Bread Pudding: 6 med. Granny Smith Apples; peeled, cored, cut into slices
6 oz. Lemon Juice
70 oz. Vie de France Assorted Croissants (Butter, Sweet Filled, Cinnamon Swirls, etc.); baked
18 oz. Sugar
1 oz. Cinnamon
.5 oz. Nutmeg
10 oz. Walnuts; chopped
.5 oz. Black Walnut Extract
2 oz. Vanilla Extract
12-14 Whole Eggs or 32 oz. Liquid Whole Egg
22-32 oz. Whole Milk
16 oz. Brown Sugar
8 oz. Light Corn Syrup
8 oz. Heavy Cream
4 oz. Butter
1 tsp. Cinnamon
Place cut pieces of apple in a medium bowl. Pour in lemon juice, set aside.
Cut all croissants into 1" pieces and place in a large bowl.
Add apple mixture, sugar, cinnamon, nutmeg, and half of the chopped walnuts, to the croissants. Mix thoroughly.
In another bowl, combine black walnut extract, vanilla extract, eggs (scrambled) and milk.
Gently fold egg mixture into the croissants. Batter should be runny. If batter is still thick, add 2 more eggs and couple ounces of milk.
Pour batter into a greased half-size hotel pan or lasagna pan; batter should fill pan.
Sprinkle the remainder of the walnuts on top. Cover with foil.
Place pan in a 1" deep hot water bath in oven.
Bake: - Convection Oven (preheated)- 350°F for 30 minutes; take out of water bath and remove foil, place on oven rack and bake an additional 15-30 minutes. - Conventional Oven (preheated)- 400° for 1-1 1/2 hours.Bake in water bath the entire bake time. Remove foil after 45 minutes of bake time.
Doneness: Knife should come out clean when placed in the center. Cool before cutting.
Place all ingredients for cinnamon sauce in a medium saucepan. Cook over medium heat, stirring frequently until boiling and the brown sugar has dissolved, approximately 5-8 minutes.
Remove from heat.
Serve warm over bread pudding. Enjoy!