Croissant Bread Pudding

Croissant Bread Pudding

Croissant Bread Pudding

I have been testing recipes for my Easter Day brunch all week. I will be cooking for about 45 family members, which are my harshest critics. There are a few people with aspirations of writing a cook book in the family, me being one of them. Needless to say, we are all a bit competitive, even though I know that I am the best cook of them all 😛

Warm Croissant Bread Pudding

So this is why I am testing recipes now. Each dish has to be perfectly balanced and executed. A lot of pressure right?!?! I think my real challenge will be with the lamb. I have to make it better than my uncle’s perfectly grilled lamb last year!

Croissant Bread Pudding with Fresh Berries

 

Anyway, this Croissant Bread Pudding certainly made the cut. It is sweet from the vanilla bean, buttery from the croissants, and creamy from the creme anglaise. I prefer a dense bread pudding rather than a mushy one. These cut perfectly into dense little squares. Serve with fresh berries and whipped cream for a stunning addition to your brunch or dessert table.

Croissant Bread Pudding

Croissant Bread Pudding

Ingredients

    Croissant Bread Pudding
  • 12 croissants
  • 2 whole eggs
  • 6 egg yolks
  • 1/2 cup sugar
  • 2 tsp vanilla bean paste or vanilla
  • 1/4 tsp salt
  • 2 cups whipping cream
  • 1 cup milk

Instructions

    Croissant Bread Pudding
  1. In a heavy bottomed pot, bring whipping cream and milk to a simmer.
  2. Beat eggs, egg yolks, sugar, vanilla bean paste and salt until light and fluffy.
  3. When milk/cream has come to a simmer remove from heat.
  4. Add a half of a cup or cream mixture to egg mixture and mix until combined.
  5. Continue this process by adding 1 cup of cream to egg mixture at a time and mix.
  6. Preheat you oven to 350 degrees.
  7. Grease a 9x13 inch pan.
  8. In a large bowl, break up 1in x 1in croissant pieces.
  9. Add 1/4 of cream mixture to the croissant pieces and stir to combine.
  10. Wait 15 minutes and add another 1/2 of the cream mixture, again stir to combine.
  11. Let rest for 5 minutes then stir.
  12. Finally, pour the rest of the cream mixture into the croissant bowl, mix and pour into pan.
  13. Bake for 40 minutes.
  14. Serve hot or cold with whipped cream and/or fresh berries
http://theseasidebaker.com/croissant-bread-pudding/

Warm Croissant Bread Pudding in Skillet

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8 Responses to Croissant Bread Pudding

  1. littleleopardbook March 13, 2013 at 12:03 pm #

    This looks so delicious! Can I come for brunch? With 45 people, what’s one more, right? 😉

  2. Jo Pomeroy March 13, 2013 at 3:50 pm #

    This looks beautiful. How many do you think this will serve? 6-8? Thanks!

  3. Sugaretal March 16, 2013 at 2:24 am #

    I love puddings and this one looks fantastic. Cant wait to try this out!

  4. Clare F March 19, 2013 at 12:01 pm #

    Will I be able to make this or should I fly you up to make it for me?!

Trackbacks/Pingbacks

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    […] Seriously, check it out: http://theseasidebaker.com/2013/03/13/croissant-bread-pudding/ […]

  2. Chive Cheddar Honey Biscuits | The Seaside Baker - April 3, 2013

    […] am proud to report that Easter was a success! If you remember from this post, I was really nervous about cooking for 45 people. I had never cooked an entire meal, with so many […]

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