CROISSANT BREAD PUDDING
Provided by Ina Garten
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 x 15 x 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
- Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
GRAMMA'S APPLE BREAD PUDDING
This bread pudding is the ultimate in comfort food from Gramma's kitchen. It is great for using up bread and apples. Enjoy!
Provided by MESHEL
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
- In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
- In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
- Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
- While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.
Nutrition Facts : Calories 430 calories, Carbohydrate 58.8 g, Cholesterol 52 mg, Fat 20 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 372 mg, Sugar 46.7 g
APPLE-RAISIN BREAD PUDDING
"Our six children love this for breakfast on a chilly morning, but try it for your next party. It makes the kitchen smell warm and cozy." Janelle Fahnestock, Lititz, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings (1-1/4 cups sauce).
Number Of Ingredients 14
Steps:
- Pour butter into a 13x9-in. baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding.
Nutrition Facts : Calories 294 calories, Fat 9g fat (4g saturated fat), Cholesterol 138mg cholesterol, Sodium 191mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 3g fiber), Protein 9g protein.
APPLE-RAISIN BREAD PUDDING
This pudding, compliments of Thomas Sidney Hanemann of Memphis, Tennessee, is often served with vanilla ice cream or a Southern-style hard sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch (or other shallow 3-quart) baking dish. In a large bowl, whisk together milk, eggs, sugar, vanilla, orange zest, cinnamon, and salt; add bread. Cover with plastic wrap; weight with another bowl. Let stand until bread is soaked through, about 20 minutes.
- Fold in apples, raisins, and 4 tablespoons melted butter; pour into prepared baking dish. Dot top of bread pudding with thin slivers of remaining 2 tablespoons cold butter.
- Bake until pudding is set and lightly golden on top, 50 minutes to 1 hour. Serve warm.
APPLE-RAISIN BREAKFAST BREAD PUDDING
You might call this baked French toast, or you might call it breakfast bread pudding, but everyone will agree it is simple, sweet, and delicious. I have found kids and adults enjoy it and it is wonderful for brunch and/or a potluck.
Provided by TOVARK77
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h15m
Yield 12
Number Of Ingredients 11
Steps:
- Beat the eggs in a mixing bowl. Whisk in the milk, cream, vanilla extract, and nutmeg until evenly blended. Fold in the bread cubes and set aside until the bread soaks up the egg mixture, about 5 minutes. Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to evenly coat. Grease a 9x13-inch baking dish and arrange the apple slices evenly into the bottom of the prepared baking dish; spoon the bread mixture over top. Cover the dish with aluminum foil and refrigerate overnight.
- Preheat an oven to 375 degrees F (190 degrees C).
- Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil. Bake in the preheated oven until the bread is no longer soggy, about 40 minutes. Remove the foil and set the oven to Broil; broil until golden brown on top, about 5 minutes. Remove and let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 43 g, Cholesterol 118.4 mg, Fat 12.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 5.8 g, Sodium 221.7 mg, Sugar 30.8 g
RAISIN-BREAD AND CROISSANT BREAD PUDDING
Make and share this Raisin-Bread and Croissant Bread Pudding recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter sides and bottom of 13x9" baking pan.
- Butter one side of each bread slice and layer in pan alternately with croissants (6 slices bread, croissant slices, 6 slices bread).
- In large bowl with an electric mixer set on med-high speed, beat eggs until slightly thickened, about 5 min.
- Add sugar and vanilla and beat at med. speed until thoroughly combined.
- reduce speed to low and add cream; mix until smooth.
- Pour egg-cream mixture over bread and croissant slices. the slices will absorb egg-cream mixture slowly, so continue adding liquid until all is in pan.
- In small bowl combine cinnamon, nutmeg and sugar. 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 min. or until custard is set. When set, remove the bread pudding from the oven, and discard water in larger pan.
- Cool to room temperature. refrigerate for 2 hours or until firm.
Nutrition Facts : Calories 438.7, Fat 28.8, SaturatedFat 16.6, Cholesterol 185.2, Sodium 293.7, Carbohydrate 38, Fiber 1.4, Sugar 19.7, Protein 8.2
CROISSANT BREAD PUDDING
Make and share this Croissant Bread Pudding recipe from Food.com.
Provided by annconnolly
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
APPLE-WALNUT BREAD PUDDING
Steps:
- Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add apples and 1/4 cup sugar. Cook and stir until apples are golden brown and soft, about 6 minutes. Stir in cinnamon. Remove from heat. Stir in brandy; cook over medium heat until liquid is syrupy, 1-2 minutes. Remove from heat., In a large bowl, whisk milk, eggs, vanilla and remaining 3/4 cup sugar until blended. Gently stir in bread; let stand until bread is softened, about 5 minutes. Stir in apple mixture and walnuts., Add 1 tablespoon remaining butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven once butter has melted. , Add bread mixture. Melt remaining 2 tablespoon butter; drizzle over top. Bake until puffed, golden, and a knife inserted near the center comes out clean, 50-55 minutes. Serve warm.
Nutrition Facts : Calories 367 calories, Fat 17g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 328mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 2g fiber), Protein 8g protein.
CROISSANT APPLE RAISIN BREAD PUDDING
We love the use of croissants in this bread pudding. It makes the bready part of the recipe light and flaky. The custard part is delicious. It's creamy and sweet with a lovely egg nog flavor. Ooey gooey apple pie filling is a nice surprise. We never had pie filling in a bread pudding before but it tastes wonderful. This would be lovely for a holiday dessert or brunch.
Provided by Toni T @Toni6921
Categories Puddings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray a 10x12 baking pan with baking spray. Split croissants in half and place bottom half, split side up in the pan.
- Spoon apple pie filling on croissants. Sprinkle raisins on top.
- Place top half croissants on the mixture.
- Place liquid ingredients in blender or food processor with dry spices, and mix thoroughly. It will smell just like egg nog!!
- Pour liquid ingredients into the pan and press down on croissants to make sure all liquid is absorbed.
- Place aluminum foil over the pan and bake for approximately 25 minutes.
- Remove foil and bake 10-12 minutes more until croissants puff up.
- Let stand for about 10-15 minutes to set up. Serve with vanilla or butter pecan ice cream.
- You can use your own apples after cooking them for a bit on the stove with some sugar and spices, instead of the pie filling. This is a great dessert that will draw lots of compliments and most of the ingredients can be purchased right off the shelf! You can use different kinds of fruits. Make this your own, but the rum extract is an important ingredient. Please don't leave it out.
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