Croissant Strawberry Pudding

Name: Croissant Strawberry Pudding
Ingredients: 13 cup strawberry jam; 4 medium plain croissants, halved (stale is OK); 6 egg yolks, large; 3 large eggs; 3 cups half-and-half; 12 cup granulated sugar; 13 cup strawberry ice cream topping; icing sugar, for dusting (confectioner's)

8 ingredients

8 steps

Ingredients

13 cup strawberry jam
4 medium plain croissants, halved (stale is OK)
6 egg yolks, large
3 large eggs
3 cups half-and-half
12 cup granulated sugar
13 cup strawberry ice cream topping
icing sugar, for dusting (confectioner's)

Directions

1

Spread jam onto cut side of each croissant piece.
2

Cut each half into 3 pieces& place, jam side up, into a greased 9 x 13 ovenproof casserole dish.
3

Beat next 5 ingredients in a large bowl until well combined; pour over croissants.
4

Place casserole dish into a large roasting pan& let stand for 15 minutes.
5

Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the casserole dish.
6

Bake in a preheated 325F oven for about 1 hour or until set.
7

Remove from roasting pan& let stand for about 15 minutes to cool slightly.
8

Dust with icing sugar just before serving.