Croissant bread pudding
Croissant Bread Pudding
Remember I mentioned finding that yummy ciabatta bread on the clearance rack of the bakery dept.? Well, I grabbed some of these croissant “twists” too. I figured I didn’t care if they were a little stale since I knew I wanted to use them in bread pudding anyway.
I’ve had my eye on this Ina Garten recipe for a while and those croissants were destined for it. I don’t even know what to say about this recipe. It is wonderful. Amazing. Perfect. Basically, we took one bite and just sighed. It’s that good. And the house smelled absolutely lovely while it was baking.
Seriously, just look at this! We ate it warm, room temperature, and then cold from the fridge for breakfast the next day. There is no wrong way to enjoy it. It’s pure joy, all wrapped up in custard.
And that’s even without including the raisins Ina suggested. (I am no fan of raisins in my baked goods.) Instead, I added some cinnamon, and we couldn’t be happier with the results. See all those browner croissant tops? Cinnamon. After it starting puffing up in the oven, some of the cinnamon just found a home on the tops of the croissants. So delicious and pretty. In fact, I’ve got my eye out for more day-old croissants to freeze for another time. There will positively be another time.
Recipe: Croissant Bread Pudding
(adapted from Ina Garten‘s recipe)
3 large whole eggs
8 large egg yolks
5 c. half and half
1 1/2 c. granulated sugar
1 1/2 tsp. pure vanilla extract
1/4 tsp. ground cinnamon
6 large croissants, preferably stale, sliced horizontally (or 10-12 small croissants)
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, vanilla, and cinnamon. 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 the tops of the croissants (brown side up). 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.