Recipe courtesy of Ayesha Curry

White Chocolate-Croissant Bread Pudding

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 20 min (includes soaking and cooling time)
  • Active: 25 min
  • Yield: 6 servings
Share This Recipe



Special equipment:
a 6-cup jumbo muffin tin
  1. Whisk the eggs, yolks and sugar in a large bowl until smooth. Whisk in the cinnamon, nutmeg and salt until well blended. Add the milk, cream and vanilla; whisk until smooth. Add the croissant pieces, pressing to submerge them in the custard. Let sit for 15 minutes to allow the croissants to absorb the custard.
  2. Preheat the oven to 350 degrees F. Grease the bottom and sides of a 6-cup jumbo muffin tin with the butter.
  3. Stir the white chocolate chips into the croissant mixture, then evenly distribute the mixture among the muffin cups.
  4. Bake until puffed and just set, about 30 minutes. Cool on a rack for about 10 minutes, then remove the bread puddings from the tins. Serve warm, with whipped cream if desired.
Joanne Chang

Irish Soda Bread

12m Easy 99%
8m Intermediate 93%
12m Easy 99%
7m Easy 93%
15m Easy 100%
15m Easy 100%
25m Easy 95%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages