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CROISSANT QUESO DE BOLA PUDDING

Ingredients:

grated MAGNOLIA QUESO DE BOLA
Croissant bread, sliced into 4

Custard Sauce

8 pc MAGNOLIA BROWN EGGS, use egg yolks only
1 L heavy cream
1/2 cup sugar
1 tsp vanilla extract

Toffee Sauce

1-1/2 cups brown sugar
1 cup heavy cream
1/4 cup soda, cola flavor
1-1/3 cups MAGNOLIA GOLD BUTTER SALTED
1 tbsp vanilla extract

Procedure:

  1. Preheat oven to 350°F.
  2. Prepare toffee sauce by caramelizing the brown sugar over low heat. Add in heavy cream and whisk well to avoid lumps of sugar from forming. Turn heat to high. Add the soda then butter. Mix well until slightly thick.Turn off fire then add in vanilla. Mix well and set aside.
  3. Place croissant slices in a large oven proof baking dish. Add the toffee sauce and cheese. Bake for 30 minutes.
  4. In a separate bowl, combine egg yolks, heavy cream, sugar, and vanilla. Pour custard mixture onto croissant mixture.
  5. Reduce oven temperature to 300°F and bake in a water bath for another 45 minutes. Serve while hot or place in a refrigerator to cool and serve chilled.
Makes 8-10 servings.
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