Croissant Bread Pudding

Show: Barefoot ContessaEpisode: The Holiday Meal

Rated: 5 stars out of 5Rate itRead users' reviews (164)

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

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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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Comments & Reviews

recipe Croissant Bread Pudding
Beth Remus, MI 02-01-2010
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croissant bread pudding
Rated: 5 stars out of 5

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..Read more
recipe Croissant Bread Pudding
Lord Bronx, NY 01-29-2010
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Outta Sight!
Rated: 5 stars out of 5

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.Read more
recipe Croissant Bread Pudding
Chris Mountain View, CA 01-17-2010
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It's a winner!
Rated: 5 stars out of 5

Very easy to make and very delicious. I made it with brioche and it received rave reviews.
recipe Croissant Bread Pudding
Annie Milpitas, CA 01-11-2010
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Easy and Disappears!!!
Rated: 5 stars out of 5

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!Read more
recipe Croissant Bread Pudding
smit south orange , NJ 01-10-2010
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WOWZERS!!!!!!!!!!!!!!!!!!!!!!!!!!! A++++++++ AMAZING!!!!!!!!!!!
Rated: 5 stars out of 5

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.Read more
recipe Croissant Bread Pudding
Meitra Columbus, GA 01-09-2010
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Check out Video - Egg Yolk count incorrect
Rated: 5 stars out of 5

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. Read more