CROISSANT PUDDING
Serve this decadent pudding as a sweet brunch dish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Lightly butter a small oval (or other shallow 1 1/2- to 2-quart) baking dish; set aside.
- In a large bowl, whisk together eggs, sugar, milk, and salt until combined. Add croissants; toss to coat. Let sit, turning occasionally, until they have absorbed some of the liquid, about 10 minutes. Pour mixture into prepared baking dish; smooth top with a spatula. Scatter with almonds.
- Bake until pudding has puffed up and a toothpick inserted in center comes out clean, 40 to 50 minutes. Cool at least 10 minutes before serving with whipped cream, if desired.
CARAMEL CROISSANT PUDDING
I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use. Now, adding cream and bourbon is probably a lot less thrifty than throwing some stale bread away in the first place, but this is such a fabulous pudding that I now think it should be every Monday night's supper. And I mean supper: With something this substantial, you certainly need eat nothing beforehand. Though I admit a small crunchy salad may not be a bad idea first. Oh, and if you don't have any Bourbon in the house, first may I say, please consider it, and second, replace it, rather, with rum; Scotch Whisky may seem the obvious subsitute but it would be the wrong one, I feel.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 45m
Yield Serves 2 greedy people
Number Of Ingredients 7
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.
CROISSANT BREAD AND BUTTER PUDDING
Provided by Kevin Dundon
Categories Brunch Dessert Bake St. Patrick's Day Casserole/Gratin Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Generously butter an ovenproof dish that measures about 20 x 30cm (8 x 12 inches).
- Arrange a single layer of croissant chunks, slightly overlapping, in the bottom of the dish. Scatter over some of the raisins, place another layer of croissant chunks on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.
- To make the custard, heat the cream and milk in a saucepan until the mixture comes almost to the boil. Remove from the heat. Meanwhile, whisk together the eggs, ground cinnamon and sugar in a large heatproof bowl set over a saucepan of simmering water until the mixture is thickened and the whisk or beaters leave a trail when lifted. Remove from the heat and beat in the cream mixture until well combined.
- Pour two-thirds of the custard over the croissants and leave to stand for about 30 minutes or until they have soaked up all the liquid. Preheat the oven to 180°C/350°F/gas mark 4.
- Pour the remaining custard over the soaked croissants and press down firmly with a fish slice or spatula so that the custard reaches halfway up the croissants. Place the dish in a roasting pan and pour in enough water to come a third of the way up the side of the dish. Bake for 30-35 minutes until the custard is just set and the top is golden brown. Serve immediately.
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
More about "croissant pudding recipes"
EASY CROISSANT PUDDING - CREATE BAKE MAKE
From createbakemake.com
CROISSANT BREAD PUDDING (VIDEO) - LITTLE SWEET BAKER
From littlesweetbaker.com
THE BEST CROISSANT BREAD PUDDING - CHEF IN TRAINING
From chef-in-training.com
CROISSANT BREAD PUDDING RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
CROISSANT BREAD PUDDING - MY BAKING ADDICTION
From mybakingaddiction.com
Reviews 4Calories 503 per servingCategory Miscellaneous
AMAZING CROISSANT BREAD PUDDING - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
Ratings 19Calories 260 per servingCategory Dessert
DECADENT CROISSANT BREAD PUDDING RECIPE | THE RECIPE …
From therecipecritic.com
5/5 (2)Total Time 1 hr 30 minsCategory Breakfast, Brunch, DessertCalories 515 per serving
MANON LAGRèVE’S MINI CHEESE CROISSANTS(RECIPE REVIEW) | KITCHN
From thekitchn.com
CARAMEL CROISSANT PUDDING | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
NUTELLA CROISSANT BREAD PUDDING RECIPE - INSPIRED TASTE
From inspiredtaste.net
CROISSANT BREAD PUDDING RECIPE WITH NUTELLA - SOUTHERN KISSED
From southernkissed.com
EASY CROISSANT BREAD PUDDING RECIPE - 2023 - MASTERCLASS
From masterclass.com
THE ULTIMATE CROISSANT BREAD PUDDING RECIPE!
From chefjeanpierre.com
CROISSANT BREAD PUDDING WITH CHOCOLATE SAUCE - SPRINKLE BAKES
From sprinklebakes.com
CORN SOUFFLé RECIPE - HOW TO MAKE CORN SOUFFLé
From thepioneerwoman.com
TARA RIDDLE: STUFFED CROISSANT FRENCH TOAST (RECIPE)
From nevadaappeal.com
CROISSANT BREAD PUDDING - FOODIE WITH FAMILY
From foodiewithfamily.com
THE 10 BEST INSTAGRAM RECIPES FROM APRIL 2023 | HUFFPOST LIFE
From huffpost.com
BAREFOOT CONTESSA | CROISSANT BREAD PUDDING | RECIPES
From barefootcontessa.com
PENNE WITH CHICKEN, ROASTED CHERRY TOMATOES, AND SPINACH
From americastestkitchen.com
BEST CROISSANT BREAD PUDDING RECIPE - EVER AFTER IN THE WOODS
From everafterinthewoods.com
#time-to-make #course #preparation #occasion #breakfast #desserts #easy #beginner-cook #dinner-party #holiday-event #puddings-and-mousses #christmas #thanksgiving #brunch #4-hours-or-less
You'll also love