MARMALADE-GLAZED CROISSANT PUDDING
This sounds quite fancy but is really just a slightly more decadent version of the good old bread and butter pudding. I add chocolate chips to mine to induce the pickier ones in the household to eat some. I have posted the original recipe, but I always substitute the milk and cream for fat-free versions, and i don't think it makes a difference.
Provided by peachy_pie
Categories Breakfast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Tear the croissants into smalll chuncks and place in a baking dish.
- Over medium heat, warm the milk and cream together. When at about room temperature, start to stir in the sugar. when it is dissolved, take the pan off the heat.
- Whisk the eggs in a separate bowl. Slowly pour into the milk mixture, stirring constantly.
- Pour the egg/milk mixture over the croissants. Sprinkle the optional extras over, if using, and set aside to soak for 10 minutes.
- Bake at 170 degrees in a water bath for 50 minutes or until the custard is set and the top is golden. Warm the marmalade in the microwave for 20 seconds or until it is liquid enough to spread. Spread over top of pudding to glaze. Serve with scoops of vanilla icecream.
Nutrition Facts : Calories 708.5, Fat 40.3, SaturatedFat 22.3, Cholesterol 385.1, Sodium 611.7, Carbohydrate 69.9, Fiber 1.6, Sugar 40.9, Protein 18.5
MARMALADE & WHISKY BREAD & BUTTER PUDDING
The ultimate grown-up comfort food, use leftover fruit bread or even croissants instead of the bread if you prefer
Provided by Jane Hornby
Categories Dessert
Time 1h45m
Number Of Ingredients 10
Steps:
- Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
- Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
- Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.
Nutrition Facts : Calories 523 calories, Fat 38 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.84 milligram of sodium
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!
Provided by SweetPea
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h45m
Yield 14
Number Of Ingredients 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.
Nutrition Facts : Calories 677.7 calories, Carbohydrate 87.3 g, Cholesterol 107.4 mg, Fat 33.2 g, Fiber 2.3 g, Protein 9.5 g, SaturatedFat 15.9 g, Sodium 530.8 mg, Sugar 58.5 g
CROISSANT BREAD & BUTTER PUDDING
Once you've soaked the raisins in Frangelico for an hour, this scrumptious dessert is really quick to prepare. I found this recipe in the July 2002 issue of the Australian 'Family Circle'. For added decadence, use chocolate croissants, or if you cannot get chocolate croissants (Baker's Delight sell them) add some chocolate chips! The soaking time has not been included in the preparation time below.
Provided by bluemoon downunder
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the raisins in a glass bowl and pour the Frangelico over them and set aside for 1 hour.
- Preheat the oven to 180°C.
- Cut the croissants almost in half horizontally, open out and place each croissant in an individual 11/4 cup or 310ml ovenproof dish; drain the raisins, reserving the Frangelico that hasn't soaked into the raisins.
- Scatter the raisins on and around the croissants. (If adding chocolate chips, add them now).
- Combine the milk, cream, sugar and eggs and the reserved Frangelico in a large jug.
- Slowly pour the milk mixture over the croissants, allowing it to soak inches.
- Place the dishes on a baking tray and bake the croissant puddings for 35 minutes, or until puffed and golden.
Nutrition Facts : Calories 551.8, Fat 32.3, SaturatedFat 18.5, Cholesterol 208.6, Sodium 528, Carbohydrate 54.6, Fiber 1.9, Sugar 26.3, Protein 12.7
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.
BREAD AND BUTTER PUDDING
This simple bread pudding is an easy way to use up those bits and pieces that seem to lie around the pantry. Save a fortune and make this tasty pudding. I like to serve this with custard sauce but it goes well with whipped cream, ice cream, or also great on its own.
Provided by Anonymous
Categories World Cuisine Recipes European UK and Ireland English
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
- Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
- Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
- Bake in the preheated oven until golden brown and set, about 30 minutes.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 46 g, Cholesterol 108.4 mg, Fat 19.6 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 11.4 g, Sodium 389.5 mg, Sugar 29.7 g
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