CANDY CHEESECAKE & CROSSIANT PUDDING

Crossiant Bread Pudding with Pecan Toffee Sauce

4 large croissants or 6 small ones
1 pint heavy cream
4 egg yolks
½ cup of sugar
1 teaspoon nutmeg
1 cup raisins
Preheat oven to 350F.
1.Tear croissants into pieces and place int o baking dish. Sprinkle bread with the raisins.
2.Mix the egg yolks, sugar and nutmeg together in a bowl. Then stir in the heavy cream.
3.Pour the custard over the bread. Press down the bread pieces until the bread is soaked with the custard. You will most likely have extra custard depending on how stale your crossiants are. Don’t feel like you have to use all the custard.
4.Place pan into another pan that will hold a water bath. Bake the bread pudding for 45 minutes until golden on top. Cool 10 minutes and serve warm.

Pecan Toffee Sauce
3/4 cup packed brown sugar
1/3 cup unsalted butter
1/3 cup whipping cream
1 TBSP Amaretto
1/2 cup chopped pecans, toasted
1.Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
2. Add cream and Amaretto and bring to a simmer. Simmer for about 5 minutes and then add pecans.

Candy Cane Cheesecake

Ingredients:
Crust
2 cups oreo cookie crumbs
1/2 cup crushed candy canes
1/4 cup sugar
1/4 cup butter, melted
Cheesecake
1 1/2 lb. cream cheese
1 1/2 tbsp. peppermint schnapps
1/2 tbsp. orange juice
1/2 tbsp. vanilla extract
1/2 cup heavy cream
1 cup sugar
4 eggs
2 tbsp. sour cream
1/4 cup half and half
1 cup crushed candy canes
Instructions:
Crust
Combine all ingredients and mix well.
Butter two 8 inch cake pans.
Divide crumb mixture between the two pans, making 1/2 inch crust.
Cheesecake
Beat cream cheese, schnapps, concentrate, vanilla, cream, and sugar together until light and fluffy.
Add eggs, one at a time, beating after each addition.
Add remaining ingredients and beat well until blended.
Fill both prepared pans with cheesecake batter. Place pans in water bath of boiling water and bake at 325 degrees for 1 1/2 hours.
Cool on rack and chill overnight.