Croissant Bread Pudding

Total Time:
1 hr 50 min
Prep:
10 min
Inactive:
10 min
Cook:
1 hr 30 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 3 extra-large whole eggs
  • 8 extra-large egg yolks
  • 5 cups half-and-half
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 6 croissants, preferably stale
  • 1 cup raisins
Directions

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.


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4.8 203
Wonderful! Used left over chocolate croissants- delicious! item not reviewed by moderator and published
I have been making this for years, and follow it pretty much the way it's stated, but have experimented with different things in the middle. Dark Chocolate Chips are excellent. So is Caramel Sauce. Just drizzle a good amount in. I have also made this savory by omitting the vanilla, and sugar, and putting in 1/2 cup of Parmesan Cheese in with the eggs, and sprinkling Swiss and Ham in the middle, delish!!! I have also made it Italian by still putting the cheese in with the egg, but adding Basel, oregano, and garlic powder, then pouring some pasta sauce in the middle along with little meatballs. It's also wonderful. It's a fun recipe to play with. item not reviewed by moderator and published
I have made this recipe before, and loved it. But the last time I made it (a few days ago), I baked it in a friend's oven, and it came out like scramble eggs! The custard never set, and the presentation was horrible! What could have gone wrong? item not reviewed by moderator and published
I've made this recipe several times. Made it the way the recipe reads, using 11 eggs. Always turned out great. The more eggs, the thicker the custard. Never turned out runny. item not reviewed by moderator and published
This has got the be the very best bread pudding I have every tasted! And I was raised with lots of bread pudding. If you have not tried it - it is a must! item not reviewed by moderator and published
I'll probably get some flak from the purists out there, but the recipe as written is way too rich and sweet for our family. We are in no way health nuts, but it was too much. Anyhow, I substituted whole milk for the half and half, used half the sugar called for and used 5 whole eggs rather than than the 3 whole/5 yolks. It was really good still and saved us some fat, sugar and calories! item not reviewed by moderator and published
I don't really get excited about bread pudding but I L O V E this recipe! Wow is it good, and wow is it rich. I follow the recipe exactly, only I do prefer to use golden raisins. So delicious! People love this! item not reviewed by moderator and published
One of my favorite Ina recipes. I make it for all brunches it's a huge hit. I don't like raisins so sometime I fill the middle with pecans and shredded coconut. I also add a little cinnamon to the custard. It's delish!! item not reviewed by moderator and published
It was amazing! I loved the sweat bread and blueberries. item not reviewed by moderator and published
Awesome! My son-in-law doesn't like bread pudding, but I didn't care because it was a birthday request from my daughter. Well, he ate 2 helpings! Everyone loved it and I didn't send the left overs home with anyone! I did have an extra croissant, so I added another egg and an egg white and a little more half & half. It was perfect! I noticed another reviewer said it was runny. She should try again. I'm sure she missed something. item not reviewed by moderator and published
I have made this recipe countless times and it never fails to impress. The ingredients are all basic pantry items in the kitchen, And I always have frozen croisants. The only change I've made is to substitute a spread of nutella on the inside of the sliced croissant for the raisens. Delious! item not reviewed by moderator and published
This was my second time making this pudding. I followed the recipe on my first try and it was delicious! I made them again today and used Panettone ( Italian sweet bread also omitting the raisins. OMG! It took the pudding to the next level! Thanks Ina! item not reviewed by moderator and published
Here's what she means regarding the eggs: 8 eggs are necessary, but only use 3 of them, whole. Of the other 5 that remain, separate the yolks, and add them into the custard. Save your 5 whites in a bowl for a frittata, or something. I had UNBELIEVABLE SUCCESS!!! Instead of raisins, I used chocolate chips : item not reviewed by moderator and published
This was my first bread pudding ever and I have no doubt one of the best recipes out there, but to me it was a bit too sweet, a bit too runny, and 2 hours of baking I don't think it's worth it. Yes I had to bake it for two hours because the custard was still in liquid form.. If you are a big fan of this dish then I'm sure you will be more impressed than I am. It was tasty yes, but I don't think I'll make it again anytime soon. item not reviewed by moderator and published
This was fantastic! I used the big croissants from Sam's Club so the eight whole eggs worked out fine for me. I didn't bake it quite long enough so just the very center was a little soggy, but I spooned that part out and put it in the microwave for about 3 minutes and it finished up and was just as delicious as the rest was. Also, I didn't half the croissants, I tore them into chunks. I loved it!! item not reviewed by moderator and published
In the video, Ina says to use 5 whole eggs. The printed recipe says to use 8 whole eggs. This mistake resulted in a disgusting, soggy, eggy mess and a huge waste of food and money. This is at least the third time this has happened to me when making Food Network recipes. Please do not make the same mistake if you try to make this recipe at home. item not reviewed by moderator and published
Every year our family has a christmas bake-off. Last years selection was bread pudding. I used this recipe and won against four other entries! This dish is quick and delicious. When I saw one of the contestants use doughnuts for her bread pudding I thought I was toast (excuse the pun. Ina's bread pudding not only looked fluffy and golden but tasted warm, sweet and gooey. item not reviewed by moderator and published
This was my first attempt at bread pudding. It turned out perfectly as far as texture. I followed all of the instructions to a T other than leaving mine covered until the last 20 minutes. (my oven cooks hot and I didn't want the tops to burn I read some suggestions and added an extra tsp of Vanilla and a dash of cinnamon. Next time I think I will leave the cinnamon out as I am picking up a spicy flavor that I don't feel fits. I also made my own white chocolate sauce to drizzle over it, and added some caramel as well. The bread pudding to me on it's own was not quite sweet enough, once I added the white chocolate & caramel it went from very good to fantastic! Next time I may add white chocolate in the with the raisins. A very good & easy recipe all in all! item not reviewed by moderator and published
this bread pudding is amazing, I add a little cinnamon for flavor, and little dabs of butter on top. It is so easy to make, I love a little whipped cream on it. item not reviewed by moderator and published
Amazing recipe! My inspiration was the warm berry bread pudding from Extraordinary Desserts here in Downtown San Diego. So instead of raisins I added defrosted frozen mixed berries and put in a tablespoon of vanilla extract. Sooooo good! I think I'm adding it to my Easter menu! item not reviewed by moderator and published
I give top marks for ease..... Can someone tell me what I did wrong? My pudding turned out very dense more like a cake, I was hoping for some egg custard. This is my first bread/croissant pudding. item not reviewed by moderator and published
My family never gets tired of this fabulous dessert. This Christmas the grandkids asked if I would leave out the raisins and they added a buffet line of goodies to "make our own": dried apricots, chocolate covered almonds, banana chips, peanuts, gummy bears, and, yes, M&Ms. While some items were marginal, it was so much fun and made them want to participate in cooking. All 'round, a win-win for all of us. Fun, too. Lots of laughs and some "ewww.ws". item not reviewed by moderator and published
This was the first bread pudding I've ever made and I thought it turned out pretty good. I paid attn to the other reviewers here, and I've decided to change it a bit, by adding some extra flavor. Here's what I've changed: 1 - The recipe asks for 5 cups of half and half. Instead I did 4 1/2 and the other half I put Irish cream. 2 - Along with the raisins I added one cup of chopped almonds 3 - I added a bit more of vanilla, like a teaspoon. All and all, an easy recipe to make, with a very pleasing sweet result! It's a keeper! item not reviewed by moderator and published
I only gave this 3 stars because I ended up tweeking the recipe a lot. I used 7 large crossants, 3 whole eggs and 6 yolks, 4 cups cream and 1 cup whole milk, 2 tsp. cinnamon and 1/2 tsp. fresh nutmeg, 2 tsp. vanilla, and I reduced the sugar and used 1 cup. Didn't add raisins or any fruits. Baked in a 13x9" glass pan. Followed directions for baking, but reduced last 45 minutes with foil off to 30 minutes. Absolutely perfect! item not reviewed by moderator and published
Just out of the oven...20 min. Simply Delicious!!!..I also altered this after reading the reviews...I used 1tbsp. of vanilla, 1/4 tsp of orange extract and a dash (maybe a 1/4 tsp of Mace. I substituted dried cranberries for the raisins. I then sprinkled sliced almonds on top of the cranberries. Topped with lids and egg mixture and more sliced almonds. Ina I love ya....sorry for the doubt..P.S. Your "Back to Basics" Book is WONDERFUL!! I've made several recipes..all a hit! item not reviewed by moderator and published
This was a good idea to use croissants, however I felt that it was somwhat bland. So added a little more by adding more vanilla and cinnamon to give it a stronger richer flavor. I also wanted a richer flavor so I added melted butter. After my changes it was really good. I usally don't have to do anything to improve Ina's dishes, but this one was lacking to me. I cooked mine in a waterbath so that it was be custard like. item not reviewed by moderator and published
It was great, but i did listen to the reviews and doubled the vanilla extract and added 1/2 a teaspoon of ground cinnamon. therefore i'm not gonna give it a whole 5 star. but bessides that i will definitely make it again, the tweaked version that is :) item not reviewed by moderator and published
I use this recipe for French Toast. Bake the bread pudding as directed the night before and cool in the refrigerator overnight. The next morning I slice it into thick slices and dip in egg & milk and prepare like french toast. Sprinkle with confectioners sugar and fresh raspberries and YUM. So sweet, you can eat without syrup. item not reviewed by moderator and published
what is half and half? half milk & half light cream? item not reviewed by moderator and published
This was great. I dont usually like bread pudding. But this is a very robust and tasty recipe. I used my roasting pan with lid that has air vents. Worked out beautifully. I halved the recipe because it is just too much for our small family. When I get the oval dish, I will try the full recipe. Thanks Ina! item not reviewed by moderator and published
Fantastic recipe. I actually spliced it with another one since I wanted to make it extra fancy for a 40th birthday party. So, I officially made Chocolate Cherry Croissant Bread Pudding by omitting the raisins and using 3/4 cup of dried cherries and 1 cup of bittersweet chocolate with 1 1/2 tsp of vanilla, and 1 1/2 tsp of cinnamon in the mix. Layer the cherries like the raisins and then followed Ina's recommendations exactly for the water bath and cooking time. Rave reviews!!!! First time I made my own take on something. item not reviewed by moderator and published
Very easy and delicious! My 7 yr. old did everything but slice the croissants and use the oven. We swapped out dried cranberries for the raisins because that's what we had and it was fabulous! Thanks Ina! item not reviewed by moderator and published
I love the idea of using croissant instead, im always trying new ingredients for bread pud, but this was absoluteley heavenly... bit more vanilla.. bit more cinnamon = yummy! Thanks Ina. item not reviewed by moderator and published
Excellent. Unbelievably easy. item not reviewed by moderator and published
Absolutly delicious, made for Sunday Brunch with large group and everyone ahh and oood. item not reviewed by moderator and published
This recipe has one major flaw, adding an inch of water under the pudding dish creates a problem when the water boils because it spills into the custard dish. In the future I would use very little water at the bottom of the pan that the custard sits in. Maybe 1/4 inch at most. item not reviewed by moderator and published
I made this to take to a family Christmas get together and it was a huge hit. What an easy, delicious recipe. I love it! item not reviewed by moderator and published
Added cinnamen for extra flavor...a real winner! item not reviewed by moderator and published
I prepared this for my church group and they loved it!!! The recipe has been passing around. This recipe has a new name, " my world famous croisant pudding". Thanks, Ina. item not reviewed by moderator and published
You sure have some nutty junk in your box. too bad nuts don't have anything better to do...great recipe...love Ina and thanks to Foodnetwork for an excellent network. item not reviewed by moderator and published
this was ridiculously easy and turned out so nicely! I was shocked at how beautiful it was and everyone really enjoyed it. Will definitely make it again soon. item not reviewed by moderator and published
This is first time I am making a bread pudding and for sure it turned out to be the best! It was a hit at this year thanksgiving. I used sweetened dried cranberries to stick with the theme of thanksgiving, also Fat free Half and Half, to make it less guilt free : OMG it was AWESOME. I can't wait to make this again for christmas. Just follow the direction and so easy to cook!!! item not reviewed by moderator and published
I tried this recipe tonight. It's my first time making bread pudding. I don't have a large baking dish, so I halved the recipe. I don't like bread pudding that is too runny, so I baked it for 1 hour and 50 minutes. I love it. It was a little runny at the bottom, but it is fine that way. item not reviewed by moderator and published
Loved it. Better than my mothers item not reviewed by moderator and published
I made this for my mom's birthday, and it was great! I had to improvize a lot because I didn't have the large dish that Ina called for, or even a pan for a water bath haha. It still turned out absolutely delicious though! item not reviewed by moderator and published
This bread pudding was omg good! However if you are into calorie counting then this just isnt for you, however this is a real forgiving recipe and can be made curve friendlier real easy and is still fantastic! Excellent would so make it again and again! item not reviewed by moderator and published
One of your best dessert recipes. Great recipe to double to serve for 12-18. Top with Giada's Amaretto sauce for sheer perfection. Cooks for a long time, so really plan for meal and oven times. Worth the wait though, everyone raves about this whenever it's served. Thanks Ina item not reviewed by moderator and published
That was our daughter's reply when I told her that we'd bring croissant bread pudding for dessert since she's cooking dinner. This is the absolute best!!! I've made it about half a dozen times and it's always a huge hit. It wouldn't be Christmas Dinner for our family if I didn't make it. I've used chopped apples with craisins, or raisins, as well as making it without. I've made a brandy sauce to put over it- sort of guilds the lily, but it's for a special occasion! It's always a hit. Bravo Ina!! item not reviewed by moderator and published
I've had several recipes for the Croissant Bread Pudding, but NOTHING has compared this one!!! I feel like I've died and gone to heaven!! THANK YOU!!!!!!! Enjoy folks! item not reviewed by moderator and published
I've made this recipe for the past two Christmases and it's a hit! Super easy to make with little preparation and it's awesome! We serve it with some vanilla ice cream and it's just to die for! item not reviewed by moderator and published
THIS WAS A KILLER!!! item not reviewed by moderator and published
I've made this recipe for holidays, birthdays, and whenever I want to serve a warm dessert to special friends. It's simply delicious, and works each time. I shop at Costco for the croissants so this dish is not expensive. The secret to any good dish is freshness. Fresh eggs, fresh croissants, and delicious results! item not reviewed by moderator and published
I am a knucle draging retired Army Officer, who has in the past been able to eat just two servings of my beautiful wife's desserts, but the Good Lord blessed her to watch Ms. Ina's show one Saturday Morning. This bread puddin is.... "Commanding good!!" All I can say is Lordy, Lordy. Thank you Ms. Ina. item not reviewed by moderator and published
YES IT'S FIVE YOLKS, NOT EIGHT - CHECK OUT THE VIDEO. MY ABSOLUTE NEW FAVORITE BREAD PUDDING. IT'S THE RICH CUSTARD THAT GOT ME..THIS IS GOOD COLD AND STAYS RICH AND CREAMY IN THE REGRIGERATOR FOR DAYS! I ADDED CHOPPED BITTERSWEET CHOCOLATE AND CHOPPED DRIED CHERRIES. ANOTHER WINNER FROM INA item not reviewed by moderator and published
I have had lots of bread pudding, but this beats them all! The proportions are just right, and it's so easy to throw together. I cut up an apple and sprinkled it with cinnamon and nuked it covered for 2 minutes. I tore the croissants in large chunks and let them sit on my counter all day. The drier the better. I then threw the apples, raisins and 1/2 c. chopped pecans over the croissants before I poured the liquid over. It was so good I couldn't stop eating it. Great for special company. You have got to try this! item not reviewed by moderator and published
This has major wow factor. Make sure to show your guests when the dish come out of the oven while the croissant is puffed up. I substituted chocolate chips since I don't care for raisins. And I tried it with both Milk chocolate and semi sweet. Definitely go with Milk chocolate for semi sweet tastes a bit bitter for this dish. I am a hero every time I make Ina's dessert. Thank you! item not reviewed by moderator and published
I made this today..didnt have any raisins so i spread applesauce on the bottom half of the croissant and then put the top on and poured on the custard.. baked it and wow..this dish is amazing...thanks for a great recipe.. item not reviewed by moderator and published
When I tell you this thing is sweet...........If you really love bread pudding, don't make any plans after you have a couple spoonfulls of this! I cooked some pecans in Paolo Viejo rum, and used them instead of raisins, and the sweet crunch is phenomenal with the rest of the flavors in this dish. item not reviewed by moderator and published
Very easy to make and very delicious. I made it with brioche and it received rave reviews. item not reviewed by moderator and published
Once again, my opinion, this food offered by the Barefoot cook,,,easy, deliciolus and a wonderful texture and taste o mouths of diners at my home. Give yourself a new year experience. Wonderful and Ina is responsible! item not reviewed by moderator and published
I know my headline is pretty "over the top" but I just really love how SUPER DUPER easy and DELISH this recipe is!!!! Def rich in calories and flavor so a "once in a while" treat like Ina mentioned in the video but OH SO GOOOD --- like others I halved the recipe (HUBBY LOOOOOOVED IT TOO!!). My husband and I both have serious sweet tooths and this fit the bill for both of us. I used 1 whole egg, 3 egg yolks, only 2 cups half n half, a lil less than 3/4 cups sugar, dash of cinnamon, 1/4 tsp fresh nutmeg, lemon zest of 1 medium lemon, 3 tsps of fresh grated ginger (really good addition), no raising because I didnt have any, next time I will try recipe with them or cranberries soaked in dark rum, 3/4 tsp homemade vanilla extract......I baked for 40 mins with foil, then 40 mins without foil ----- SUCH a perfect dessert --- and not many messy dishes -- THIS IS TRULY A KEEPER!!!! Use less half n half if your pudding was soggy. item not reviewed by moderator and published
I have never failed with an Ina Garten recipe, and this is no exception. Very tasty and extremely easy. The only caution is that the recipe is actually wrong. Ina indicated in her video to use 5 egg yolks, not 8. item not reviewed by moderator and published
My fiance loves bread pudding and I thought this would be an easy way to make it for him. It turned out soggy and I could hardly eat it. Fiance said he liked it, but I think he was just being nice. I followed the recipie exactly except I used fat free 1/2 and 1/2 so I don't know what happened. item not reviewed by moderator and published
I took this to a dinner party. It was a total hit. One guest said this dish had a consistency like none other, is golden brown, and not soggy on the bottom. My husband loves this one. I wrote this recipe in my recipe book reserved only for the best of the best. Easy to make. If you put this against other bread puddings, this one would be the best, and that is a fun thing to have happen. item not reviewed by moderator and published
Super easy and very delicious. Rich though, not something you make all the time. Takes a long time to cook so plan ahead to make sure you allow enough time. item not reviewed by moderator and published
Just watched the actual episode again and the recipe calls for 3 whole eggs and 5 egg yolks. If you followed the recipe here exactly and added 3 whole eggs and 8 egg yolks, it is no wonder the custard came out a little eggy. Makes you wonder if the fine people of foodnetwork.com even watch their shows before posting these recipes. item not reviewed by moderator and published
This was the dessert I chose to make for our Christmas Eve dinner, and it was definitely the showstopper! Everyone was talking about it the next morning (they weren't talking that evening--too busy enjoying this dish!) It comes out looking so elegant, and it is really simple to make. I highly recommend this dish for your next special occassion! It makes more like 10-12 servings; I believe the recipe says 6-8. item not reviewed by moderator and published
Made this with lots of cranberries and a little orange zest. This came out so yummy. I also used the small croissants to fill my pan. Will definitely make again. item not reviewed by moderator and published
I made this last night for a coworker's birthday party and it was excellent! I would recommend this recipe to anyone. Another keeper from Ina!! item not reviewed by moderator and published
Ina never fails me. I love all her receipes. I used challah bread. The bread is not soggy and not pudding is much more like a custard. I love this bread pudding. item not reviewed by moderator and published
Incredibly easy to make. My mother-in-law requested this for a family gathering after trying it. She's quite picky with her desserts. Sometimes I've added a 2 tsp. cinnamon but left everything else the same. item not reviewed by moderator and published
I made this dish for a potluck at my office. It was the first time I've ever made bread pudding. It was easy to put together and everyone loved it. Someone even told me it reminded him of the bread pudding his mom used to make when he was a little boy. I will make this again!! item not reviewed by moderator and published
...as Ina would say. I've been making this for years as a brunch dish, served with warm maple syrup. It does make it a bit sweet, but I'm one of those people that can't get enough syrup on their pancakes, so it works for me. The croissants really give them a richness and texture that balances the sweetness of the custard. I've substituted dried blueberries for the raisins, as I've learned that there are those people out there that just hate them, and serve it with an all natural blueberry syrup. Another tip is to use miniature croissants if you are using an oval baking dish, as they will fit better. And the last time I made it I placed large split croissants in individual baking dishes and it turned out beautifully. All of the liquid was absorbed, making a fantastic custard and a wonderful presentation as well! item not reviewed by moderator and published
This one is worth writing about! I am the biggest critic of my cooking, but even I had nothing to say but, "AWESOME"! (and that was in between bites when my mouth wasn't full!) The custard was creamy, and using croissants made the crust crispy, rather than doughy. Not that this needs anything extra, but to fancy it up a bit, a drizzle of dark chocolate over the top gives it that extra pizzazz. My husband and I had this one for dessert with a nice glass of Port. I will definitely be making this one again! item not reviewed by moderator and published
I took this to a party and it was the hit of the evening and several asked for the recipe. I made a vanilla sauce to go along with it and although it doesn't need it, it also got raves. I used dried cherries, 1/2 cup so it wouldn't overpower the custard. Also sprinkled 1 tsp cinnamon along with the cherries. Two pans of this in the oven while I write this; I've been asked to bring it for dessert tomorrow. (I soaked it overnight in the fridge) item not reviewed by moderator and published
The first time I made this, I followed the recipe exactly. Everyone loved it! Then, last Christmas I decided to give it a twist. I substituted dried cranberries for the raisins, added 1 1/2 Tblsp of grated orange zest, and a splash of Triple Sec. Everyone raved; it was a huge success! item not reviewed by moderator and published
The cool thing about bread pudding is it's so adaptable to whatever is on hand. The first time I made this I pretty much stuck to the recipe with the only changes being I used butter, almond and chocolate croissants sliced into chunks with a couple of handfuls of toasted sliced almond, added 1/2 vanilla 1/2 almond extract and cinnamon. It turned out very good. The second and third times (and this time) I used a variety of breads. The people that complain about the croissants may not be using a quality bread (remember - poop in, poop out)? This time I used butter croissants, chocolate croissants, and a couple double dutch chocolate muffins, sliced almonds, and added a little nutmeg (1/2 tsp), again 1/2 almond, 1/2 vanilla, to the custard and dusted the breads with cinnamon between and on top with more almonds. I also reduced the sugar by 1/2 a cup. We like to use an assortment of sliced fruit on top instead of another dump of white sugar in a sauce to break up the sweetness a little. Made a double batch and it never made it to the freezer to be enjoyed later. item not reviewed by moderator and published
I have made this EXACT recipe a multiple of times. The results are always fantastic. I also have cut it in half to make it w/ just three croissants and it still works out just fine!!! Everyone loves it, even those who don't like bread pudding!!! item not reviewed by moderator and published
Well first off this was my first time making any bread pudding or custard. It came out wonderfully! First I used golden raisins but boiled them for ten minutes or so to puff them up. I also used 5 croissants and some left over cinnamon rolls. I cut it up into bite size pieces instead of leaving them in halves. Also I added cinnamon which I thought was a definite. If anyone leaves this one a bad review they either did it wrong or simply don't like bread pudding. I loved it! It was so moist and delicious. Another thing that I did was I made it the night before and let it soak over night. When company came the next day I popped it in and it was ready to go. Easy and simple but a very elegant rich dessert! item not reviewed by moderator and published
We used golden raisins, and added a couple Tbsps or so of Frangelico to the custard mix. Delicious! Hmmmm......maybe brandy would work, too.............. An update...we made this dish again and used the brandy and finely chopped dried figs instead of the raisins, along with 2 quick grates of fresh nutmeg....WOW! item not reviewed by moderator and published
I have made this dessert many times and it never fails to get rave reviews. I added it to a cookbook I did (mentioning Ina of course). A wonderful, special dessert. item not reviewed by moderator and published
Unbelievably fabulous. I did sprinkle the croissants and raisins with cinnamon before layering on the croissant tops and it was perfect. Very rich. I would like to try this with vanilla flavored soy milk instead of the half and half, to cut down on the fat. Anyone tried this ?? item not reviewed by moderator and published
Love this recipe, and it's sooooooooo easy... eveytime I have made it, everyone loves it... I like eating it cold....yummy item not reviewed by moderator and published
I love Ina and usually trust her recipes however, after following this one exactly, the results was a big pan of custard. The custard was overly sweet and swimming in butter from the croissants. Very disappointing and not something we'll be eating. item not reviewed by moderator and published
I thought plain croissants would be boring, so I used 3 plain croissants and 3 almond croissants, then I made Giada's Amaretto Sauce. It was simply perfect! item not reviewed by moderator and published
This was a huge hit with my family and guests. It's not a fussy recipe either, I had to transport it to a different house half way through baking and it still puffed up and looked great! In the future I may consider making it without rasins since not everyone I served like rasins in general, and even those who did said it'd still be good without. This was an easy dish that made many of my guests very happy!!! Thanks! item not reviewed by moderator and published
I made this at a cabin on the beach and had to make do with the pan I had on hand and it turned out great! I suggest making the custard the night before or at the morning before you plan on baking. This will become a staple of my menu choices for potlucks and holiday menus. I suggest using cinnamon or nutmeg depending on your filling for the croissants. item not reviewed by moderator and published
I give this four stars because it truly is good for bread pudding. Everyone at Thanksgiving dinner said so. It's just that bread pudding is not much to write home about, in my (and, evidently, most people's) opinion. And because of that, most guests just passed it by. The guests who did try it, the ones who didn't have horrible bread pudding connotations, said it was excellent, raved about it actually. They particularly liked Giada's amaretto sauce with it. But I just don't think I will make it again. I have very minimal experience with bread pudding, myself, though I have a big sweet tooth and love to bake. I was excited about making this because I read all the five star reviews and wanted to try something different this year, but after tasting it, even I was back at the dessert table having a piece of pie instead. But four stars because if you like bread pudding, according to the bread pudding fans (and even a few brave haters!) at the table, it is the best ever. item not reviewed by moderator and published
I'VE MADE THIS SEVERAL TIMES. YOU CAN ADAPT THE SIZE PAN. I USED A QUICHE DISH. I ALSO MAKE IT WITH A BANANA RUM SAUCE. TRY IT GOOD! item not reviewed by moderator and published
Hi I'm making this for Thanksgiving party in France and my host family does not have a 10x15x2.5 inch oval baking dish. Has anyone tried with just a regular like 9x12? item not reviewed by moderator and published
awesome bread pudding...now only if i can get some help as to adapting this recipe to the slow cooker. i have never tried baking in my slow cooker and this recipe is soo good that if i can just figure it out without compromising taste, anyone have any ideas? item not reviewed by moderator and published
I made this to bring to a gathering, and it was the biggest hit of the entire menu. This has become a "Take To" staple of mine. And, it couldn't be easier. item not reviewed by moderator and published
I have made this on many occassions and every time I'm thrilled at the result. It's SO easy and the most delicious bread pudding I've ever eaten! It never fails to impress whomever I serve it to. THANK YOU INA! You're the best! You made me fall in love with cooking and ALL of your recipies that I've tried (and there have been MANY) have all turned out excellent! I'm looking forward to the 2008 season. item not reviewed by moderator and published
This BreadPudding recipe was abosolutley delightfull to taste and to make. I couldnt be more pleased with a bread pudding recipe like i am with this one. item not reviewed by moderator and published
I just took this out of the oven an hour ago, and of course I had to taste it. Unbelievable!!! The very rich custard with the croissants makes the best bread pudding I have ever had. I will make this again & again. As everyone says "Ina has done it again". I also have the peach/raspberry crisp in the oven, hope it is as good. item not reviewed by moderator and published
This was a tasty recipe. I used skim milk and egg substitute to lower fat. My son, who normally doesn't like bread pudding, couldn't stop eating it. I also looked up a recipe for Kahlua Sauce that we dripped on top of each serving of pudding. Delicious! item not reviewed by moderator and published
When I take this to a party, people will think I can bake. item not reviewed by moderator and published
I knew all those good reviews could not be wrong. I followed some of the other reviewers' advice and added cinnamon to the custard mix and also made a sauce of sugar/butter/cream and vanilla on the stovetop. The texture and moistness of the pudding was perfect. It does take awhile to bake, but only a few minutes to put together the ingredients. item not reviewed by moderator and published
I love Ina's recipes, you literally cannot go wrong. However, this time I wanted to change the flavors up a little, so I omitted the raisins and substituted 1 cup of white chocolate chips and added 1 cup of fresh raspberries. Also, I used Emeril's bread pudding recipe for his White Chocolate Creme Anglaise to flost this in. I served this for Mother's Day Brunch, and I had one happy mommy! My only word of warning is make sure your pan is large enough to accommodate all these croissants, and that your bain marie can accommodate the pudding pan. I had to improvise for the bain marie; I lined a rimmed cookie sheet with heavy duty foil and folded up the sides high to meet the pudding pan. Make sure you place the pudding in the bain marie and put it in the oven BEFORE you pour the boiling water in. It's a bit tricky to do this while the pan is in the oven, but well worth it not to have to carry the pudding in a bain marie full of boiling water over to the oven. This pudding got raves and one day I will try it Ina's way! item not reviewed by moderator and published
Didn't have as much flavor as I thought it would. I followed the instructions to a T. Maybe bread pudding just isn't for me, but I was really dissapointed with this one. item not reviewed by moderator and published
Amy, I love the savory idea, especially with Parm cheese, swiss and ham. item not reviewed by moderator and published
I am sorry it didn't turn out for you because it is a good recipe and I make this often. People love this (I always make it for parties, but serve with vanilla sauce). Did you tent with foil and bake for 40 minutes, then bake another 40 min without foil? I've never encountered a problem. item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond