Bread pudding is one of my favorite childhood eats, but the bread pudding that I used to eat, I have to admit, wasn’t as delicious as this croissant bread pudding. It’s not surprising though because the deliciousness of a bread pudding depends on the quality of the bread you are using.
I once saw a Krispy Kreme doughnut bread pudding from Paula Deen no less.. I have no doubt that is soooo good and so decadent, I won’t even try making it..so sinful and I don’t think my family will allow it..Krispy Kreme doesn’t last long in our house; my little boy can finish a half dozen box if I just let him but I don’t and I try not to pass by the store when we’re on the mall.
Back to the croissant pudding..the recipe is from Barefoot Contessa, my aunt (joke) when I read the recipe, my reaction was..whoa..that much egg yolks?! This is definitely rich and decadent. I decided to halved the recipe, I have a small family and my husband doesn’t like pudding. I tweaked it just a little by using less egg yolks and adding chocolate chips. ..
The smell of the croissant is heavenly (I love the smell of butter), I almost don’t want to make it into pudding but I’m glad my self-control is stronger now. I let it go stale for a day before I made the pudding and here it is..Thanks again to Ina Garten for the recipe and for Peggy of Pantry Revisited for choosing it for us Barefoot Bloggers to try this month.
cast of characters…le croissant; chocolat; oeuf, lait, sucre et vanille (clear) in the bowl and raisins ( wonder what’s it called in French) ..haha just trying to learn a bit of French.. 😉
slice the croissant in half; arrange the bottom parts in a baking dish, spread some raisin and chocolate chips ; cover with the top parts of the croissant
pour in the custard mixture and let soak for at least ten minutes before baking..
ta-d..-uh-oh…I almost burned it..good thing I set the oven on low and the foil tent helped a lot too.. I left it for over two hours in the oven ( long story..). It was puffed high when I took it out and when I came back with the camera..it looks like this already..sunken; it doesn’t look appetizing but inside it’s moist and delicious…yum!
CROISSANT BREAD PUDDING
3 extra-large whole eggs (I used two eggs)
8 extra-large egg yolks ( I used only 2 yolks)
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale, sliced horizontally
1 cup raisins
I added some chocolate chips in addition to raisins.. ( optional)
note: *the oven to 325 degrees and I just set the temperature of the oven to low and then covered it with foil tent like it said in the ecipe.
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 by 15 by 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 1-inch of hot water ( baine marie). 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.
Thank you so much for reading and Have a nice day! 🙂
Croissant Bread Pudding
- NOTE: *THE OVEN TO 325 DEGREES AND I JUST SET THE TEMPERATURE OF THE OVEN TO LOW AND THEN COVERED IT WITH FOIL TENT LIKE IT SAID IN THE ECIPE.
- 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 BY 15 BY 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 1-INCH OF HOT WATER ( BAINE MARIE). 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.