Croissant Bread Pudding

Show: Barefoot ContessaEpisode: The Holiday Meal

Rated: 5 stars out of 5Rate itRead users' reviews (151)

Cook Time:
1 hr 30 min
Level:
Easy
Yield:
8 to 10 servings

Times:

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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, sliced horizontally
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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Praline Bread Pudding

Picture of Croissant Bread Pudding Recipe

Photo: Croissant Bread Pudding

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 55

View all 55 Dessert Collections

Comments & Reviews

recipe Croissant Bread Pudding
anna battle ground, WA 11-15-2009
Flag

greatest bread pudding
Rated: 5 stars out of 5

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.Read more
recipe Croissant Bread Pudding
Gary Darien, IL 10-27-2009
Flag

Fantastical ! ! !
Rated: 5 stars out of 5

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.Read more
recipe Croissant Bread Pudding
K Somewhere, WA 09-29-2009
Flag

easy to make
Rated: 4 stars out of 5

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!! Read more
recipe Croissant Bread Pudding
MITCHELL Milwaukee, WI 08-05-2009
Flag

A basic..."with the volume turned up"
Rated: 5 stars out of 5

...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!Read more
recipe Croissant Bread Pudding
Randi Levittown, NY 05-31-2009
Flag

OH BABY!
Rated: 5 stars out of 5

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!Read more
recipe Croissant Bread Pudding
barbara Cypress, TX 05-28-2009
Flag

This was the party favorite
Rated: 5 stars out of 5

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) Read more