CROISSANT BREAD PUDDING
Steps:
- Preheat the oven to 350° and spray a 9x13 baking dish with cooking spray and set aside.
- In a large bowl whisk together the milk, heavy cream, eggs, sugar, vanilla extract, salt, and cinnamon. Add the croissant cubes and mix together until the croissants are fully coated in the cream mixture. Let it sit for 25-30 minutes, stirring about 15 minutes in.
- Once the croissants have soaked pour the mixture into the prepared pan. Bake for 45-50 minutes, until the custard, is set and the croissants are starting to brown. While the bread pudding is baking prepare the vanilla sauce.
- In a medium saucepan combine the butter, sugar, and cream. Whisk constantly over medium heat until the sauce thickens and coats the back of a spoon. Remove from the heat and add the vanilla.
- Allow the bread pudding to sit for at least 20 minutes before serving. Serve with warm vanilla sauce.
Nutrition Facts : Calories 515 kcal, Carbohydrate 55 g, Protein 7 g, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 216 mg, Sodium 182 mg, Fiber 1 g, Sugar 53 g, UnsaturatedFat 11 g, ServingSize 1 serving
CROISSANT BREAD PUDDING
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 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. 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.
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
VANILLA SAUCE FOR BREAD PUDDING
Make and share this Vanilla Sauce for Bread Pudding recipe from Food.com.
Provided by taillightsinsightbb
Categories Dessert
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to a boil, in a small saucepan.
- Combine sugar and cornstarch; stir well.
- Add sugar mixture to boiling water.
- Reduce heat to medium, stirring constantly, or until mixture thickens.
- Remove from heat.
- Add butter, vanilla and salt, stirring until butter melts.
Nutrition Facts : Calories 322.6, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 162.4, Carbohydrate 54.2, Sugar 50.5, Protein 0.1
LAURA'S BREAD PUDDING WITH VANILLA SAUCE
I used an old recipe and added a few ingredients, including the vanilla sauce to make this a decadent comfort food dessert.
Provided by Laura Yoder
Categories Other Desserts
Time 55m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees. Grease a 1 1/2 quart casserole dish and set aside.
- 2. For pudding: In a medium bowl with wire whisk, beat milk, sugar, vanilla, salt and eggs until well mixed. Add bread, raisins and butter. Toss until bread is well coated. Sprinkle with cinnamon. Bake in preheated oven for 55 to 60 minutes until knife inserted in center of pudding comes out clean.
- 3. For Vanilla Sauce: In a medium sauce pan melt butter. Add sugar, beaten egg and water. Stir constantly until mixture begins to boil. Be careful not to scorch bottom. Remove from heat and cool. Stir in 1 t. vanilla and pour over baked pudding.
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