White Chocolate-Croissant Bread Pudding

Total Time:
1 hr 20 min
Prep:
25 min
Inactive:
25 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 large eggs plus 2 egg yolks
  • 1/2 cup plus 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch kosher salt
  • 1 cup milk
  • 1/2 cup cream
  • 1 teaspoon vanilla extract
  • 4 day-old croissants, torn into 1-inch chunks (about 5 cups)
  • 1 tablespoon unsalted butter, softened, for greasing the muffin tin
  • 1/2 cup white chocolate chips
  • Whipped cream, for serving, optional
Directions
  • 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.

  • Special equipment: a 6-cup jumbo muffin tin


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