The croissant’s are butteryand flaky and you can taste the difference in the finished product. This is my first time using croissantsand I must say that I like this version better than using day old bread
My Journey from Latin Roots to a Manhattan Kitchen.
Stir in the croissantsandraisins, then spoon the mixture into the baking dish. A handful of raisins in the pudding plump up nicely as it bakes, and a sprinkling of almonds on top adds a nice crunch to contrast with all the soft, creamy textures