Croissant Bread Pudding

 

“What to do with 100 year old stale 🥐?”

Another quote from Val.

It’s a long, LONG story as to why my angel had so many leftover, stale croissants.
But, the answer is left to Ina Garten: Croissant Bread Pudding.

 

And I agree with Val: raisins have no place in baked goods.

Let’s make this recipe sans the raisins and continue to swoon in delight and drooling 🤤 ease.

Croissant Bread Pudding 

(Adapted from Ina Garten’s recipe)

 

3 extra-large whole eggs
8 extra-large egg yolks
4 cups heavy cream
1 1/2 cups sugar
1 1/2 tsp. vanilla extract
8 croissants, stale
1/4 cup maple syrup
1 Tbs. powdered sugar + 2 tsp. cinnamon (for dusting)

 

Preheat the oven to 350 degrees.

 

In a medium bowl, whisk together the whole eggs, egg yolks, cream, sugar, and vanilla.

 
Set the custard mixture aside. 

Chop the stale croissants into 1-2″ pieces. 

In a medium oval baking dish, distribute half the croissants.

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 with maple syrup drizzle and dusted with powdered sugar and cinnamon.