Caramel Croissant Bread Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.
• Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don't be too timid.
• Take the pan off the heat and add the cream - ignoring all spluttering - followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.
• Place in the preheated oven for 20 minutes and prepare to swoon.

Steps:

• 1. Preheat oven to 350˚F.
• 2. Coat a 2-quart baking dish with cooking spray.
• 3. To toast nuts, arrange in a single layer on a rimmed baking sheet and roast for 2 to 4 minutes or until the nuts are fragrant and slightly darkened. Reserve.
• 4. Tear the croissants into bite-sized pieces and place half in the baking dish. Reserve the remaining half.
• 5. When the nuts are cool enough to handle, mix them with 1 teaspoon sugar and the ground cinnamon in a small bowl. Sprinkle the nut mixture on top of the croissants in the baking dish. Top with a layer of the remaining croissant pieces.
• 6. In a medium bowl, combine the Hood Heavy Cream and Hood Light Cream. Reserve.
• 7. In another medium bowl, whisk the eggs by hand until just beaten. Add the vanilla extract and the dissolved espresso powder to the eggs and whisk to combine. Reserve.
• 8. To make the caramel, combine 1 cup sugar and the water in a medium stainless steel saucepan. Stir to dissolve the sugar. Heat the sugar and water mixture over medium-high heat. Caramelize the sugar mixture by letting it gently boil, but do not stir. It should take 10 to 14 minutes for the mixture to turn a deep yellow/orange color. When it does, turn the heat to low. Slowly add the cream to the caramel, whisking vigorously. The mixture will be bubbly and will give off steam, so be careful. Remove the pan from the heat.
• 9. Add the coffee syrup and whisk for about a minute. Slowly add the egg mixture, whisking the entire time to avoid scrambling the egg. The mixture should be custard-like.
• 10. Pour the cream/egg mixture over the croissant mixture and wait for 10 minutes before baking.
• 11. Bake for 25 to 30 minutes or until the bread is set and the top is golden brown. Let cool for 5 to 10 minutes.
• 12. To make the topping, whip the Hood Heavy Cream with the coffee syrup, vanilla extract, sugar, and dissolved espresso powder until soft peaks form. Do not overbeat.
• 13. To serve, dust each piece with sifted confectioner's sugar and top with whipped cream.
• 14. Serving suggestion: Serve with oven baked-bacon or Canadian ham, fresh fruit, and Hood Milk.

Steps:

• Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
• Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
• Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
• Preheat oven to 350 degrees F (175 degrees C).
• Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
• Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

Steps:

• Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm or cold.

Steps:

• Preheat the oven to 350 degrees F. Lightly butter 2 ovenproof 6-ounce tea or coffee cups. Tear a loosely packed 1/2 cup of the croissant pieces into slightly smaller pieces, and toss them with the melted butter in a small bowl; set aside.
• Whisk the egg with 2 tablespoons of the sugar in a medium bowl until the sugar is dissolved. Whisk in the half-and-half and vanilla. Stir in the remaining 1-inch croissant pieces and the caramels, and let the mixture sit, folding occasionally, for about 15 minutes. Don't worry if the mixture seems too wet; the excess moisture will be absorbed as the pudding bakes.
• Divide the soaked bread mixture between the prepared cups. Top each with half the buttered croissant pieces, and sprinkle with 1/4 teaspoon of the remaining sugar. Bake until the bread pudding puffs above the rim of the cups and is set, about 30 minutes. Let cool a few minutes (the pudding will sink), and serve warm.

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.

Steps:

• Place bread in greased 2-qt. baking dish.
• Combine water and brown sugar; pour over bread.
• Combine remaining ingredients; pour over bread.
• Bake at 350 degrees F for 50-60 minutes or until knife inserted in center comes out clean.
• Serve warm or cold.