Croissant Bread Pudding is a delightful dessert that combines buttery croissants with a rich custard, making it a wonderful choice for any occasion. As the weather cools down, the dish brings warmth and comfort, perfect for cozy gatherings or holiday celebrations.
For those with dietary restrictions, you can substitute the half-and-half with a dairy-free alternative like almond or oat milk. If you wish to avoid raisins, feel free to use chocolate chips or nuts instead. Make sure to use pumpkin puree instead of pumpkin pie filling to maintain the intended flavor.
Pudding & Mousse
Croissant Bread Pudding Recipe
Ingredients
- 6 croissants, preferably stale, cut into large pieces
- 4 extra-large whole eggs
- 8 extra-large egg yolks
- 5 cups half-and-half
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 cup raisins
Instructions
- Start by getting your oven warmed up to 350 degrees Fahrenheit. Lightly coat a 10 by 15 by 2 1/2-inch oval baking dish with some butter or oil to prevent sticking.
- Grab a medium bowl and whisk together 4 extra-large whole eggs, 8 extra-large egg yolks, 5 cups half-and-half, 1 1/2 cups granulated sugar, and 1 1/2 teaspoons of pure vanilla extract until everything is nice and smooth.
- Take those croissants and chop them into big chunks. Arrange the bottoms in the greased baking dish, then scatter 1 cup of raisins evenly over the croissant pieces.
- Now, place the tops of the croissants, brown side facing up, right on top of the raisins. Pour the custard mixture over the croissants, lightly pressing down to help them soak it all in.
- Let those croissants hang out in the custard for about 10 minutes. While that’s happening, grab a larger baking pan and fill it with 1 inch of hot water. Set the smaller dish inside the larger one to create a nice water bath.
- Cover the larger pan with aluminum foil, making sure to tent it a bit so it doesn’t touch the pudding. Poke a few holes in the foil to let steam escape and keep things from getting too soggy.
- Pop the pudding in the oven for 45 minutes. After that, take off the foil and let it bake for another 40 to 45 minutes, or until it’s nice and puffed up, with the custard just set but still slightly jiggly in the center.
- When it’s finished, carefully pull it out of the oven and let it cool down a bit before serving it warm or at room temperature.
Tips
- You can prepare the pudding a day in advance and let it soak overnight in the refrigerator for even richer flavors.
- Store any leftovers covered in the refrigerator for up to three days; reheat individual servings in the microwave.
- For a fun twist, top your serving with whipped cream or a scoop of ice cream for added indulgence.
If you’re looking for another delicious dessert, I highly recommend trying Pecan Pie Bread Pudding. Its combination of flavors is sure to impress and adds a unique twist to your dessert table.