CROISSANT BREAD PUDDING
Buttery croissants meet rich, eggy custard in this Croissant Bread Pudding! Serve with fresh berries and a dollop of whipped cream for a sweet and decadent bite.
Provided by Jamie Lothridge
Categories Miscellaneous
Time 1h15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 503 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 179 milligrams cholesterol, Fat 35 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 21 grams saturated fat, Sodium 297 milligrams sodium, Sugar 24 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CROISSANT BREAD PUDDING COSTCO
Steps:
- rip up the all of the croissants except the tops of 8. Smash them into a pan and top with strawberries an almonds. In a large bowl whisk the eggs thoroughly, then whsik in the sugars and salt. Then gradually add the cream coconut milk and vanilla. Pou this over the croissant mixture. Press the croissnats into the liquid to ensure that all the bread pieces are moistened. Cover with plastic wrap and refrigerate for 1-? hours or freeze at this point. Bake at 350 with a dish of hot water underneath the pan for 40-45 min. chk after 30 min and if it is browning too much - cover with foil and continue to bake until set.
CROISSANT BREAD AND BUTTER PUDDING
Provided by Kevin Dundon
Categories Brunch Dessert Bake St. Patrick's Day Casserole/Gratin Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Generously butter an ovenproof dish that measures about 20 x 30cm (8 x 12 inches).
- Arrange a single layer of croissant chunks, slightly overlapping, in the bottom of the dish. Scatter over some of the raisins, place another layer of croissant chunks on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.
- To make the custard, heat the cream and milk in a saucepan until the mixture comes almost to the boil. Remove from the heat. Meanwhile, whisk together the eggs, ground cinnamon and sugar in a large heatproof bowl set over a saucepan of simmering water until the mixture is thickened and the whisk or beaters leave a trail when lifted. Remove from the heat and beat in the cream mixture until well combined.
- Pour two-thirds of the custard over the croissants and leave to stand for about 30 minutes or until they have soaked up all the liquid. Preheat the oven to 180°C/350°F/gas mark 4.
- Pour the remaining custard over the soaked croissants and press down firmly with a fish slice or spatula so that the custard reaches halfway up the croissants. Place the dish in a roasting pan and pour in enough water to come a third of the way up the side of the dish. Bake for 30-35 minutes until the custard is just set and the top is golden brown. Serve immediately.
More about "costco croissant bread pudding recipe recipe cards"
CROISSANT BREAD PUDDING - ENTERTAINING WITH BETH
From entertainingwithbeth.com
4.6/5 (12)Total Time 4 hrs 15 minsCategory Desserts
CROISSANT BREAD PUDDING RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
GOT COSTCO CROISSANTS??? QUICK AND EASY BREAD PUDDING …
From youtube.com
CARAMEL CROISSANT BREAD PUDDING • FIVEHEARTHOME
From fivehearthome.com
CROISSANT BREAD PUDDING (VIDEO) - LITTLE SWEET BAKER
From littlesweetbaker.com
BEST BREAD PUDDING RECIPE - BELLY FULL
From bellyfull.net
BUTTER PECAN CROISSANT BREAD PUDDING - SEASONS AND …
From seasonsandsuppers.ca
CROISSANT BREAD PUDDING RECIPE - SUGAR, SPICE AND GLITTER
From sugarspiceandglitter.com
DECADENT CROISSANT BREAD PUDDING RECIPE | THE RECIPE …
From therecipecritic.com
CROISSANT BREAD PUDDING - COMPLETELY DELICIOUS
From completelydelicious.com
CROISSANT BREAD PUDDING | SIMPLE JOY
From simplejoy.com
AMAZING CROISSANT BREAD PUDDING - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
Ratings 3Calories 260 per servingCategory Dessert
HOW TO USE UP A DOZEN COSTCO CROISSANTS IN A WEEK
From simplyrecipes.com
CROISSANT BREAD PUDDING - HOW TO MAKE CROISSANT BREAD PUDDING
From food52.com
CROISSANT BREAD PUDDING RECIPE WITH NUTELLA - SOUTHERN KISSED
From southernkissed.com
CROISSANT BREAD PUDDING – MODERN HONEY
From modernhoney.com
CROISSANT BREAD PUDDING WITH APPLES & PECANS - BAKED
From baked-theblog.com
CROISSANT BREAD PUDDING RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
CROISSANT BREAD PUDDING - FANTABULOSITY
From fantabulosity.com
CROISSANT BREAD PUDDING - COSTCO REMIX - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love