Bread pudding

Bread pudding made with croissants, from San Francisco's La Boulange. Recipe (Bob Chamberlin, Los Angeles Times / October 4, 2011)

Dear SOS: Can you please get the bread pudding recipe from La Boulange? By far, it's the best bread pudding I've ever tasted. It is so good! Thank you very much!

Michelle Quach

San Francisco

Dear Michelle: A wonderfully different take on the classic, La Boulange sandwiches a rich, not-too-sweet croissant bread pudding between two crumbly short dough crusts. Dust the puddings with powdered sugar, and serve with whipped cream, chocolate sauce or a selection of fresh fruit. Enjoy!

Total time: 1½ hours, plus cooling and chilling times

Servings: 6

Note: Adapted from La Boulange in San Francisco. This recipe calls for 4-inch-wide ramekins.

Short dough

2 1/4 ounces (¼ stick plus ½ tablespoon) butter, at room temperature

1/2 cup plus 1½ tablespoons powdered sugar, sifted

1/4 teaspoon salt

1 egg

1 1/4 cup plus 2 tablespoons (5.8 ounces) flour

1. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream the butter, sugar and salt over low speed until combined and fluffy, about 3 minutes. With the mixer running, add the egg, beating until fully incorporated. Gradually add the flour and continue to mix until it forms a sandy texture. Form the dough into a disk and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes.

Custard base

3 ounces (¼ cup plus 2 tablespoons) sugar

3 eggs

1/2 cup plus 2 tablespoons heavy cream

1 cup milk