CROISSANT BREAD PUDDING
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.
COCONUT CROISSANT BREAD PUDDING
My new favorite desserts are bread puddings made with croissants. Not low fat but rich and satisfying. As with any bread pudding, the mixture can sit up to 24 hours before baking.
Provided by KelBel
Categories Quick Breads
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F.
- Cut croissant into 1-inch cubes and spread along the bottom of a greased 9 inch square baking pan.
- Mix eggs, light cream, coconut milk, sugar and water until well combined.
- Pour custard mixture over bread cubes. Let sit for 15 minutes to 24 hours.
- Top with shredded coconut and macadamia nuts. Bake for 60 to 75 minutes.
Nutrition Facts : Calories 632.3, Fat 44, SaturatedFat 25.4, Cholesterol 170.3, Sodium 503.7, Carbohydrate 51.8, Fiber 4.7, Sugar 27.4, Protein 11.6
CROISSANT BREAD PUDDING
This bread pudding recipe is unique because it uses buttery croissant rolls instead of the traditional day-old French bread. The mix of chocolate and toffee is amazing with the rich custard sauce added just before serving!
Provided by SweetPea
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
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.
Nutrition Facts : Calories 677.7 calories, Carbohydrate 87.3 g, Cholesterol 107.4 mg, Fat 33.2 g, Fiber 2.3 g, Protein 9.5 g, SaturatedFat 15.9 g, Sodium 530.8 mg, Sugar 58.5 g
COCONUT CROISSANT BREAD PUDDING
Make and share this Coconut Croissant Bread Pudding recipe from Food.com.
Provided by michaela1112
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together egg yolks, eggs, milk, coconut milk, sugar, coconut extract, vanilla extract and salt.
- Coat a 2 1/2 quart baking dish with nonstick cooking spray. Cut croissants in half horizontally. Place bottom halves, cut-side up, in prepared pan. Sprinkle with chocolate chips, and coconut. Cover with top halves of croissants, cut-side down. Pour egg mixture over top. Top with baking sheet weighted down with cans so croissants get pressed down and submerged in liquid. Let stand 30 minutes.
- Heat oven to 350. Remove baking sheet used as weight.
- Cover pudding loosely with foil. Place pudding in a larger pan on oven rack. Pour hot water into larger pan to reach depth of 1 inch.
- Bake at 350 for 1 hour. Remove foil: bake an additional 30 minutes or until temperature registers 160F on an instant-read thermometer. Carefully remove dish to wire rack; cool slightly. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 496.4, Fat 24.4, SaturatedFat 16, Cholesterol 198.5, Sodium 281.3, Carbohydrate 63.4, Fiber 2, Sugar 48.7, Protein 8.9
COCONUT CROISSANT BREAD PUDDING
I saw this recipe a couple of years ago in Family Circle Magazine. Usually, I might read the recipe and think I will try it, but I throw out the magazine before I do. But, this recipe was different. I HAD to try it and I'm so glad I did! My entire East TX family loves bread pudding. This one quickly became everyone's...
Provided by Mary Ann Thompson
Categories Puddings
Time 2h30m
Number Of Ingredients 12
Steps:
- 1. Before I give the "regular" directions, let me add: I get the HUGE croissants at Sam's Club Bakery and use as many as needed to fill an 11 x 17 inch baking dish. I also use the Hershey's Special Dark chocolate bars, chopped, instead of chocolate chips. And, I have been known to put a little extra coconut in. This is very rich and decadent. I have never felt the need to dust it with confectioners sugar! I hope you enjoy!
- 2. Whisk together egg yolks, whole eggs, milk, coconut milk, sugar, coconut extract, vanilla and salt.
- 3. Coat a 2 1/2 qt baking dish with cooking spray. Cut croissants in half horizontally. Place bottom halves, cut-side up, in prepared dish. Sprinkle with chocolate chips and coconut. Cover with top halves of croissants, cut-side down. Pour egg mixture over top. (Before next step, I place waxed paper or plastic wrap over the croissants.) Top with baking sheet weighed down with cans so croissants get pressed into and submerged in liquid. Let stand for 30 minutes.
- 4. Heat oven to 350 degrees. Remove baking sheet used as weight (and waxed paper/plastic wrap if used). Cover pudding loosely with foil. Place pudding pan in a larger pan on oven rack. Pour hot water into larger pan to fill to a depth of 1 inch.
- 5. Bake at 350 degrees for 1 hour. Remove foil' bake an additional 30 minutes or until temperature registers 160 degrees on an instant-read thermometer. Carefully remove dish to wire rack; cool slightly. Dust with confectioners sugar before serving, if desired.
COCONUT BREAD PUDDING
The classic bread pudding is enhanced with coconut flakes and coconut milk.
Provided by Yoda
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
- In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
- Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 48.8 g, Cholesterol 84.2 mg, Fat 22.3 g, Fiber 3 g, Protein 8.5 g, SaturatedFat 17.9 g, Sodium 364.4 mg, Sugar 24.8 g
COCONUT CRUNCH DELIGHT
I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.
Nutrition Facts :
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- Layer half of the croissants into a 2.5 qt baking dish. Sprinkle in half of your fresh berries. Layer the rest of the croissants on top.
- In a large bowl, whisk together the milk, eggs, sugar, vanilla, almond extract and salt. Pour the mixture over the croissants. To make sure all the pieces get moistened, tilt the baking dish all around, and gently press them into the liquid.
- Top with the rest of your berries and sprinkle the nuts on top if using. Let stand for 15 minutes (or cover and place in fridge if making ahead) while your oven preheats to 350F.
- Bake for 45-55 minutes or until a thin knife inserted into the center comes out clean. The center should be set and puffed up when done. Let stand for 15 minutes before serving. Dust with powdered sugar if desired.
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