Croissant Bread Pudding with Fig Compote and Tart Cherry Glaze

Croissant Bread Pudding with Fig Compote and Tart Cherry Glaze

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

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