Costco Croissant Bread Pudding Recipe Recipe For Chili

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
• In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
• Preheat the oven to 350 degrees F.
• Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired.

CROISSANT BREAD PUDDING WITH RUM SAUCE

Steps:

• Whisk milk, sugar, butter, and eggs together in a large bowl. Add bananas. Add croissants and mix well.
• Pour mixture into a 9x13-inch baking dish. Refrigerate for 1 hour so croissants can absorb some of the liquid.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until center is set and top is golden brown, about 1 hour. Let cool for 30 minutes before slicing.
• Meanwhile, combine brown sugar, butter, and rum in a saucepan. Cook and stir until melted together, about 5 minutes. Remove from heat and stir in heavy cream. Pour warm sauce over the bread pudding right before serving.

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.

CROISSANT BREAD AND BUTTER PUDDING

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.

COCONUT CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F.
• Cut croissant into 1-inch cubes and spread along the bottom of a greased 9 inch square baking pan.
• Mix eggs, light cream, coconut milk, sugar and water until well combined.
• Pour custard mixture over bread cubes. Let sit for 15 minutes to 24 hours.
• Top with shredded coconut and macadamia nuts. Bake for 60 to 75 minutes.