Irish Croissant Bread Pudding
User Reviews
5
Irish Croissant Bread Pudding
Description
This Irish Croissant Bread Pudding uses croissants torn into pieces as its base, which absorb a custard made from half and half, eggs, sugar, salt, vanilla, and whiskey-soaked raisins. The whiskey infusion softens the raisins and adds flavor complexity. The pudding is assembled with raisins mixed throughout and on top, then left to soak before baking to ensure the croissants are fully moistened.
Once baked at 350 degrees Fahrenheit for about 50 minutes, the bread pudding develops a custardy interior tender from the egg-based soak, while the top has a slight caramelized sugar crust. The croissants provide flaky layers within the pudding for a richer texture than standard bread pudding.
Accompanying the pudding is a decadent sauce made of brown sugar and butter blended with heavy cream, adding a sweet, creamy pour-over component. This bread pudding serves well as a warming dessert or brunch dish, especially in cooler weather or Irish-themed meals.
Ingredients
Bread Pudding Ingredients:
- 6 croissants (tear each croissant into 4-5 pieces)
- 2 C half and half
- 4 egg large
- 1/3 C sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1/4 C whiskey brand Jameson
- 1 C raisins
- 1 TBSP sugar sprinkle
Sauce Ingredients:
- 1 C brown sugar packed
- 1/2 C butter unsalted
- 2 TBSP heavy whipping cream
Instructions
Bread Pudding Directions:
- Preheat oven to 350 degrees.
- Prep a 6 cup baking dish with nonstick baking spray.
- Combine raisins and whiskey in a small bowl.
- Cover the raisins and whiskey.
- Let stand 10 minutes or until soft.
- Do not drain the whiskey from the raisins.
- Set aside.
- Add the croissants to the prepared baking dish.
- Sprinkle 3/4 cup of the raisins throughout the torn croissants. (Raisins and whiskey used to soak the raisins)
- Whisk the half and half, eggs, sugar, salt, and vanilla in a large bowl.
- Pour this mixture over the croissant pieces.
- Ensure all of the croissants pieces have been moistened.
- Sprinkle the remaining raisins(1/4 cup) on top of the bread pudding.
- Set aside for 25 minutes allowing the bread pudding to soak in the egg mixture.
- Sprinkle sugar on the top of the bread pudding.
- Bake at 350 degrees for 50 minutes.
- Check for doneness by testing with a knife inserted in the middle of the bread pudding.
- Set aside for 15 minutes for it to cool.
Sauce Directions:
- Add all ingredients to a saucepan.
- Stir constantly.
- Bring to a boil.
- Continue to stir.
- Serve over warm bread.
- Garnish with fresh whipping cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 820 kcal
% Daily Value*
| Calories | 820kcal | 41% |
| Carbohydrates | 98g | 33% |
| Protein | 12g | 24% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 222mg | 74% |
| Sodium | 427mg | 18% |
| Potassium | 473mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 59g | 118% |
| Vitamin A | 1414IU | 28% |
| Vitamin C | 2mg | 2% |
| Calcium | 169mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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