3. Next, make the custard. In a saucepan, gently heat the milk and cream with the lavender and vanilla over low heat until almost boiling. Remove from heat and let steep for five minutes. 4.

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Simmer, stirring occasionally, 15 to 20 minutes. Remove pan from heat. Remove vanilla bean and keep sauce warm until needed. Stir in vanilla extract, if using, just before serving.

Celebrate Friday's National Frozen Custard Day with deals on shakes and custard from metro Detroit businesses.

1 vanilla bean, or 1 tablespoon vanilla extract Preheat your oven to 350 degrees. Use a serrated knife to cut the croissants into one-inch cubes. Place them on a sheet pan and into the oven.

At that point, remove the bread pudding from the oven and allow it rest for 10 minutes. Before serving, rehydrate raisins by placing them in a pot with water or brandy and heating until plump.