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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)


CROISSANT BREAD PUDDING ( INA GARTEN )

I saw Ina Garten prepare this on the "Barefoot Contessa" show on Food Network. It is EXCELLENT, but very rich, great for entertaining.

Recipe From food.com

Provided by CookbookCarrie

Time 1h45m

Yield 9 serving(s)

Steps:

  • Preheat oven to 350°F.
  • Whisk together egg, half and half, sugar, vanilla.
  • Set aside.
  • Place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.
  • Pour custard mixture over and push down so the croissants absorb the custard.
  • Let sit 10 minutes, then press again.
  • Place in water bath, cover with foil but poke holes so steam can escape.
  • Bake 45 minutes covered, then uncover and bake an additional 45 minutes.


Croissant Bread Pudding ( Ina Garten ) image

Number Of Ingredients: 7

Ingredients:

  • 3 extra-large eggs
  • 8 extra-large egg yolks
  • 5 cups half-and-half
  • 1 1/2 cups sugar (you can use splenda in place of the sugar in this recipe with no additional changes)
  • 1 1/2 teaspoons vanilla
  • 6 stale plain croissants, sliced open
  • 1 cup dried cranberries or 1 cup dried apricot


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


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  2. In another bowl, break the eggs, and beat them with a whisk until they're a light lemon yellow. Add the pumpkin, half n half and Vanilla, and stir well to blend.
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Croissant Bread Pudding Recipe | CDKitchen.com

Recipe From : cdkitchen.com
Sprinkle sugar-spice mixture over the bread pudding. Fill a baking pan larger than the 13x9" bread pudding pan halfway up with hot water. Place in oven, set bread pudding pan in the water bath. Bake 45-50 minutes or until custard is set. When set, remove the bread pudding … ...
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