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 nwaller48
on May 04, 2013
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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.
By laurel718
Northport NY
on April 19, 2013
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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!
By lnparkhurst_121...
Newport
on January 13, 2013
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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!
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