Ready in 45 minutes
Try this Croissant Bread Pudding recipe, or contribute your own. "Winter" and "Kid Friendly" are two of the tags cooks chose for Croissant Bread Pudding.
"Excellent recipe, alhough I Substituted the sugar and vanilla wih maple syrup. Worked just fine as an added feature dessert on our Sunday Brunch. Adults and kids liked both equally!"- snuffchef
80 people want to try | 168 have favorited
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.
Day old croissants work well and cost less at the store.
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
snuffchef 7 years agoExcellent recipe, alhough I Substituted the sugar and vanilla wih maple syrup. Worked just fine as an added feature dessert on our Sunday Brunch. Adults and kids liked both equally!
annstoller327 8 years agoIT'S LIKE I DIED AND WENT TO HEAVEN.
Dana 8 years agoDay old croissants work well and cost less at the store. [I posted this recipe.]