Croissant Bread Pudding

Name: Croissant Bread Pudding
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 8 small or 6-7 large croissants; 4 large eggs; 2 cups milk; 1/2 cup heavy cream; 3/4 cup sugar; 1 1/2 teaspoons cinnamon; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 1/2 cup raisins; 1 1/2 ounces (45g) bittersweet chocolate; 1 tablespoon soft butter

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
resting time
15 mins
Total Time
1 hr 10 mins
Servings
6 servings
Calories
544 kcal
Course
Dessert, Breakfast
Cuisine
American

Croissant Bread Pudding

Yael Holden

Report

Bring something special to the table with this well-loved recipe.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

8 small or 6-7 large croissants preferably 1-day old
4 large eggs
2 cups milk 480ml
1/2 cup heavy cream 120ml
3/4 cup sugar 150g
1 1/2 teaspoons cinnamon divided, 1+1/2 ts
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup raisins 75g
1 1/2 ounces (45g) bittersweet chocolate or 1/4 cup bittersweet chocolate chips
1 tablespoon soft butter for greasing the pan

Add to Shopping List

Instructions

Prepare the croissants: Cut your croissants into large chunks. If you have fresh croissants, cut them in half horizontally then bake them at 425°F (220°C) for a couple of minutes or until lightly browned and crispy (fresh croissants won't absorb the custard as well as dried croissants).
Make cinnamon sugar: combine 2 tablespoons sugar (from the 3/4 cup) and 1/2 teaspoon cinnamon, set aside.
In a large bowl, whisk together the remaining sugar, cinnamon, milk, heavy cream, vanilla, eggs, and salt.
Assemble: Grease an 8x12 inch (20x30cm) baking dish with butter. Add the croissants, chocolate, and raisins. Toss the croissants so that the raisins and chocolate are evenly distributed. Pour in the custard and press the croissants slightly into the custard. It should almost cover the croissants but not entirely - the top part of the croissant bake should be crispy.
Sprinkle the top of the casserole with cinnamon sugar. Let stand for 15 minutes while your oven is getting warm. Preheat the oven to 350°F (180°C).
Bake for pudding for about 45 minutes or until the pudding is golden and crispy on top and the custard is set and not jiggly (you can measure the temperature of the bake to make sure it's baked through, it should be 160°F/71°C in the center of the pudding).
Enjoy!

Notes

If your pudding is starting to brown too much, cover it loosely with a piece of aluminum foil. Calories = 1 serving (1/6 of the recipe). This is only an estimate!