Croissant Pudding Recipes

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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.

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.

SWEET ORANGE CROISSANT PUDDING



Sweet Orange Croissant Pudding image

Time-crunched cooks are sure to appreciate the make-ahead convenience of this delightful dish. Feel free to replace the orange marmalade with any jam or jelly that suits your taste.-Mary L. Gabriel, Las Vegas, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 8

4 croissants, split
1 cup orange marmalade, divided
3 large eggs
1-1/4 cups whole milk
1 cup heavy whipping cream
1/2 cup sugar
1 teaspoon grated orange zest, optional
1/2 teaspoon almond extract

Steps:

  • Spread croissant bottoms with 3 tablespoons marmalade; replace tops. Cut each croissant into 5 slices; place in a greased 11x7-in. baking dish., Whisk together the next 4 ingredients, orange zest if desired, and extract. Pour over croissants. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Place dish in a larger baking dish. Fill larger dish with 1 in. boiling water., Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Remove pan from water bath; cool on a wire rack 10 minutes. Brush remaining marmalade over top. Cut and serve warm.

Nutrition Facts : Calories 416 calories, Fat 20g fat (11g saturated fat), Cholesterol 143mg cholesterol, Sodium 287mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.

CARAMEL CROISSANT PUDDING



Caramel Croissant Pudding image

I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use. Now, adding cream and bourbon is probably a lot less thrifty than throwing some stale bread away in the first place, but this is such a fabulous pudding that I now think it should be every Monday night's supper. And I mean supper: With something this substantial, you certainly need eat nothing beforehand. Though I admit a small crunchy salad may not be a bad idea first. Oh, and if you don't have any Bourbon in the house, first may I say, please consider it, and second, replace it, rather, with rum; Scotch Whisky may seem the obvious subsitute but it would be the wrong one, I feel.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 45m

Yield Serves 2 greedy people

Number Of Ingredients 7

2 stale croissants
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
2 tablespoons bourbon
1/2 cup whole milk
2 eggs, beaten

Steps:

  • Preheat the oven to 350 degrees F.
  • Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.
  • Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don't be too timid.
  • Take the pan off the heat and add the cream - ignoring all spluttering - followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.
  • Place in the preheated oven for 20 minutes and prepare to swoon.

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

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

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.

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.

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Top Asked Questions

What to do with croissant bread pudding?
Croissant bread pudding is perfect for breakfast or brunch. Crispy on the top and gooey at the bottom, this bread pudding is a must try. Cut the croissants in half and place them in an oven safe dish. In a large bowl, whisk milk, vanilla, sugar and eggs very well.
How do you make the best croissants with milk?
Cut your croissants in half using a bread knife and place them in an oven safe baking dish. In a large bowl, whisk milk, vanilla, sugar and eggs. Pour this milk mixture over the croissants and add some chocolate chips. Let it sit for one to two hours.
What is the recipe for a croissant with eggs?
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.
How long do you cook a croissant in the oven?
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. I have a brownie pan that is separated into square sections and that worked well.

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