Ingredients
- 6 cups day-old bread (croissant or danish preferred)
- 1 cup heavy cream
- ¾ cup sour cream
- 4 large egg yolks
- ¼ cup whole milk
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 teaspoons grated lemon zest
- 2 teaspoons grated orange zest
- 1½ teaspoons ground cinnamon
Make it step by step
- 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.
- Cut the pastries or bread into 1-inch cubes and set aside..
- 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.
- When you're ready to bake the pudding, set a rack in the middle level of the oven and preheat to 325°F.
- 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.
- Bake the pudding until it is set and firm and the custard is no longer liquid, about 1 hour.
- 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.
- Serve wedges of the pudding, warm or at room temperature with ice cream or whipped cream.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.