Name: Croissant Bread Pudding
Prep time: 12 min
Cook time: 50 min
Total time: 1 h 2 min
Ingredients: 9 small-sized croissants, cut into small pieces; 2 Tablespoons butter, melted; 1/3 cup of raisins, cooked in water; 5 eggs; 2 egg yolks; 3 1/2 cups whole milk; 1 1/2 cup heavy cream; 1 1/4 cup sugar; 1/2 Tablespoon vanilla extract; 1/2 teaspoon cinnamon; pinch of salt

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Croissant Bread Pudding is a pudding made from day-old croissants. By adding sugar, spices, milk, and cream, you have yourself a lovely dessert.

Bread pudding has been around for a long time. It was originally made as a way to use up bread before it went bad. Today, it is simply a delicious dessert!

Bread pudding can be made with stale Croissants, Brioche bread, or any bread that you want to use. It is then mixed with milk or cream, depending on how rich you want it. We also add butter to the bread for more flavor. You add additional flavor by adding vanilla and cinnamon.

Croissant bread pudding can also be given more flavor and texture by adding fruit or chocolate to it. We use raisins, but craisins, some lemon zest, or chocolate chips will be fine as well. You can also add some rum or Grand Marnier to the pudding.

Ingredients for Croissant Bread Pudding:

Croissants - they are so buttery and flaky, adding the bready texture needed in all bread pudding.
Eggs - they thicken the pudding and add more flavor to the pudding. They also add a slightly yellow glow to the pudding.
Butter - Butter always gives more flavor. Makes everything that much richer tasting.
Whole milk - The base for the pudding. the milk with the most fat, more thickness and richness.
Heavy cream - The thickest cream, so even more thickness and richness!
Sugar - Usually needed for sweetness in most desserts, otherwise, the pudding would taste savory.
Vanilla- A frequent flavoring added to desserts. Gives you a creamy and floral taste to desserts.
Cinnamon - A popular spice added to many desserts.
Salt - just a pinch, to wake up the flavors.
Raisins - for some fruity flavor and texture.

Making Croissant Bread Pudding:

Grease a 13" x 9" and add the bread cubes. Put the raisins in a pan with ⅓ cup of water and bring to a boil over high heat. Then, turn down the heat to medium-low and simmer for 5 minutes. Then, strain the raisins through a sieve.

Now, take the melted butter and pour it all over the bread cubes, mixing them all around.

Dump the raisins into the bread and mix.

In a large bowl, mix the milk, heavy cream, sugar, vanilla, salt, and cinnamon.

Pour the milk mixture into the bread pan. Push the bread cubes down, so they are all coated in the milk mixture. Cover the pan and refrigerate for 1 hour and 20 minutes. This gives it that pudding feel and helps the bread absorb the mixture.

Bake at 350°F for about 45-50 minutes. Test the pudding by sticking it with a cake tester or a knife. When it comes out clean, it is ready.

You can eat it as is warm, or you can chill it for a few hours.

Serving the pudding:

Whipped cream
Vanilla sauce
Ice cream

Croissant Bread Pudding

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Author: ourfantasticrecipes
Prep Time: 12 minutes
Cook Time: 50 minutes
Total Time: 62 minutes
Yield: 12-16 slices 1x
Category: Pudding
Method: Baking

Ingredients

Units Scale

9 small-sized croissants, cut into small pieces
2 Tablespoons butter, melted
⅓ cup of raisins, cooked in water
5 eggs
2 egg yolks
3 ½ cups whole milk
1 ½ cup heavy cream
1 ¼ cup sugar
½ Tablespoon vanilla extract
½ teaspoon cinnamon
pinch of salt

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Instructions

Grease a 13" x 9" baking pan.
Cut the croissants into small pieces, then set them in the greased pan.
Pour the melted butter over the bread cubes and mix.
In a small pan, add ⅓ cup of water and the raisins. Bring to a boil, then reduce the heat and cook for 4-5 minutes; the raisins should be plump and soft.
Pour the raisins into the bread cubes and mix.
In a large bowl, add the eggs, egg yolks, milk, heavy cream, sugar, vanilla, salt, and cinnamon and whisk well.
Pour the liquid mixture over the bread so that the bread is all covered. With a spoon, press down any bread that is not coated.
Place in a 350°F oven for 45-50 minutes, or until a cake tester or knife inserted into the pudding comes out clean.
Once baked, serve immediately and serve with ice cream or vanilla sauce. You can also chill the bread pudding for a few hours and serve it with whipped cream.