A Special Recipe for New Year 2008
What better way can you give an extra special fervor to your New Year party than by coming up with a really amazing recipe for your New Year guests? Party – whether on Christmas or on New Year, is all about food, drink, music and hanging out with your loved ones. But it's obviously an extra fun to have a special recipe in a New Year party. If you are planning for inviting a huge number of guests, it's not possible for you to prepare the whole stuff for them alone. All you can do is to take this recipe and give it to your caterer that is in charge of managing the party. Try out these pretty little delights to celebrate the beginning of a New Year with all tunes and fragrance afresh.
Croissant Bread Pudding is a recipe that can give a perfect blast to kick start your New Year part. This amazing recipe will take you not more than 2hrs and 30 minutes to prepare. Here's how it is made:
Ingredients:
Extra-large eggs -- 3
Extra-large egg yolks -- 8
Half-and-half – 5 cups
Sugar -- 1 1/2 cups
Pure vanilla extract -- 1 1/2 teaspoons
Raisins – 1 Cup
Plain horizontally sliced croissants (preferably stale) -- 6
"Half and Half" actually refers to various beverages that are prepared by an equal-parts mixture of two different substances, including the alcoholic beverages, soft drinks and dairy products.
How To Make:
Step 1: Start off with pre-heating the oven to 350 degrees F.
Step 2: Make the custard mixture by whisking together the egg yolks, whole eggs, half-and-half, vanilla and sugar in a medium sized bowl.
Step 3: Take a 10 by 15 by 2 1/2-inch oval baking dish and distribute the bottoms of the horizontally sliced croissants.
Step 4: Add the resins and then top the horizontally sliced croissants. Make sure that the resins are between the layers of croissants so that they shouldn't get burnt while baking.
Step 5: Pour the custard mixture over the croissants. Allow it to soak for 10 minutes. Gently pressing down the stuff, so that the mixture gets soaked in the croissant well and uniformly.
Step 6: Place the pan in a comparatively larger one that should be filled with at least 1-inch of hot water.
Step 7: Cover properly the larger pan with aluminum foil. Tent the foil well so that it does not touch the pudding inside. Make some pin holes in the foil to allow steam to escape.
Step 8: Bake the stuff for 45 minutes.
Step 9: Uncover the pan and bake it again for another 45 more minutes. Bake it like this until the pudding gets puffed up and the custard is set properly.
Step 10: Remove it from the oven once it is prepared and let it cool down to room temperature to be served.
Once it is served it's guaranteed that you are going to get another round of order for this really cool sweet dish. This is a great way to welcome 2008.
Croissant Bread Pudding is a recipe that can give a perfect blast to kick start your New Year part. This amazing recipe will take you not more than 2hrs and 30 minutes to prepare. Here's how it is made:
Ingredients:
Extra-large eggs -- 3
Extra-large egg yolks -- 8
Half-and-half – 5 cups
Sugar -- 1 1/2 cups
Pure vanilla extract -- 1 1/2 teaspoons
Raisins – 1 Cup
Plain horizontally sliced croissants (preferably stale) -- 6
"Half and Half" actually refers to various beverages that are prepared by an equal-parts mixture of two different substances, including the alcoholic beverages, soft drinks and dairy products.
How To Make:
Step 1: Start off with pre-heating the oven to 350 degrees F.
Step 2: Make the custard mixture by whisking together the egg yolks, whole eggs, half-and-half, vanilla and sugar in a medium sized bowl.
Step 3: Take a 10 by 15 by 2 1/2-inch oval baking dish and distribute the bottoms of the horizontally sliced croissants.
Step 4: Add the resins and then top the horizontally sliced croissants. Make sure that the resins are between the layers of croissants so that they shouldn't get burnt while baking.
Step 5: Pour the custard mixture over the croissants. Allow it to soak for 10 minutes. Gently pressing down the stuff, so that the mixture gets soaked in the croissant well and uniformly.
Step 6: Place the pan in a comparatively larger one that should be filled with at least 1-inch of hot water.
Step 7: Cover properly the larger pan with aluminum foil. Tent the foil well so that it does not touch the pudding inside. Make some pin holes in the foil to allow steam to escape.
Step 8: Bake the stuff for 45 minutes.
Step 9: Uncover the pan and bake it again for another 45 more minutes. Bake it like this until the pudding gets puffed up and the custard is set properly.
Step 10: Remove it from the oven once it is prepared and let it cool down to room temperature to be served.
Once it is served it's guaranteed that you are going to get another round of order for this really cool sweet dish. This is a great way to welcome 2008.
Comments
seems interesting, as soon as I have a minute will try it.