Croissant and apple bread pudding

INGREDIENTS

6 Dumas croissants

3 apples

3 eggs, lightly beaten

1 cup milk

1 cup 35% cream

½ cup raisins

2 tablespoons pecans

1 teaspoon vanilla

⅛ teaspoon nutmeg

1 teaspoon cinnamon

¾ cup maple syrup

Peel and cut apples into small cubes.
Place the apples in a large mixing bowl and combine with the milk, cream, maple syrup, raisins, vanilla, cinnamon and nutmeg.
Cut the croissants into cubes and mix with the remaining ingredients.
Place everything in a rectangular baking dish and refrigerate for 1 hour.

Preheat the oven to 375°F.
Sprinkle the pecans on top of the pudding and cook for 35 to 45 minutes, until the top is golden and crisp. Let stand for a few minutes before serving. For an even richer taste, add a scoop of vanilla ice cream to each serving.

Peel and cut apples into small cubes.
Place the apples in a large mixing bowl and combine with the milk, cream, maple syrup, raisins, vanilla, cinnamon and nutmeg.
Cut the croissants into cubes and mix with the remaining ingredients.
Place everything in a rectangular baking dish and refrigerate for 1 hour.

Preheat the oven to 375°F.
Sprinkle the pecans on top of the pudding and cook for 35 to 45 minutes, until the top is golden and crisp. Let stand for a few minutes before serving. For an even richer taste, add a scoop of vanilla ice cream to each serving.

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