Best Croissant Bread Pudding Recipe Recipe For Shrimp

CROISSANT BREAD PUDDING

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

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.

CHOCOLATE CROISSANT BREAD PUDDING

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.

CROISSANT BREAD PUDDING

Steps:

• NOTE: *THE OVEN TO 325 DEGREES AND I JUST SET THE TEMPERATURE OF THE OVEN TO LOW AND THEN COVERED IT WITH FOIL TENT LIKE IT SAID IN THE ECIPE.
• 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 ( BAINE MARIE). 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 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.

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.