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Reviewed Caramel Croissant Pudding

Dec 2, 2012 in Food Network Community Toolbox on

I use the following measurement, 1 large croissant = 2 small croissants (the store bought ones are stale enough). For Thanksgiving, I multiplied this recipe by 5 and used 20 small croissants and baked this in a large glass casserole dish. With eggs, don't use the entire egg, it makes the pudding watery. Instead, use 1/3 of the eggs WITH the whites"

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