Recipe courtesy of Ina Garten
Episode: Flour Power
Croissant Bread Pudding
Total:
1 hr 50 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 50 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

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 x 15 x 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 an 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.

IDEAS YOU'LL LOVE

Cranberry-Pumpkin Bread Pudding

Recipe courtesy of Dave Rowland

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Banana Bread

Recipe courtesy of Food Network Kitchen

Baked Banana Pudding

Recipe courtesy of Alton Brown

Date Nut Spice Bread

Recipe courtesy of Ina Garten

Naan: Indian Oven-Baked Flat Bread

Recipe courtesy of Aarti Sequeira

Blueberry Croissant Bread Pudding

Croissant Maple Bread Pudding

Recipe courtesy of Gale Gand

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking