Croissant Bread Pudding | Pika Chakula

Croissant Bread Pudding

2012-12-19

Bake these rich, flaky pastries into a sweet custard for a delicious take on a Christmas morning bread pudding.

Ingredients:

  • 3 extra-large whole eggs
  • 8 extra-large egg yolks
  • 5 cups half-and-half
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 6 croissants, preferably stale
  • 1 cup raisins

Method:

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 x 15 x 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 an 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.

 

source:

Recipe Comments

  1. posted by Nick on Feb 12, 2013

    When she makes a bread pudding with croissants? Do you know what she put in the custard? Thank you and Merry Christmas! Suggestions?

  2. posted by Jairo on Mar 16, 2013

    I’m making a classic English bread and butter pudding and wad wondering which is the best type of bread to use. Is using croissants good to use? How about brioche bread?

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