Croissant Bread Pudding
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablespoon butter (softened, to grease the pan)
- 6-8 croissants (Use day old or stale croissants. 8 cups in total when chopped)
- 6 large eggs (at room temperature)
- 1 cup milk (whole or 2%)
- 1 cup heavy whipping cream
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 recipe vanilla sauce (creme anglaise)
Method
- Preheat the oven to 350°F/180°C, or 160°C fan oven. Butter the inside of a 9×13 inch (approx. 23×33 cm) baking pan.
- Chop the croissants with a serrated knife into 1-inch bite size pieces. Add them to the prepared 9x13 pan.
- In a bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt.
- Pour the mixture over the croissants, and allow to sit for 20 minutes at room temperature to soak up the custard mixture. Or, if you’re making this ahead, cover and store it in the fridge until the next morning/day.
- Cover with foil, and bake for 30 minutes covered. Uncover and bake for 10-15 more minutes, or until the internal temperature of the custard is 160°F/70°C and the top is golden brown. Serve with fresh berries and vanilla sauce or dust with powdered sugar.