Recipe courtesy of Ayesha Curry
White Chocolate-Croissant Bread Pudding
Getting reviews...
- Level: Easy
- Total: 1 hr 20 min (includes soaking and cooling time)
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 397
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 7 g
- Cholesterol
- 162 mg
- Sodium
- 154 mg
- Level: Easy
- Total: 1 hr 20 min (includes soaking and cooling time)
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 397
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 7 g
- Cholesterol
- 162 mg
- Sodium
- 154 mg
Ingredients
Directions
Special equipment:
a 6-cup jumbo muffin tin- Whisk the eggs, yolks and sugar in a large bowl until smooth. Whisk in the cinnamon, nutmeg and salt until well blended. Add the milk, cream and vanilla; whisk until smooth. Add the croissant pieces, pressing to submerge them in the custard. Let sit for 15 minutes to allow the croissants to absorb the custard.
- Preheat the oven to 350 degrees F. Grease the bottom and sides of a 6-cup jumbo muffin tin with the butter.
- Stir the white chocolate chips into the croissant mixture, then evenly distribute the mixture among the muffin cups.
- Bake until puffed and just set, about 30 minutes. Cool on a rack for about 10 minutes, then remove the bread puddings from the tins. Serve warm, with whipped cream if desired.
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