Croissant Bread Pudding

1. Pre-heat oven to Steam Combi or Steam Assist, 325 degrees F, high steam. Melt the butter and brush the inside of the baker or individual ramekins.
2. Whisk the eggs, yolks, and sugar together, and then whisk in the cream and flavorings. Pour this mixture over the diced croissants in a large bowl. Allow to sit at room temperature for 15-20 min for the croissant to absorb the liaison.
3. Scoop mix into the baker(s) and bake for approx. 45-55 minutes or until set. Allow to cool and refrigerate overnight before portioning.
4. Portions can be reheated in an oven on Steam Assist at 325 degrees F, low steam for approx. 10 minutes before serving.

Serve topped with Plums Jubilee and Vanilla Crème Anglaise, recipes follow

1. Make plums: Heat butter, bay leaf, and sugar in a sauté pan over medium-high heat until butter melts and sugar begins to caramelize, 1 to 2 minutes. Add plums, cinnamon, salt, nutmeg, and cook for 1 to 2 minutes to lightly sauté the fruit.
2. Remove pan from heat. Add the brandy and return the pan to the heat tipping the pan away from you carefully until the vapors from the brandy ignite. If using induction or an electric cooktop it can be lit with a long match. ****(If using an induction cooktop, flambe is not necessary but if desired the vapor from the alcohol can be lit carefully using a long fireplace match or lighter.)
3. Cook until flames stop, about 1 minute. Add orange juice and reduce briefly. Serve while still hot.

1. Preheat SKS sous vide well to 180 degrees F. ***(if using SKS Wall Oven: Preheat to 180 degrees F Steam Sous Vide, but adjust cook time to 1 hour 15 minutes)
2. In a large mixing bowl, whisk the sugar into the egg yolks until well combined. Slowly whisk in the milk, cream, and vanilla.
3. Using a ladle or small pitcher, transfer the mixture to the sous vide pouch and seal. Lower the pouch into the preheated sous vide bath and cook for approx. 45 minutes. Remove from the sous vide bath and allow to rest at room temperature for 10 minutes.
4. Refrigerate in the pouch for a minimum of 4 hours up to overnight. Open the pouch and pour the finished sauce into a serving bowl, pitcher, or glass jar. Serve chilled.