Almond Raspberry Croissant Breakfast Pudding Recipes
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.
ALMOND-CROISSANT BREAD PUDDING
This is a dish my best friend and I cooked up after finding something similar on the internet. It is of course loaded with almonds, Amaretto and almond paste and we had such a good time preparing it -- with the Amaretto of course.
Provided by Manami
Categories Dessert
Time 55m
Yield 1 13x9" pan
Number Of Ingredients 10
Steps:
- Preheat oven 350ºF.
- Butter a 13x9" pan and place the smallest rounds in a layer at the bottom, then top with a layer of the larger ones.
- Whisk eggs and sugar well together, then add half-and-half, Amaretto, vanilla and almond extracts, mixing well.
- Pour over croissant rounds.
- Sprinkle with almond paste and push down with a spoon so that the bread absorbs all the liquid.
- Let set for 10 minutes at room temperature.
- Sprinkle almonds and chocolate chips all over the top and bake for 35-40 minutes or until golden and puffed.
- Serve warm or room temperature.
Nutrition Facts : Calories 5308.1, Fat 250.8, SaturatedFat 114.8, Cholesterol 2230, Sodium 3854.9, Carbohydrate 657.2, Fiber 19.6, Sugar 473.4, Protein 121.4
RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)
Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.
Provided by allison125
Categories Bread Yeast Bread Recipes
Time 38m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
- Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
- Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 18.1 g, Cholesterol 10.3 mg, Fat 12 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 76.1 mg, Sugar 5.7 g
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