Croissant Bread Pudding

Croissant Bread Pudding

This recipe is a template for a light delicious, bread pudding, it can be sweet or savory.  You can add fruit fillings, nuts, caramel, or chocolate.  During the segment I decided to add a butter crumb topping with crushed pecans.  If you can’t find croissants you can substitute a brioche bread or challah.

12 cups of croissants (cut croissants into large, cubed size pieces)

3 extra large eggs

1 ½ cups pf heavy whipping cream

1 ½ cups of milk

2 tablespoons pure vanilla

2 teaspoons of cinnamon

1 stick of melted butter

1 cup of brown sugar

1 cup of white sugar

Nonstick cooking spray (to coat the bottom of the dish)

Directions

Whip eggs in a large mixing bowl, add heavy cream, milk, and sugars, mix until all the sugar dissolves, add butter and vanilla.  Lastly add the cut-up croissants.  Allow the croissant cubes to sit in the batter until they are all moistened.

Spray an 8 x 11 glass or ceramic dish with nonstick cooking spray

Place the batter in the dish, cover will foil.  Bake in a preheated 350-degree oven for 50 minutes, remove the foil for the last 20 minutes so the bread pudding can brown.

Allow to cool for ten minutes before applying the drizzle,

Vanilla Drizzle

½ stick of melted butter

1 ½ cups of Confectioners’ sugar

1 teaspoon vanilla

½ cup of whole milk