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Croissant Bread Pudding

CROISSANT BREAD PUDDING

one of the best dessert i have ever made! this custardy creation was the perfect finale for a cajun themed dinner. eat it while it's hot but be warned - you won't be able to stop!!! enjoy!

Time: 60 minutes

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 pudding image

Number Of Ingredients: 9

Ingredients:

  1. croissants
  2. milk
  3. heavy cream
  4. sugar
  5. brown sugar
  6. eggs
  7. vanilla
  8. cinnamon
  9. pecans


CROISSANT BREAD PUDDING

This bread pudding recipe is unique because it uses buttery croissant rolls instead of the traditional day-old French bread. The mix of chocolate and toffee is amazing with the rich custard sauce added just before serving!

Recipe From allrecipes.com

Provided by SweetPea

Time 1h45m

Yield 14

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 image

Number Of Ingredients: 14

Ingredients:

  • 1 cup chopped pecans
  • 10 large croissants, torn into pieces
  • 4 cups milk
  • 3 large eggs, slightly beaten
  • 2 cups white sugar
  • 1 ½ tablespoons vanilla extract
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup milk chocolate chips
  • 1 cup toffee baking bits
  • 1 cup white sugar
  • ½ cup half-and-half
  • 4 tablespoons butter
  • ½ teaspoon vanilla extract


CROISSANT BREAD PUDDING

One of the best dessert I have ever made! This custardy creation was the perfect finale for a Cajun themed dinner. Eat it while it's hot but be warned - you won't be able to stop!!! Enjoy!

Recipe From food.com

Provided by Nif_H

Time 1h

Yield 8 serving(s)

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 Pudding image

Number Of Ingredients: 9

Ingredients:

  • 10 cups croissants, cut into 1-inch pieces (about 10 regular sized croissants)
  • 2 cups milk
  • 2 cups heavy cream
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 tablespoon vanilla (yes, a whole tablespoon!)
  • 1 teaspoon cinnamon
  • 1/2 cup pecans


CROISSANT PUDDING

Serve this decadent pudding as a sweet brunch dish.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 1h20m

Steps:

  • Preheat oven to 300 degrees. Lightly butter a small oval (or other shallow 1 1/2- to 2-quart) baking dish; set aside.
  • In a large bowl, whisk together eggs, sugar, milk, and salt until combined. Add croissants; toss to coat. Let sit, turning occasionally, until they have absorbed some of the liquid, about 10 minutes. Pour mixture into prepared baking dish; smooth top with a spatula. Scatter with almonds.
  • Bake until pudding has puffed up and a toothpick inserted in center comes out clean, 40 to 50 minutes. Cool at least 10 minutes before serving with whipped cream, if desired.


Croissant Pudding image

Number Of Ingredients: 8

Ingredients:

  • Butter, for baking dish
  • 2 large eggs
  • 2/3 cup sugar
  • 2 cups milk
  • 1/4 teaspoon salt
  • 3/4 pound plain croissants (about 4), torn into large pieces
  • 3 tablespoons sliced almonds
  • Whipped cream, for serving (optional)


BLUEBERRY CROISSANT BREAD PUDDING

This is a luxurious, lavish, buttery, and decadent dessert. The top is crunchy and the inside is light and custard-y. Delicious served with a dollop of freshly whipped cream.

Recipe From allrecipes.com

Provided by lutzflcat

Time 3h35m

Yield 12

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
  • Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
  • Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
  • Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
  • Remove the bread pudding to a rack and let cool for 10 minutes.


Blueberry Croissant Bread Pudding image

Number Of Ingredients: 11

Ingredients:

  • 7 large croissants, cut into large cubes
  • cooking spray
  • 1 cup blueberries
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • ¾ cup white sugar
  • ½ stick unsalted butter, melted
  • 1 teaspoon almond extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt


CHOCOLATE CROISSANT BREAD PUDDING

I didn't start off as a big fan of bread puddings, but one time I found myself with a large surplus of croissants and decided to get fancy with them. This dark chocolate croissant bread pudding became special to me the minute I tasted it. -Jenn Tidwell, Fair Oaks, California

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h

Yield 9 servings.

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first 9 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes. , Transfer to a greased 8-in. square baking dish. Bake until puffed and golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.


Chocolate Croissant Bread Pudding image

Number Of Ingredients: 11

Ingredients:

  • 4 large eggs, lightly beaten
  • 1-1/2 cups 2% milk
  • 1/2 cup sugar
  • 1/2 cup orange juice
  • 1 tablespoon grated orange zest
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • 1/2 cup dark chocolate chips
  • 4 croissants, cut into 1-inch pieces


CINNAMON-TOFFEE CROISSANT BREAD PUDDING

Ever since I first tasted this rich dish full of goodness, I've been a bread pudding buff. It's the ultimate in comfort. For a change, I substitute almond extract for vanilla. -Amber Massey, Coppell, Texas

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h

Yield 12 servings (1-1/4 cups sauce).

Steps:

  • In a large bowl, combine the eggs, milk, sugar, vanilla, cinnamon and nutmeg. Gently stir in the croissants, toffee bits, pecans and chips; let stand for 15 minutes or until croissants are softened., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean., For sauce, bring the sugar, cream and butter to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in vanilla. Serve with warm bread pudding.


Cinnamon-Toffee Croissant Bread Pudding image

Number Of Ingredients: 15

Ingredients:

  • 3 eggs, beaten
  • 4 cups 2% milk
  • 2 cups sugar
  • 4-1/2 teaspoons vanilla extract
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 10 croissants, torn into pieces
  • 1 cup toffee bits
  • 1 cup chopped pecans, toasted
  • 1 cup milk chocolate chips
  • SAUCE:
  • 1 cup sugar
  • 1/2 cup half-and-half cream
  • 1/4 cup butter, cubed
  • 1/2 teaspoon vanilla extract


CROISSANT BREAD PUDDING

Make and share this Croissant Bread Pudding recipe from Food.com.

Recipe From food.com

Provided by annconnolly

Time 40m

Yield 8-10 serving(s)

Steps:

  • Preheat the oven.
  • Set the temperature of the oven at 320ºF
  • Tear up the croissants.
  • Roughly tear the croissants into pieces, put them in a bowl and add the raisins.
  • Make the custard.
  • Start with the vanilla bean. Make an incision down the center, scrape the pulp out onto the bean and put it in a saucepan.
  • Next add the cream and milk and heat over a medium temperature. When the custard starts to boil, remove the saucepan from the heat.
  • Put the eggs and egg yolks in a bowl, add the sugar and begin whisking. Mix in a little hot milk, pour it all back into the saucepan and mix thoroughly.
  • Using a sieve, strain the custard over the croissants and raisins. Make sure they are entirely submerged in the custard. Leave the croissants to soak like this for 15 minutes.
  • Carefully pour the mixture into a buttered baking tin and spread it out to ensure that the raisins are evenly distributed.
  • Place the tin in the center of the oven and bake for 30 to 35 minutes.
  • To check that the pudding is done, insert a knife into the center. If when removing it is slightly wet then the pudding is ready as the centre should remain moist. Remove it from the oven and leave to cool down.


Croissant Bread Pudding image

Number Of Ingredients: 8

Ingredients:

  • 16 small croissants
  • 1 1/2 cups milk
  • 1 3/4 cups cream
  • 1 vanilla bean
  • 4 egg yolks
  • 3 eggs
  • 3/4 cup sugar
  • 3/4 cup raisins


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