Black And White Croissant Bread Pudding Recipes

BLACK AND WHITE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F. Butter the bottom of a 9-by-5-by-3-inch baking dish with your hands.
• In a large bowl, whisk whole eggs and yolks, cream, and milk with the 1/2 cup brown sugar and vanilla extract.
• Tear up croissants and mix with egg mixture until well combined.
• Spoon half of the egg-croissant mixture into the baking dish, sprinkle with half of the dark and white chocolate chips, top with more egg croissant mixture, and finish with remaining chocolate. Sprinkle with 1 tablespoon brown sugar.
• Place the dish on a rimmed baking sheet and bake in the oven for 15 to 20 minutes, or until firm to the touch.
• Remove from oven. Serve with a dollop of creme fraiche or whipped cream.

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:

• 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.

BLACK AND WHITE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 375°F. Butter the bottom of a 9x5x3-inch baking dish with your hands.
• In a large bowl, whisk whole eggs and yolks, cream, and milk with the 1/2 cup brown sugar and vanilla extract.
• Tear up croissants and mix with egg mixture until well combined.
• Spoon half of the egg croissant mixture into the baking dish, sprinkle with dark and white chocolate chips, top with more egg croissant mixture, and finish with remaining chocolate. Sprinkle with 1 tablespoon brown sugar.
• Place the dish on a rimmed baking sheet and bake in the oven for 15 to 20 minutes, or until firm to the touch.
• Remove from oven. Serve with a dollop of crème fraîche or whipped cream.