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HSN_SwivelBakerAccessManuals
7/19/07
Raspberry White Chocolate
Bread Pudding
Makes 2 large servings
INGREDIENTS
2/3 cup granulated sugar
4 large eggs
1/2 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 teaspoons excellent quality pure vanilla extract
1 1/2 cups heavy whipping cream
2 tablespoons unsalted butter, melted
3 croissants, stale is fine, cut into 2-inch pieces
1/2 cup fresh or frozen raspberries
1 tablespoon white chocolate chips
METHOD
1
In a large bowl, whisk together the sugar, eggs, salt, lemon juice,
vanilla, cream and melted butter until sugar is dissolved.
2
Gently fold in croissant pieces, raspberries and white chocolate.
3
Preheat SwivelBaker™ with Pocket Plates. Lightly coat plates with
nonstick spray.
4
Pour mixture into wells, filling them all the way to the top. Close lid.
Flip and bake for 5 minutes. Serve warm with additional raspberries
and slightly sweetened whipped cream, if desired.
Tip: Substitute a different bread and fruit to suit your own tastes.
Recipe courtesy Marian Getz
5:18 PM
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