CROISSANT BREAD PUDDING
One of the best dessert I have ever made! This custardy creation was the perfect finale for a Cajun themed dinner. Eat it while it's hot but be warned - you won't be able to stop!!! Enjoy!
Provided by Nif_H
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a 9x13 baking dish with cooking spray or rub with butter.
- Place croissant cubes in the bottom of pan.
- Sprinkle cubes with pecan pieces.
- In a large mixing bowl, combine milk and heavy cream. Whisk in both sugars, eggs, vanilla and cinnamon. Combine until smooth and well blended. Pour over the top of croissant cubes and pecans. Very gently press down cubes so they are all moist.
- Cover with foil and refrigerate for 1-3 hours.
- Preheat oven to 350°F.
- Uncover and bake for 35-40 minutes. It should be nicely browned and slightly jiggly.
- Let sit for 5-10 minutes as it will be very hot. Top each serving with vanilla ice cream or some type of warm caramel sauce.
NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
- Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
- Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
- Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
- In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
NEW ORLEANS BREAD PUDDING
"For an extra-special treat, try this sweet and buttery bread pudding," suggests Linda Weise of Payette, Idaho. "The cowboys we serve it to say it tastes like home." -Linda Wiese, Payette, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.
Nutrition Facts : Calories 350 calories, Fat 15g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 341mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
CROISSANT PUDDING
Serve this decadent pudding as a sweet brunch dish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Lightly butter a small oval (or other shallow 1 1/2- to 2-quart) baking dish; set aside.
- In a large bowl, whisk together eggs, sugar, milk, and salt until combined. Add croissants; toss to coat. Let sit, turning occasionally, until they have absorbed some of the liquid, about 10 minutes. Pour mixture into prepared baking dish; smooth top with a spatula. Scatter with almonds.
- Bake until pudding has puffed up and a toothpick inserted in center comes out clean, 40 to 50 minutes. Cool at least 10 minutes before serving with whipped cream, if desired.
LOUISIANA BREAD PUDDING
Make and share this Louisiana Bread Pudding recipe from Food.com.
Provided by Terry M.
Categories Dessert
Time 1h20m
Yield 12 Squares, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. In a large mixing bowl whisk together eggs, cream, and milk until well combined. Add in sugar cinnamon vanilla and splash of butter until everything is well blended(you can smell heaven). Now you have to get messy, break up all of the bread into the custard and fold together by hand until all of the bread is soaked(you will have some excess liquid but its ok) and let sit for about 20 minutes. Melt the the 1 stick of butter and pour the melted butter in a 13 x 9 baking dish. Pour the bread pudding into the dish and bake for 50-60 minutes in which i prefer 60 but your oven is different but the sides should form a nice brown crust.
- For the sauce,slightly melt white chocolate chips in a bowl in microwave and set aside. In a saucepan melt 1 stick butter on medium heat until it starts to slightly bubble, add in bourbon, cream and powdered sugar and whisk while still on heat until well combined and then add melted white chocolate chips and continue to whisk, if too thick add more cream.
- I say start the sauce 20 minutes before you pull the bread pudding out of the oven and if you decide not to use the white chocolate chips in the sauce then substitute 1 cup of granulated sugar for the powdered sugar and add more bourbon.
Nutrition Facts : Calories 1301.4, Fat 93.2, SaturatedFat 57.2, Cholesterol 396.5, Sodium 412.4, Carbohydrate 87.8, Fiber 1.1, Sugar 82, Protein 10.2
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.
LOUISIANA CROISSANT BREAD PUDDING
Bread Pudding of any kind is my husband's favorite dessert. This is one that he loves and it is so easy to make. This is also great with a melted chocolate topping. I simply melt a package chocolate chip pieces in the microwave and drizzle over the bread pudding when it comes out of the oven. It is great either way!
Provided by Debbie Thurmond @debbiethurmond
Categories Puddings
Number Of Ingredients 11
Steps:
- In a large bowl, tear the croissants into small pieces. Cover with dish cloth or paper towel and allow them to stale for several hours or overnight.
- Preheat oven to 350 degrees.
- In a medium sized bowl,combine, cream, sweetened condensed milk, slightly beaten eggs, cinnamon, vanilla and salt. Blend well.
- To the liquid mixture add the undrained fruit, chopped nuts, and raisins (optional). Blend together well and pour over the torn croissant pieces. Stir to throughly coat the coissant pieces.
- Add melted butter to the mixture and stir to blend well. Allow to sit for 10 minutes or so to allow the croissants to absorb some of the liquid. The mixture will be somewhat "mushy."
- Pour mixture into a greased 9 x 13 pan. Bake at 350 degrees for 40-45 minutes or until slightly browned. Serve warm. Great served plain or with a dollop of whipped cream topping.
More about "louisiana croissant bread pudding recipes"
CROISSANT BREAD PUDDING - LITTLE SWEET BAKER
From littlesweetbaker.com
5/5 (10)Total Time 1 hrCategory BreakfastCalories 229 per serving
- Layer half of the croissants into a 2.5 qt baking dish. Sprinkle in half of your fresh berries. Layer the rest of the croissants on top.
- In a large bowl, whisk together the milk, eggs, sugar, vanilla, almond extract and salt. Pour the mixture over the croissants. To make sure all the pieces get moistened, tilt the baking dish all around, and gently press them into the liquid.
- Top with the rest of your berries and sprinkle the nuts on top if using. Let stand for 15 minutes (or cover and place in fridge if making ahead) while your oven preheats to 350F.
- Bake for 45-55 minutes or until a thin knife inserted into the center comes out clean. The center should be set and puffed up when done. Let stand for 15 minutes before serving. Dust with powdered sugar if desired.
BREAD PUDDING RECIPE - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
THE BEST CROISSANT BREAD PUDDING - CHEF IN TRAINING
From chef-in-training.com
LOUISIANA BREAD PUDDING WITH RUM SAUCE - LOUISIANA …
From louisianacookin.com
10 BEST BREAD PUDDING WITH CROISSANTS RECIPES | YUMMLY
From yummly.com
CROISSANT BREAD PUDDING RECIPE - SUGAR, SPICE AND GLITTER
From sugarspiceandglitter.com
LOUISIANA BREAD PUDDING - EASY AND DELICIOUS! - AMY IN …
From amyinthekitchen.com
LA BOULANGE'S CROISSANT BREAD PUDDING - LOS ANGELES …
From latimes.com
NEW ORLEANS BREAD PUDDING WITH COCONUT PRALINE SAUCE
From sweetpeaskitchen.com
CREAM CHEESE CHOCOLATE CHIP BREAD PUDDING RECIPE
From louisianatravel.com
CROISSANT BREAD PUDDING RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
BREAD PUDDING | TRADITIONAL DESSERT FROM LOUISIANA, …
From tasteatlas.com
CROISSANT BREAD PUDDING - I DON'T HAVE TIME FOR THAT!
From idonthavetimeforthat.com
BREAD PUDDING WITH HARD SAUCE | LOUISIANA KITCHEN
From louisiana.kitchenandculture.com
PUDDING DESSERT PACKAGING - LOUISIANA CROISSANT BREAD PUDDING.
From pinterest.fr
NEW ORLEANS STYLE BREAD PUDDING & BOURBON SAUCE - COOP CAN …
From coopcancook.com
LOUISIANA CROISSANT BREAD PUDDING | RECIPE | RAISIN BREAD PUDDING, …
From pinterest.co.uk
LOUISIANA CROISSANT BREAD PUDDING | RECIPE | BREAD PUDDING WITH ...
From pinterest.co.uk
CROISSANT BREAD PUDDING WITH VANILLA SAUCE - THE SPRUCE EATS
From thespruceeats.com
NEW ORLEANS STYLE BREAD PUDDING WITH HARD SAUCE
From louisiana.kitchenandculture.com
CROISSANT BREAD PUDDING | THE SWEET OCCASION
From thesweetoccasion.com
CARAMEL CROISSANT BREAD PUDDING • FIVEHEARTHOME
From fivehearthome.com
CROISSANT PUDDING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BREAD PUDDING WITH SWEETENED CONDENSED MILK RECIPES
From stevehacks.com
CROISSANT BREAD PUDDING WITH BOURBON SAUCE - ALL INFORMATION …
From therecipes.info
BEST CROISSANT BREAD PUDDING RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
KING CAKE CROISSANT DOUGHNUTS - LOUISIANA COOKIN | RECIPE | BREAD ...
From pinterest.ca
42 BREAD PUDDING IDEAS IN 2022 | BREAD PUDDING, PUDDING RECIPES, …
From pinterest.com
LOUISIANA CROISSANT BREAD PUDDING - THERESCIPES.INFO
From therecipes.info
LOUISIANA STYLE BREAD PUDDING RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
NEW ORLEANS BREAD PUDDING WITH CARAMEL WHISKEY SAUCE
From italianbellavita.com
CULINARY SOS: LA BOULANGE’S CROISSANT BREAD PUDDING
From latimes.com
CROISSANT BREAD PUDDING - CRINKLEDCOOKBOOK.COM
From crinkledcookbook.com
CROISSANT BREAD PUDDING • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
BREAD PUDDING RECIPES - BEST RECIPES FOR BREAD PUDDING - DELISH
From delish.com
LOUISIANA CROISSANT BREAD PUDDING | BREAD PUDDING WITH CROISSANTS ...
From pinterest.fr
You'll also love