Time 1h50m Yield 8 to 10 servings Number Of Ingredients 7 Steps:
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. 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.
Time 1h10m Yield 10 serving(s) Number Of Ingredients 11 Steps:
Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish. Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry. Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts and sugar. Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes-the pudding will sink as it sits; that’s OK. Serve immediately, or reheat before serving.
Time 1h Yield 8 serving(s) Number Of Ingredients 9 Steps:
Prepare a 9x13 baking dish with cooking spray or rub with butter. Place croissant cubes in the bottom of pan. Sprinkle cubes with pecan pieces. In a large mixing bowl, combine milk and heavy cream. Whisk in both sugars, eggs, vanilla and cinnamon. Combine until smooth and well blended. Pour over the top of croissant cubes and pecans. Very gently press down cubes so they are all moist. Cover with foil and refrigerate for 1-3 hours. Preheat oven to 350°F. Uncover and bake for 35-40 minutes. It should be nicely browned and slightly jiggly. Let sit for 5-10 minutes as it will be very hot. Top each serving with vanilla ice cream or some type of warm caramel sauce.
Time 1h30m Number Of Ingredients 12 Steps:
Preheat the oven to 350° and spray a 9x13 baking dish with cooking spray and set aside. In a large bowl whisk together the milk, heavy cream, eggs, sugar, vanilla extract, salt, and cinnamon. Add the croissant cubes and mix together until the croissants are fully coated in the cream mixture. Let it sit for 25-30 minutes, stirring about 15 minutes in. Once the croissants have soaked pour the mixture into the prepared pan. Bake for 45-50 minutes, until the custard, is set and the croissants are starting to brown. While the bread pudding is baking prepare the vanilla sauce. In a medium saucepan combine the butter, sugar, and cream. Whisk constantly over medium heat until the sauce thickens and coats the back of a spoon. Remove from the heat and add the vanilla. Allow the bread pudding to sit for at least 20 minutes before serving. Serve with warm vanilla sauce.
Time 1h45m Yield 14 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan. Place pecans on a baking sheet. Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C). Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes. Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well. Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour. While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes. Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well. Remove bread pudding from oven and serve warm with custard sauce.
Time 2h45m Yield 14 Number Of Ingredients 10 Steps:
Whisk milk, sugar, butter, and eggs together in a large bowl. Add bananas. Add croissants and mix well. Pour mixture into a 9x13-inch baking dish. Refrigerate for 1 hour so croissants can absorb some of the liquid. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until center is set and top is golden brown, about 1 hour. Let cool for 30 minutes before slicing. Meanwhile, combine brown sugar, butter, and rum in a saucepan. Cook and stir until melted together, about 5 minutes. Remove from heat and stir in heavy cream. Pour warm sauce over the bread pudding right before serving.
More about “croissant maple bread pudding recipes”
Time 1h10m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large bowl, whisk the eggs, milk, syrup and butter; stir in bread cubes., Transfer to a well-greased 1-qt. pudding mold or ovenproof bowl; cover tightly. Place on a rack in a deep kettle; add 3 in. of hot water to pan. Bring to a gentle boil; cover and steam for 1 hour or until a knife inserted in the center comes out clean, adding water to pan as needed., Let stand for 5 minutes before unmolding onto a serving plate; serve warm with whipped cream. Refrigerate leftovers.
