Croissant Bread And Butter Pudding Recipe Recipe Fo

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BREAD AND BUTTER PUDDING



Bread And Butter Pudding image

How to make the perfect bread and butter pudding

Provided by Shema

Categories     Dessert

Time 40m

Number Of Ingredients 7

5 big croissants thinly sliced
1/2 cup melted butter
400ml whole milk
400ml heavy cream
150g of sugar
4 large eggs
Powder sugar to dust over (optional)

Steps:

  • Preheat the oven to 200C/400F/Gas mark 6
  • Cut the croissants into thin slices and lay them closely together in a buttered ovenproof dish and pour over the melted butter
  • In a saucepan pour in the milk and heavy cream adding 1/4 teaspoon of cinnamon powder or vanilla extract and bring slowly to a boil
  • Meanwhile crack the eggs into a large mixing bowl, add in the sugar and using a hand whisk beat together until pale and fluffy
  • When the cream mixture has reached boiling point, take it off the heat and allow to cool slightly for 10 minutes. Then add 1 cup of the cream mixture to the egg mixture and stir, then add the rest of the egg mixture into the cream mixture (just like making custard)
  • Strain the egg custard mixture through a sieve over the croissants. Let stand for 5 minutes
  • Bake in the oven for 20 minutes, or until almost set
  • Remove from the oven and dust with powderedsugar(optional)
  • To serve, allow the pudding to reach room temperature and serve

Nutrition Facts :

CROISSANT BREAD AND BUTTER PUDDING



Croissant Bread and Butter Pudding image

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

70g (5 tbsp) softened butter, for greasing
6-8 croissants (crescent rolls), cut into large pieces
50g (1/3 cup) raisins
300ml (1 1/4 cups) double (heavy) cream
300ml (1 1/4 cups) milk
4 eggs
1/2 tsp ground cinnamon
70g (1/3 cup) caster (superfine) sugar

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.

CROISSANT BREAD & BUTTER PUDDING



Croissant Bread & Butter Pudding image

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

1/3 cup raisins
1/4 cup Frangelico
4 plain croissants
1/4 cup chocolate chips (optional)
1 3/4 cups milk
3/4 cup thickened cream
1/4 cup caster sugar
2 eggs

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 PUDDING WITH BRANDY CREAM SAUCE



Croissant Bread Pudding with Brandy Cream Sauce image

My good friend Sharon Stein shared this recipe with me a while back. I knew by looking at it how wonderful it would be. The original recipe called for a cornstarch-thickened caramel sauce, but I usually change it to reflect a true caramel sauce, as well as substituting blueberries for the raisins...exquisite!

Provided by Mimi Hiller

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 14

8 plain croissants, broken into pieces
1 3/4 cups raisins (I prefer dried blueberries)
3 eggs
3/4 cup sugar
1 cup milk
1 cup cream
2 tablespoons brandy
1/4 cup butter, melted (I omitted this)
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1 pinch salt
2 ounces butter
1 tablespoon cinnamon-sugar mixture

Steps:

  • Brandy cream sauce: 2 ounces butter 1 cup brown sugar 1/2 cup water 1/2 cup cream 1 teaspoon vanilla 1 tablespoon cornstarch, mixed to paste with a little water 2-3 tablespoons brandy Preheat oven to 350F.
  • Grease a 9 X 11" casserole dish.
  • Place half the croissants in the dish; sprinkle with raisins, and then top with remaining croissants.
  • Beat the eggs till light, gradually adding the sugar until thick.
  • Whisk in milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla and salt. Pour mixture over the croissants, cover, and leave to absorb in the refrigerator for an hour or so (up to a day in advance). Before baking, bring to room temperature. Dot with butter (I didn't) and sprinkle with cinnamon/sugar.
  • Bake 40 minutes.
  • Serve immediately with sauce. Sauce: In a small saucepan, combine butter, brown sugar and water and stir until boiling and sugar has dissolved.
  • Add cream, vanilla, and cornstarch paste and stir until thickened, Lastly, add brandy.
  • Sauce can be made in advance and reheated just before serving.
  • The nice thing about this is that you can do everything in advance, and bake it while you are eating the main course.

Nutrition Facts : Calories 648.9, Fat 36, SaturatedFat 21.1, Cholesterol 185.4, Sodium 580.2, Carbohydrate 72.9, Fiber 2.9, Sugar 44.3, Protein 9.8

CROISSANT BREAD PUDDING



Croissant Bread Pudding image

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

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

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 PUDDING



Croissant Pudding image

Serve this decadent pudding as a sweet brunch dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Time 1h20m

Number Of Ingredients 8

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)

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.

APPLE BUTTER BREAD PUDDING



Apple Butter Bread Pudding image

This is one of my mother's best recipes! I'm sure your family will be delighted with it, too. Serve it as a dessert or a very special breakfast treat. -Jerri Gradert, Lincoln, Nebraska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

1/3 cup raisins
1 cup apple butter
6 croissants, split
CUSTARD:
8 large eggs
3 cups 2% milk
1-1/2 cups sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
STREUSEL:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter

Steps:

  • Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., Combine apple butter and raisins. Spread over croissant bottoms; replace tops. Cut each croissant into 3 pieces; place in a greased 13x9-in. baking dish., In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over croissants; let stand for 30 minutes or until bread is softened., In a small bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top., Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 433 calories, Fat 14g fat (7g saturated fat), Cholesterol 175mg cholesterol, Sodium 422mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 1g fiber), Protein 9g protein.

BLUEBERRY CROISSANT BREAD PUDDING



Blueberry Croissant Bread Pudding image

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.

Provided by lutzflcat

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 3h35m

Yield 12

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 34.9 g, Cholesterol 160.6 mg, Fat 23.2 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 13.1 g, Sodium 398.7 mg, Sugar 20.2 g

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