Mr Food Croissant Bread Pudding Recipe Recipe For Deviled

CROISSANT MAPLE BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F.
• Butter a 9 by 9-inch baking dish and line it with plastic wrap going up the walls of the pan.
• Cut up the croissants into 1-inch cubes and place them on a sheet pan. Place in oven and toast for 10 to 15 minutes until slightly crisp, then place them in a bowl.
• Meanwhile, in a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes.
• In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain over the croissant cubes to remove the vanilla bean, and let soak 15 minutes, gently turning the cubes over once. Empty the mixture into the baking dish. Let soak another 30 minutes, or overnight, in the refrigerator. Heat the oven to 350 degrees F.
• Place the baking dish in a hot water bath. Bake until just set and very light golden brown on top, about 25 to 30 minutes. Let cool, then chill in the refrigerator 4 hours or overnight. The next day, turn out the pudding and cut round 3-inch plugs from the pudding, place them on a microwave-proof pan and cover with plastic wrap.
• To serve, warm maple syrup in a saucepan and keep warm. Warm the plugs of bread pudding in the microwave and serve topped with hot maple syrup. Serve with ice cream.

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.

CROISSANT BREAD PUDDING

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

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.

CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 375 degrees.
• In a bowl, combine the peaches with the lemon juice and 2 tablespoons of sugar and gently turn.
• Let stand while you prepare the pudding.
• Use 1 tablespoon of the butter to grease standard loaf pan or other comparable baking dish.
• Pour the milk into a bowl.
• If the croissants are still soft use 4 cups, but if they are quite dry use 5.
• Beat in the rum, vanilla, the eggs and all but 6 tablespoons of the remaining sugar, and the salt.
• Make a layer of croissants in the bottom of the pan, tearing them as necessary to to make them fit.
• Sprinkle the layer with 1/3 of the peaches.
• Pour 1/4 of the milk mixture.
• Let the croissants soak up a bit of the mixture before continuing.
• Repeat twice, pushing the layers down as you go, and ending with a layer of croissants.
• Sprinkle the remaining 6 tablespoons of sugar over the top layer (I like to use Turbinado Sugar).
• Dot it with the remaining 2 tablespoons of butter and bake until a knife inserted into the center comes out clean, about 45-60 minutes.

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven.
• Set the temperature of the oven at 320ºF
• Tear up the croissants.
• Roughly tear the croissants into pieces, put them in a bowl and add the raisins.
• Make the custard.
• Start with the vanilla bean. Make an incision down the center, scrape the pulp out onto the bean and put it in a saucepan.
• Next add the cream and milk and heat over a medium temperature. When the custard starts to boil, remove the saucepan from the heat.
• Put the eggs and egg yolks in a bowl, add the sugar and begin whisking. Mix in a little hot milk, pour it all back into the saucepan and mix thoroughly.
• Using a sieve, strain the custard over the croissants and raisins. Make sure they are entirely submerged in the custard. Leave the croissants to soak like this for 15 minutes.
• Carefully pour the mixture into a buttered baking tin and spread it out to ensure that the raisins are evenly distributed.
• Place the tin in the center of the oven and bake for 30 to 35 minutes.
• To check that the pudding is done, insert a knife into the center. If when removing it is slightly wet then the pudding is ready as the centre should remain moist. Remove it from the oven and leave to cool down.

CROISSANT BREAD & BUTTER PUDDING

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.

CROISSANT BREAD PUDDING

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.

CROISSANT BREAD PUDDING WITH RUM SAUCE

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.