Cinnamon Croissant Bread 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.

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.

CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan with butter or cooking spray and set it aside.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric hand mixer, beat melted butter, 1 cup sugar and 2 teaspoons cinnamon on medium speed for 2 minutes. If you don't have an electric or stand mixer, no worries because you can use a whisk to mix everything.
• Add in the eggs and beat until fully incorporated. Be sure to scrape down the sides of the bowl as needed. Add the heavy cream and vanilla and beat until fully combined, about 2 minutes.
• Use your hands to tear the croissants into 1-inch pieces and layer into the prepared pan.
• Pour the egg mixture over the croissants. Gently push the croissant pieces down to ensure even coverage with the egg mixture. Cover with foil and let sit at room temperature for 15 minutes to soak.
• In a small bowl, mix together the 1 tablespoon of sugar and ½ teaspoon of cinnamon. After the bread pudding as rested for 15 minutes, sprinkle this mixture over the top. Cover again with the foil.
• Leave the bread pudding covered with the foil and bake in preheated oven for 35 minutes.
• Remove foil and bake for an additional 15 minutes to brown the top. The bread pudding is done when the custard is set, but still soft.
• Allow to cool. Serve with whipped cream and fresh berries.

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.

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.