Croissant Pudding Recipes Recipe Fo

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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 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.

EASY CROISSANT PUDDING



Easy Croissant Pudding image

This easy Croissant Pudding can be made anytime during the year but in particular it's a great winter dessert.

Provided by Lauren Matheson

Categories     Desserts

Time 45m

Number Of Ingredients 7

9 croissants
½ cup sultanas
200 ml milk
300 ml cream
1/3 cup caster sugar + 2 extra tbsp
1 tsp vanilla extract
4 eggs

Steps:

  • Preheat your oven to 180 degrees celsius (fan-forced).
  • Cut the croissants in half and place them into a baking dish. Sprinkle the sultanas over the top.
  • Place the milk, cream, caster sugar and vanilla extract into a small saucepan and use a whisk to combine. Cook over a medium heat and stir regularly with a whisk until the mixture begins to bubble. Remove from the heat.
  • Crack the eggs into a large bowl and whisk. Slowly pour the milk and cream mixture into the bowl, whisking as you pour it in.
  • Pour the egg mixture over the croissants and sprinkle the extra caster sugar over the top of the croissants.
  • Place the Croissant Pudding into the oven and bake for 30 minutes or until the croissants are golden.

CROISSANT PUDDING



Croissant Pudding image

Provided by Lauren Chattman

Categories     Bread     Egg     Dessert     Bake     Raisin     Vanilla

Yield Serves 6

Number Of Ingredients 19

Equipment:
Measuring cups
Large roasting pan
7 x 11-inch glass or porcelain baking dish
Cutting board
Bread knife
Paring knife
Zippered-top plastic bag
Electric mixer fitted with paddle attachment
Wooden spoon
Wire rack
Ingredients:
3/4 cup golden raisins
3 to 4 day-old croissants (about 12 ounces total)
3 cups whole milk
3 large eggs
2 large egg yolks
3/4 cup sugar
1 vanilla bean

Steps:

  • 1. Preheat the oven to 350°. Place the roasting pan in the oven and pour 1/2 inch of hot water into it.
  • 2. Scatter the raisins across the bottom of the glass baking dish. Cut the croissants into 1/2-inch-thick slices and place on top of the raisins in the dish.
  • 3. Combine the milk, whole eggs, egg yolks, and sugar in the bowl of an electric mixer fitted with a paddle. With the paring knife, split the vanilla bean in half lengthwise. Place one half in the plastic bag and reserve for another use. Scrape the seeds from the other half into the bowl. Discard the scraped bean half. Beat on medium-low speed with the mixer until well blended and a little frothy, 1 to 2 minutes.
  • 4. Pour the egg mixture over the croissants and press the bread with the back of the spoon to make sure that everything is submerged. Let stand a minute or two, pressing with the spoon once or twice, to allow the bread to absorb the egg mixture. Carefully place the dish in the pan of hot water and bake until golden and just set, about 50 minutes.
  • 5. Carefully remove the roasting pan from the oven, then remove the baking dish from the pan and let cool on the wire rack. Serve slightly warm or let cool completely, refrigerate covered with plastic wrap up to 24 hours, and serve chilled.

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

Provided by Ina Garten

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 7

3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins

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.

BOURBON CROISSANT BREAD PUDDING WITH BOURBON SAUCE



Bourbon Croissant Bread Pudding With Bourbon Sauce image

Serve this to your guests for a weekend or Christmas brunch, you will get rave reviews, make certain that you print out this recipe, as everyone will be asking for it lol! If you are serving more than 6 people prepare two separate recipes and bake in two 13 x 9-inch pans. Make certain the your croissants are large size and at least one day old. Jack Daniel's bourbon whiskey is good to use for this recipe. Plan ahead this needs to chill for 1 hour before baking. I prefer to bake this in a water bath although it is not really needed to do so, but the bread pudding with have a fluffier softer texture if baked in a water bath, if you are making this to serve to company I would strongly suggest baking in a water bath, the choice is up to you!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

9 large firm croissants (make certain to use day old croissants)
1/4 cup Bourbon
1/2 cup golden raisin
8 large eggs
1 1/2 cups sugar
3 cups whipping cream
2 tablespoons vanilla
1 pinch salt
3 teaspoons cornstarch
2 tablespoons water
1 cup whipping cream, unwhipped
1/4 cup sugar
2 tablespoons Bourbon

Steps:

  • Butter a 13 x 9-inch baking dish.
  • Slice each croissant evenly in half, then tear the bottom halves into small pieces.
  • Heat the bourbon in a small saucepan over low heat; add in the raisins, remove from heat and let stand for 8-10 minutes.
  • Layer/sprinkle the small torn croissant pieces into the bottom of the baking dish, then sprinkle with the bourbon-soaked raisins.
  • Place the croissant tops crust sides up over the raisins in the dish.
  • In a bowl whisk together eggs and sugar until very well combined, then whisk in whipping cream, vanilla and pinch of salt; slowly pour the mixture over the croissant tops in the dish (press the bread to absorb the egg/cream liquid).
  • Cover and chill for 1 hour.
  • When ready to bake set oven to 350 degrees.
  • Set the baking dish into a larger pan, then pour hot water into the larger pan filling half full (to create a water bath).
  • Bake for about 40-45 minutes or until set.
  • At this point you can prepare the bourbon sauce.
  • Remove then cover with foil, return to oven and bake another 15 minutes.
  • Remove from oven and remove dish from the water pan.
  • For the bourbon sauce; In a small cup stir together the cornstarch and water until smooth.
  • In a heavy saucepan bring the whipping cream and sugar to a boil, reduce heat and whisk in the cornstarch mixture until the cream thickens; remove from heat and add in the bourbon.
  • Serve the sauce with bread pudding.

Nutrition Facts : Calories 1374.2, Fat 86.5, SaturatedFat 50.4, Cholesterol 566.7, Sodium 929.4, Carbohydrate 120.7, Fiber 3.1, Sugar 78, Protein 20.3

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

I didn't start off as a big fan of bread puddings, but one time I found myself with a large surplus of croissants and decided to get fancy with them. This dark chocolate croissant bread pudding became special to me the minute I tasted it. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 11

4 large eggs, lightly beaten
1-1/2 cups 2% milk
1/2 cup sugar
1/2 cup orange juice
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Dash salt
1/2 cup dark chocolate chips
4 croissants, cut into 1-inch pieces

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first 9 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes. , Transfer to a greased 8-in. square baking dish. Bake until puffed and golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.

Nutrition Facts : Calories 270 calories, Fat 12g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 190mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

CROISSANT BREAD PUDDING WITH RUM SAUCE



Croissant Bread Pudding with Rum Sauce image

This recipe is exceptional and so easy to make! Every time I make it, I get asked for the recipe. It is by far my most requested dessert. Enjoy!

Provided by mangolie03

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h45m

Yield 14

Number Of Ingredients 10

2 cups milk
2 cups white sugar
½ cup unsalted butter, melted
2 eggs
4 bananas, cut into small chunks
10 croissants, cut into 1-inch pieces
1 cup brown sugar
½ cup unsalted butter
¼ cup rum (such as Captain Morgan®)
2 tablespoons heavy cream, or more to taste

Steps:

  • Whisk milk, sugar, butter, and eggs together in a large bowl. Add bananas. Add croissants and mix well.
  • Pour mixture into a 9x13-inch baking dish. Refrigerate for 1 hour so croissants can absorb some of the liquid.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until center is set and top is golden brown, about 1 hour. Let cool for 30 minutes before slicing.
  • Meanwhile, combine brown sugar, butter, and rum in a saucepan. Cook and stir until melted together, about 5 minutes. Remove from heat and stir in heavy cream. Pour warm sauce over the bread pudding right before serving.

Nutrition Facts : Calories 526 calories, Carbohydrate 72.1 g, Cholesterol 94.4 mg, Fat 24 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 14.3 g, Sodium 334.6 mg, Sugar 54.2 g

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

I love bread pudding and I love chocolate croissants. Why not combine them? My daughters love chocolate, so this was a winner in my house. It's like a combination of a soft-brownie-cakey-chocolate-chip-cookie with a bit of a creamy texture inside. It tastes good warm, as all melted chocolate desserts do, but even better cooled. My daughters couldn't wait to eat, so good luck holding out for it to cool.

Provided by MichelleD

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h35m

Yield 12

Number Of Ingredients 10

butter-flavored cooking spray
2 cups 2% milk
1 cup heavy whipping cream
3 eggs
¾ cup white sugar
1 teaspoon vanilla extract
1 vanilla bean, halved lengthwise
4 large day-old chocolate croissants, cut into 1/2-inch-thick pieces
1 (6 ounce) bag chocolate chips
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
  • Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
  • Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
  • Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 33.9 g, Cholesterol 89.5 mg, Fat 18.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 168.5 mg, Sugar 23.9 g

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