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Croissant Bread Pudding
Author: Jackie
Croissant Bread Pudding
  • 12 croissants
  • 2 whole eggs
  • 6 egg yolks
  • ½ cup sugar
  • 2 teaspoon vanilla bean paste or vanilla
  • ¼ teaspoon salt
  • 2 cups whipping cream
  • 1 cup milk
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 ¼ of cream mixture to the croissant pieces and stir to combine.
  10. Wait 15 minutes and add another ½ 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