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Sucre's version stands head and shoulders above the rest because it's made from diced croissants and Danish pastries left over from the day before for a subtle interplay of textures and flavors that can differ with each bite.
At Sucre Sweet Boutique, they serve the bread pudding with a generous scoop of ice cream sprinkled with chopped pecans, just in case it wasn't rich enough already.
- Serves: About 8 generous servings. Makes one 9-inch round pan.
- 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
- 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.