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–+ servings
Saffron Orange Bread Pudding
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Saffron Orange Bread Pudding

Cook Time40 minutes
Yield: 4 people
Author: Shayma Saadat

Equipment

  • 10-inch shallow baking dish

Ingredients

  • 6 butter croissants stale, cut ½-inch thick
  • 3 whole eggs
  • 3 egg yolks
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • ⅔ cup white granulated sugar
  • 1 teaspoon grated orange zest
  • ¼ teaspoon sea salt
  • 1 teaspoon saffron threads
  • 1 tablespoon confectioner’s sugar
  • 1 tablespoon pistachios crushed
  • 1 teaspoon dried rose petals crushed

Instructions

  • Pre-heat oven to 350F. Generously butter a 10-inch shallow baking dish.
  • Arrange cut croissants into dish, in two layers.
  • In a large bowl, whisk together eggs, egg yolks, milk, cream, sugar, orange zest and sea salt.
  • Crush saffron in a pestle and mortar, till it resembles powder. Add saffron to the egg mixture, whisk well to combine.
  • Pour this egg mixture over the croissants, and press gently with a spatula, so that the croissants absorb all the liquid.
  • Place in the middle rack of the oven and bake for 40 minutes.
  • When cool, dust with confectioner’s sugar, pistachios and rose petals.