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Saffron orange bread pudding
Ingredients
- 6 butter croissants, stale, cut 1 centimeter thick
- 3 whole eggs
- 3 egg yolks
- 1 cup whole milk
- 1 cup heavy whipping cream
- 2/3 cup white granulated sugar
- 1 teaspoon grated orange zest
- 1/4 teaspoon sea salt
- 1 teaspoon saffron threads
- 1 tablespoon confectioner’s sugar
- 1 tablespoon pistachios, crushed
- 1 teaspoon dried rose petals, crushed
Directions
- Pre-heat oven to 350F. Generously butter a 25 centimeter 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* until it resembles powder. Add saffron to custard, whisk well to combine. Pour custard 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.
*If you don’t have a pestle and mortar, place saffron in a teacup and crush the strands with the back of a spoon.
