Sucre Sweet Boutique Bread Pudding

Prep Time:

Cook time:

Serves: About 8 generous servings.  Makes one 9-inch round pan.

Description
Sucre's version stands head and shoulders above the rest because it's made from diced croissants and Danish pastries left over from the day before for a subtle interplay of textures and flavors that can differ with each bite.

At Sucre, they serve the bread pudding with a generous scoop of ice cream sprinkled with chopped pecans, just in case it wasn't rich enough already.

Ingredients

 * 6 cups day-old bread (croissant or Danish preferred)


 * 1 cup heavy cream


 * 3/4 cup sour cream


 * 4 large egg yolks


 * 1/4 cup whole milk


 * 1 cup sugar


 * 2 teaspoons vanilla extract


 * 2 teaspoons grated lemon zest


 * 2 teaspoons grated orange zest


 * 1 1/2 teaspoons ground cinnamon

Directions

 * 1) A 9-inch round pan, 2 inches deep, buttered and lined with a disk of parchment paper, cut to fit, and set in another larger pan such as a small roasting pan


 * 1) Cut the pastries or bread into 1-inch cubes and set aside.


 * 1) Whisk together the remaining ingredients in a large bowl and fold in the cubed bread. Cover the bowl and refrigerate the mixture for at least 2 hours or as long as overnight


 * 1) When you're ready to bake the pudding, set a rack in the middle level of the oven and preheat to 325 degrees.


 * 1) Fill the 9-inch pan with the mixture and add warm water to the larger pan to come about an inch up the side of the smaller pan.


 * 1) Bake the pudding until it is set and firm and the custard is no longer liquid, about 1 hour.


 * 1)  Lift the pudding pan from the water and set it on a rack to cool. Then invert the cooled pudding to a platter and remove the pan and paper.


 * 1)  Serve wedges of the pudding, warm or at room temperature with ice cream or whipped cream.