Just two small croissants make enough decadent bread pudding for two people, with no leftovers!
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr 5 min
Active:
30 min
Yield:
2 servings
Level:
Easy
Total:
1 hr 5 min
Active:
30 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: 2 ovenproof 6-ounce tea or coffee cups

Preheat the oven to 350 degrees F. Lightly butter 2 ovenproof 6-ounce tea or coffee cups. Tear a loosely packed 1/2 cup of the croissant pieces into slightly smaller pieces, and toss them with the melted butter in a small bowl; set aside.

Whisk the egg with 2 tablespoons of the sugar in a medium bowl until the sugar is dissolved. Whisk in the half-and-half and vanilla. Stir in the remaining 1-inch croissant pieces and the caramels, and let the mixture sit, folding occasionally, for about 15 minutes. Don't worry if the mixture seems too wet; the excess moisture will be absorbed as the pudding bakes.

Divide the soaked bread mixture between the prepared cups. Top each with half the buttered croissant pieces, and sprinkle with 1/4 teaspoon of the remaining sugar. Bake until the bread pudding puffs above the rim of the cups and is set, about 30 minutes. Let cool a few minutes (the pudding will sink), and serve warm.

Categories:
Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Panettone Bread Pudding

Recipe courtesy of Ina Garten

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

Banana Pudding

Recipe courtesy of Trisha Yearwood

Garlic Bread

Recipe courtesy of Rachael Ray

Chocolate Pudding

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword