Croissant Pudding with Bacon and Spinach
Recipe tags: chicken base, moderate difficulty, breakfast, chicken, roast
|8||croissants cut in half lengthwise|
|3||large eggs beaten|
|5||large egg yolks, beaten|
|1 Tbsp||The Original “Louisiana” Brand Hot Sauce™|
|2 Tbsp||Better Than Bouillon® Roasted Chicken Base|
|2 cups||heavy cream|
|1 tsp||black pepper|
|2 cups||baby spinach|
|8 slices||thick-cut bacon, cooked and chopped|
Preheat the oven to 350°F. Grease a 13-inch x 9-inch baking dish, set aside.
Add the eggs, eggs yolks, Hot Sauce, Roasted Chicken Base, heavy cream, milk and black pepper to a large bowl. Whisk to combine.
Add half of the croissant slices to the bottom of the greased pan. Layer the spinach leaves over the sliced croissants and sprinkle with the cooked bacon. Add the remaining sliced croissants to the pan in a single layer. Pour the egg mixture over the croissants.
Fill a large roasting pan halfway with water; the 13-inch x 9-inch pan needs to fit comfortably into the pan. Place the roasting pan into the oven.
Place the 13-inch x 9-inch pan into the roasting pan and bake for 45 - 50 minutes or until the egg mixture has set. Carefully remove the pans from the oven. Remove the 13-inch x 9-inch pan from the water bath and let rest for 5 - 10 minutes before serving.