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
Steps:
- Preheat the oven to 350° and spray a 9x13 baking dish with cooking spray and set aside.
- In a large bowl whisk together the milk, heavy cream, eggs, sugar, vanilla extract, salt, and cinnamon. Add the croissant cubes and mix together until the croissants are fully coated in the cream mixture. Let it sit for 25-30 minutes, stirring about 15 minutes in.
- Once the croissants have soaked pour the mixture into the prepared pan. Bake for 45-50 minutes, until the custard, is set and the croissants are starting to brown. While the bread pudding is baking prepare the vanilla sauce.
- In a medium saucepan combine the butter, sugar, and cream. Whisk constantly over medium heat until the sauce thickens and coats the back of a spoon. Remove from the heat and add the vanilla.
- Allow the bread pudding to sit for at least 20 minutes before serving. Serve with warm vanilla sauce.
Nutrition Facts : Calories 515 kcal, Carbohydrate 55 g, Protein 7 g, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 216 mg, Sodium 182 mg, Fiber 1 g, Sugar 53 g, UnsaturatedFat 11 g, ServingSize 1 serving
BANANA CHOCOLATE CROISSANT BREAD PUDDING
This Croissant Bread Pudding combines mouthwatering chocolate and bananas flavors while using up your leftover croissants. This easy dessert is delicious served warm out of the oven.
Provided by Cindy
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Grease a 9-inch square baking pan and set aside.
- In a medium bowl, beat the softened cream cheese with the sugar, eggs and vanilla until smooth and creamy. Whisk in the milk and set aside.
- On a work surface, cut the croissants roughly into 1-inch pieces. Place HALF of the pieces into the prepared pan along with all the banana slices.
- Top with the remaining croissant pieces and chocolate chips. Pour the cream cheese mixture evenly into the pan, soaking as many of croissant pieces as possible.
- Place the pan into the oven to bake for 30-35 minutes until the surface is golden and puffy.
- Remove from oven and cool in the pan for 10 minutes or more. Serve with optional ice cream and chocolate sauce.
Nutrition Facts : Calories 335 kcal, Carbohydrate 41 g, Protein 7 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 71 mg, Sodium 258 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
CHOCOLATE BANANA BREAD PUDDING
A local restaurant served a version of this recipe. I went crazy over it and decided to create my own. It's great served warm or cold.
Provided by Gabrielle
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
- Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 77.9 g, Cholesterol 97.9 mg, Fat 11 g, Fiber 3.3 g, Protein 12.5 g, SaturatedFat 5.6 g, Sodium 404 mg, Sugar 44.6 g
BANANA BREAD PUDDING
When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. -Mary Detweiler, Middlefield, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.
Nutrition Facts : Calories 439 calories, Fat 21g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 561mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 9g protein.
CHOCOLATE CROISSANT BREAD PUDDING
I love bread pudding and I love chocolate croissants. Why not combine them? My daughters love chocolate, so this was a winner in my house. It's like a combination of a soft-brownie-cakey-chocolate-chip-cookie with a bit of a creamy texture inside. It tastes good warm, as all melted chocolate desserts do, but even better cooled. My daughters couldn't wait to eat, so good luck holding out for it to cool.
Provided by MichelleD
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
- Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
- Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
- Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 33.9 g, Cholesterol 89.5 mg, Fat 18.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 168.5 mg, Sugar 23.9 g
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.
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
Categories Puddings
Time 45m
Number Of Ingredients 11
Steps:
- 1. 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.
- 2. Preheat oven to 350 degrees.
- 3. In a medium sized bowl,combine, cream, sweetened condensed milk, slightly beaten eggs, cinnamon, vanilla and salt. Blend well.
- 4. 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.
- 5. 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."
- 6. 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.
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