CROISSANT BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
- Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
CROISSANT BREAD PUDDING
This bread pudding recipe is unique because it uses buttery croissant rolls instead of the traditional day-old French bread. The mix of chocolate and toffee is amazing with the rich custard sauce added just before serving!
Provided by SweetPea
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h45m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- Place pecans on a baking sheet.
- Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).
- Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.
- Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.
- Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.
- While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.
- Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.
- Remove bread pudding from oven and serve warm with custard sauce.
Nutrition Facts : Calories 677.7 calories, Carbohydrate 87.3 g, Cholesterol 107.4 mg, Fat 33.2 g, Fiber 2.3 g, Protein 9.5 g, SaturatedFat 15.9 g, Sodium 530.8 mg, Sugar 58.5 g
CROISSANT BREAD AND BUTTER PUDDING
Provided by Kevin Dundon
Categories Brunch Dessert Bake St. Patrick's Day Casserole/Gratin Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Generously butter an ovenproof dish that measures about 20 x 30cm (8 x 12 inches).
- Arrange a single layer of croissant chunks, slightly overlapping, in the bottom of the dish. Scatter over some of the raisins, place another layer of croissant chunks on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.
- To make the custard, heat the cream and milk in a saucepan until the mixture comes almost to the boil. Remove from the heat. Meanwhile, whisk together the eggs, ground cinnamon and sugar in a large heatproof bowl set over a saucepan of simmering water until the mixture is thickened and the whisk or beaters leave a trail when lifted. Remove from the heat and beat in the cream mixture until well combined.
- Pour two-thirds of the custard over the croissants and leave to stand for about 30 minutes or until they have soaked up all the liquid. Preheat the oven to 180°C/350°F/gas mark 4.
- Pour the remaining custard over the soaked croissants and press down firmly with a fish slice or spatula so that the custard reaches halfway up the croissants. Place the dish in a roasting pan and pour in enough water to come a third of the way up the side of the dish. Bake for 30-35 minutes until the custard is just set and the top is golden brown. Serve immediately.
CRANBERRY CROISSANT BREAD PUDDING
Make and share this Cranberry Croissant Bread Pudding recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, mix eggs, milk, cream, sugar, orange rind and vanilla; set aside.
- Cut croissants into 1 1/4 inch cubes; evenly scatter half in greased 13 x 9 inch glass baking dish. Spoon cranberry sauce evenly over top; scatter with remaining cubes. Gently pour milk mixture over top; let stand for 15 minutes, pressing occasionally. (Make ahead: Cover and refrigerate for up to 12 hours.).
- Bake in 350°F oven for 50 minutes or until puffy and knife inserted in centre comes out clean. Makes 8 to 10 servings.
- Canadian Living Holiday Best.
Nutrition Facts : Calories 599.5, Fat 35, SaturatedFat 20, Cholesterol 267.1, Sodium 486.7, Carbohydrate 60.3, Fiber 1.7, Sugar 37.9, Protein 12.2
COCONUT CROISSANT BREAD PUDDING
My new favorite desserts are bread puddings made with croissants. Not low fat but rich and satisfying. As with any bread pudding, the mixture can sit up to 24 hours before baking.
Provided by KelBel
Categories Quick Breads
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F.
- Cut croissant into 1-inch cubes and spread along the bottom of a greased 9 inch square baking pan.
- Mix eggs, light cream, coconut milk, sugar and water until well combined.
- Pour custard mixture over bread cubes. Let sit for 15 minutes to 24 hours.
- Top with shredded coconut and macadamia nuts. Bake for 60 to 75 minutes.
Nutrition Facts : Calories 632.3, Fat 44, SaturatedFat 25.4, Cholesterol 170.3, Sodium 503.7, Carbohydrate 51.8, Fiber 4.7, Sugar 27.4, Protein 11.6
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