Transfer the bread to the prepared casserole dish.
• Meanwhile, heat the butter in a large skillet over medium heat. Add the celery, leeks and some salt and pepper and cook until softened, 5 to 8 minutes. Stir in the creamed corn and sour cream, then lower the heat to medium low. Stir in the eggs 1 at a time.
• Pour the creamed corn mixture over the bread. Bake until puffed and cooked through, about 30 minutes.

CROISSANT BREAD AND BUTTER PUDDING

Steps:

• Generously butter an ovenproof dish that measures about 20 x 30cm (8 x 12 inches).
• Arrange a single layer of croissant chunks, slightly overlapping, in the bottom of the dish. Scatter over some of the raisins, place another layer of croissant chunks on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.
• To make the custard, heat the cream and milk in a saucepan until the mixture comes almost to the boil. Remove from the heat. Meanwhile, whisk together the eggs, ground cinnamon and sugar in a large heatproof bowl set over a saucepan of simmering water until the mixture is thickened and the whisk or beaters leave a trail when lifted. Remove from the heat and beat in the cream mixture until well combined.
• Pour two-thirds of the custard over the croissants and leave to stand for about 30 minutes or until they have soaked up all the liquid. Preheat the oven to 180°C/350°F/gas mark 4.
• Pour the remaining custard over the soaked croissants and press down firmly with a fish slice or spatula so that the custard reaches halfway up the croissants. Place the dish in a roasting pan and pour in enough water to come a third of the way up the side of the dish. Bake for 30-35 minutes until the custard is just set and the top is golden brown. Serve immediately.

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES

Steps:

• Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
• Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

PROSCIUTTO AND PROVOLONE ON SOURDOUGH BREAD

Steps:

• Combine the olive oil, balsamic vinegar and garlic and brush on the sourdough bread.
• Grill the sourdough bread over a moderate flame until the bread is toasted.
• Arrange some of the proscuitto, cheese and watercress in between two slices of bread and sprinkle with salt and freshly ground black pepper.
• Cut in half on the diagonal.