Apple and Croissant Bread Pudding
3 cups milk, warmed
6 egg yolks
1/2 cup sugar
6 large croissants, torn into small pieces
2 granny smith apples, peeled, cored and diced
1/3 cup golden raisins
1/2 tsp. cinnamon
Preheat the oven to 350 degrees. Lightly butter an 8 x 8 baking dish.
To make custard, whisk together the warmed milk, egg yolks, cinnamon and 1/2 cup sugar in a medium bowl until sugar has dissolved. Place torn croissants in another bowl and toss with two cups of the custard, let stand until the croissants have absorbed most of the liquid. Add the apples, raisins and stir until blended. Spread in baking dish and top with the remaining custard. Bake for 1 hour or until center is set. Dust with confectioners’ sugar and serve.