Rick Rodgers

Croissant and Apple Pudding

Kipferlkoch

Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague
Kaffeehaus

By Rick Rodgers

Published 2002

  • About

To Viennese tastes, buttery Kipferl would be a much better starting point for a bread pudding than plain bread. So when a café has stale crescent rolls, it’s natural to turn them into a refined bread pudding with a few simple additions. You certainly don’t need homemade croissants for this; the supermarket variety will do.

Ingredients

  • 3 cups milk, heated
  • 6 egg yolks
  • ½ cup plus 1

Method

  1. Position a rack in the center of the oven and heat to 350°F. Lightly butter an 8-inch square glass baking dish.
  2. Make a custard by whisking the milk, yolks, and <