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
Amy, I love the savory idea, especially with Parm cheese, swiss and ham. item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond