Executive Chef Jamie Zelco, Bistro Lancaster, Lancaster Hotel, Houston. Croissant Bread Pudding: 8 extra-large eggs 8 yolks from extra-large eggs 3 cups heavy cream 2 cups condensed milk 1 1⁄2 cups sugar 1⁄2 tsp. pure vanilla extract 1 Tbsp. good cinnamon 1 tsp. ground nutmeg 12 croissants, fresh or stale, hand-torn Tart Cherry Glaze: 1 cup dried cherries 3 Tbsp. brandy 1⁄2 cup water ¼ cup granulated ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.