Croissant Bread Pudding

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This was my first attempt at bread pudding. It turned out perfectly as far as texture. I followed all of the instructions to a T other than leaving mine covered until the last 20 minutes. (my oven cooks hot and I didn't want the tops to burn
I read some suggestions and added an extra tsp of Vanilla and a dash of cinnamon. Next time I think I will leave the cinnamon out as I am picking up a spicy flavor that I don't feel fits.
I also made my own white chocolate sauce to drizzle over it, and added some caramel as well. The bread pudding to me on it's own was not quite sweet enough, once I added the white chocolate & caramel it went from very good to fantastic! Next time I may add white chocolate in the with the raisins.
A very good & easy recipe all in all!

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this bread pudding is amazing, I add a little cinnamon for flavor, and little dabs of butter on top. It is so easy to make, I love a little whipped cream on it.

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Amazing recipe! My inspiration was the warm berry bread pudding from Extraordinary Desserts here in Downtown San Diego. So instead of raisins I added defrosted frozen mixed berries and put in a tablespoon of vanilla extract. Sooooo good! I think I'm adding it to my Easter menu!

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I give top marks for ease..... Can someone tell me what I did wrong? My pudding turned out very dense more like a cake, I was hoping for some egg custard. This is my first bread/croissant pudding.

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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".

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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!

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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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Just out of the oven...20 min. Simply Delicious!!!..I also altered this after reading the reviews...I used 1tbsp. of vanilla, 1/4 tsp of orange extract and a dash (maybe a 1/4 tsp of Mace. I substituted dried cranberries for the raisins. I then sprinkled sliced almonds on top of the cranberries. Topped with lids and egg mixture and more sliced almonds. Ina I love ya....sorry for the doubt..P.S. Your "Back to Basics" Book is WONDERFUL!! I've made several recipes..all a hit!

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This was a good idea to use croissants, however I felt that it was somwhat bland. So added a little more by adding more vanilla and cinnamon to give it a stronger richer flavor. I also wanted a richer flavor so I added melted butter. After my changes it was really good. I usally don't have to do anything to improve Ina's dishes, but this one was lacking to me. I cooked mine in a waterbath so that it was be custard like.

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It was great, but i did listen to the reviews and doubled the vanilla extract and added 1/2 a teaspoon of ground cinnamon. therefore i'm not gonna give it a whole 5 star. but bessides that i will definitely make it again, the tweaked version that is :