1 Video | Photo: Croissant Bread Pudding Recipe
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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By Sandra N.
Marysville WA
on January 12, 2012
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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".
By silviocortes
Chicago, IL
on November 28, 2011
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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!
By sedona11
on November 12, 2011
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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!
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