Croissant Bread Pudding Recipe Paula Deen Recipe For Meatloaf

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CROISSANT BREAD PUDDING



Croissant Bread Pudding image

Provided by Olive

Number Of Ingredients 8

3 EXTRA-LARGE WHOLE EGGS (I USED TWO EGGS)
8 EXTRA-LARGE EGG YOLKS (I USED ONLY 2 YOLKS)
5 CUPS HALF-AND-HALF
1 1/2 CUPS SUGAR
1 1/2 TEASPOONS PURE VANILLA EXTRACT
6 CROISSANTS (PREFERABLY STALE, SLICED HORIZONTALLY)
1 CUP RAISINS
I ADDED SOME CHOCOLATE CHIPS IN ADDITION TO RAISINS.. (OPTIONAL)

Steps:

  • NOTE: *THE OVEN TO 325 DEGREES AND I JUST SET THE TEMPERATURE OF THE OVEN TO LOW AND THEN COVERED IT WITH FOIL TENT LIKE IT SAID IN THE ECIPE.
  • 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 BY 15 BY 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 1-INCH OF HOT WATER ( BAINE MARIE). 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.

PAULA DEEN BREAD PUDDING RECIPE



Paula Deen Bread Pudding Recipe image

This bread pudding recipe is simply delicious. It comes to us straight from Paula Deen!

Provided by Matt R.

Categories     Desserts

Time 1h5m

Number Of Ingredients 12

2 cups granulated sugar
5 large eggs, beaten
2 cups milk
2 teaspoons pure vanilla extract
3 cups italian bread, cubed, allowed to stale overnight
1 cup light brown sugar
1/4 cup butter, softened
1 cup pecans
1 cup granulated sugar
1/2 cup butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract

Steps:

  • Preheat the oven to 350. Grease a 13X 9X 2-inch pan. Combine granulated sugar, eggs, and milk in a bowl; add vanilla and pour over cubed bread. Let sit for 10 minutes. In another bowl, combine and crumble together brown sugar, butter and pecans. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven. FOR SAUCE: Mix granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir until the sugar is melted. Mix in the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Nutrition Facts : ServingSize 1 serving, Calories 724 calories, Fat 27 g, Carbohydrate 85 g, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, Sodium 65 mg, Sugar 83 g

THE BEST BREAD PUDDING



The Best Bread Pudding image

The Best Bread Pudding recipe. A sweet and custard-like dessert with flavors of vanilla and brown sugar. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 10

3 cups divided granulated sugar
5 large beaten eggs
2 cups milk
4 teaspoons divided vanilla extract
3 cups cubed allow to stale overnight in a bowl Italian bread
1 cup packed light brown sugar
1/2 cup melted, plus 1/4 cup softened butter
1 cup chopped pecans
1 beaten, for the sauce egg
1/4 cup brandy

Steps:

  • Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan.
  • Mix together 2 cups granulated sugar, 5 eggs and milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes.
  • In another bowl, mix and crumble together brown sugar, 1/4 cup softened butter and pecans.
  • Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
  • For the sauce:
  • Mix together 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

CINNAMON-CROISSANT BREAD PUDDING



Cinnamon-Croissant Bread Pudding image

Makes 8 to 10 servings

Number Of Ingredients 11

1 (10-ounce) package day-old croissants, cut into 1-inch pieces
2 cups chopped pecans
½ cup dried cranberries
½ cup raisins
2 cups heavy whipping cream
1½ cups milk
1½ cups sugar
8 large eggs
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
⅛ teaspoon ground allspice

Steps:

  • In a large bowl, combine croissants and next 3 ingredients.
  • In another large bowl, whisk together cream and next 6 ingredients until smooth. Add to croissant mixture, stirring to combine. Cover and chill for at least 4 hours, or refrigerate up to 24 hours.
  • Preheat oven to 350°. Spray a 3-quart baking dish with nonstick cooking spray. Pour croissant mixture into prepared dish. Let stand at room temperature for 30 minutes.
  • Bake for 45 to 55 minutes or until a knife inserted in center comes out clean. Cover with foil halfway through baking time to prevent excess browning, if necessary.

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

Okay, if you don't make a single other dessert from this book, make this bread pudding. It is DECADENT and FABULOUS. I made it one day and put it on my Instagram story and I don't think I've ever gotten so many DMs asking for a recipe (but I waited until now to share it!). This is my nod to Meryl Streep making chocolate croissants for Steve Martin in It's Complicated, the inspiration for this entire book.

Provided by Katie Lee Biegel

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

Nonstick cooking spray, for the baking dish
6 large eggs
3 cups half-and-half
1/2 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
6 chocolate croissants, cut into 1 1/2-inch pieces
1 cup semisweet chocolate chunks
Whipped cream or vanilla ice cream, for serving (optional)

Steps:

  • Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
  • In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
  • Preheat the oven to 350 degrees F.
  • Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired.

CROISSANT BREAD PUDDING



Croissant Bread Pudding image

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!

Provided by Nif_H

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

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

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



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

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