Subj : St. Colette 05
To   : All
From : Dave Drum
Date : Sat Feb 06 2021 12:55:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Colette's Bread Pudding
 Categories: Puddings, Fruits, Breads, Dairy, Nuts
      Yield: 4 Servings
 
      5 c  Large croissants; dried,
           - cubed
      1 tb Butter
      1 c  Nuts toasted
      1 c  Dried Michigan cherries *
           +=SOAKED IN=+
      1 tb Water if too dry
      2 c  Milk
      1 c  Heavy cream
      4 lg Eggs
    2/3 c  Sugar
      1 ts Vanilla or almond extract
    1/4 ts Salt
      1 ts Cinnamon
    1/4 ts Nutmeg
 
  * If cherries are not available fresh blueberries,
  blackberries, or raspberries can be used. Fresh fruit
  should be firm and added at the very end so it is not
  "crushed" by stirring.
  
  Set the oven @ 325ºF/165ºC.
  
  Butter a 1 1/2-2 quart baking dish with the butter.
  
  Cut or tear the croissants into cubes, mix with the
  cherries and nuts and reserve.
  
  Whisk together the milk, cream, eggs, sugar, vanilla or
  almond extract, salt, cinnamon and nutmeg.
  
  Add the croissants, nuts and cherries. Combine with a
  spatula and let soak for about 10 minutes.
  
  Pour into the prepared dish and bake for about 45
  minutes or until the sides are rm and a knife inserted
  in the middle comes out clean.
  
  Let stand for 15-20 minutes and serve!
  
  ADAPTED FROM: "The Yellow Farmhouse Cookbook" by
  Christopher Kimball)
  
  RECIPE FROM: http://katiebrown.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Greenland has 75% of the world's supply of frostbite.
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