BAKING PAN WITH A TWIST RECIPES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan.
• Combine the sugar and cinnamon together in a large sealable plastic bag; add the biscuit dough in batches of 6 to 8 pieces and shake to coat. Alternate layers of the chopped apple and the coated dough pieces in the prepared pan.
• Melt the margarine in a small saucepan over medium heat; stir the brown sugar into the melted margarine. Bring to a boil; cook at a boil for 1 minute, remove from heat, and pour over the apple and biscuit layers.
• Bake in the preheated oven until cooked through, about 35 minutes. Allow the bread to cool in the pan for 10 minutes before turning out onto a plate to serve.

Steps:

• Preheat oven to 275°F Lightly grease a 13x9in. deep baking dish.
• Soak the raisins in the sherry while you prepare everything else, covered, stirring occasionally.
• Stir the milk, cream, sugar & vanilla in a large, heavy saucepan over medium heat until the sugar dissolves and the mixture is warm, about 10 minutes.
• Remove from the heat and allow to cool slightly.
• Whisk the whole eggs & egg yolks together in a large bowl. Very slowly, whisk in the warm milk mixture.
• Place the croissant pieces in the baking dish. Pour the custard over the croissant pieces, and sprinkle with raisins (strained out of their sherry) and a few dashes of cinnamon.
• Press gently to submerge the croissants & raisins. Let stand for 20 minutes.
• Place the baking dish in a large roasting pan. Fill the roasting pan halfway up the baking dish with boiled water. Place the roasting pan with the baking dish inside, in the oven.
• Bake until pudding is firm, 1 hour 20 minutes. Check by gently inseting a sharp knife - it should feel solid and come out clean.
• Serve warm right away, or cold the next day.