Tear the croissants into small pieces and place them in a 10 inch baking casserole dish. Pour the eggnog over the butter croissants. Make sure the croissants are soaked in the eggnog.
Sprinkle raisins and mix in with the croissants eggnog mixture. Spread the butter at the top of the mixture.
Bake at 350°F for 35-45 minutes, until set. The pudding is ready when the edges start turning brown and pull away from the edges.
Why use Safest Choice™ Eggs in this recipe?
Crack open Safest Choice™ pasteurized eggs with confidence! You’ll never have to worry about Salmonella.
Davidson's Safest Choice™ Eggs are pasteurized
in our all-natural, gentle water bath pasteurization
process to eliminate the risk of Salmonella. Find out more!
The Raw Egg Risk
Safest Choice™ Eggs aren't just good for sunny side
up or poached eggs. Consider all the recipes that feature
raw eggs, like
eggnog,
Caesar salad dressing,
raw cookie dough,
custard
and more. Take homemade ice cream,
for example. Over a four-year period, more than 500 illnesses in the US were traced to
Salmonella bacteria in homemade
ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.
