For the pudding: 10 small dinner rolls 4 croissants 3 cream cheese danishes 4 egg yolks 1 1/2 c. sugar 1 vanilla bean cut in half lengthwise 2 1/2 c. heavy cream 1/2 c. brandy 1/4 c. rum 2 Tbsp. softened butter
Brandy Sauce: 2 c. Heavy Cream 2 c. Sugar 3 Tbsp. brandy
In a bowl, whisk egg yolks and sugar. Add vanilla bean to a non-reactive saucepan and let it simmer in the cream. Make sure cream temperature does not reach above 180 degrees F. Slowly poor the cream into the egg yolk mixture, whisking vigorously. Remove vanilla bean before adding the brandy and rum to the cream-egg mixture. Cut bread and danishes into 2" cubes. Pour custard mixture over breads, cover dish and let soak in the refrigerator 2 hours before baking.
Place in mixture in buttered 3x5 mini loaf pans. Preheat over to 350 degrees F. Bake for 15 minutes or until golden brown on top.
For the Sauce: Heat the cream and sugar in saucepan until liquid is thick enough to coat the back of your spoon. Take the saucepan off the heat and add the 3 Tbsp. brandy. (Feel free to add more brandy according to taste)
To Serve: Pour a few spoonfuls of the brandy sauce onto dessert plate. Pop out the pudding by flipping over the pan and tapping the bottom. Place pudding crispy side up on the sauced plate. Finish w/ a dollop of whip cream.
You can find this dish from Chef Melissa Holt at: The Cracked Pepper Bistro 398 East Shaw Ave., Ste.102 AT Shaw Ave. & Fresno Street