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I substitute semi-sweet chocolate chips for the raisins as I can't stand raisins in my bread pudding. The result was a truly decadent dessert!
It is easy and amazingly yummy. To lessen the guilt, however, use skim milk (2 cups), two eggs, and 1/2 cup of sugar for about 4 large croissants. You can add any flavoring you want (I use vanilla and almond, and sprinkle sliced almonds on top). The taste will not suffer -- and neither will your behind (not so much, that is).
This is THE best bread pudding recipe. I usually leave out the raisins, always add cinnamon and a dash of nutmeg and sometimes add things like sliced apples or pecans depending on my mood. I enjoy this so much more when it is drizzled with Hard Brandy Sauce. (1/2 butter melted with 1/4 cup sugar and 3/4 cup Brandy whisked constantly over medium heat.)
I had a wonderful croissant bread pudding recipe several Christmases ago and overheard the baker mention Ina Garten. I found this recipe, and am so glad I did so now I can share this delicious dessert with friends and family. It is SO good. For convenience reasons, I halved the half-and-half and for the remainder used vanilla almond milk. The croissants I used were straight from the bakery, but I lightly toasted them in my oven for a crunch that resembles the staleness required. I also soaked my raisins in amaretto for about 20 minutes. The croissants are crispy on the outside and are so fluffy and eggy on the inside. This is a beautiful dessert sure to wow any crowd. Totally a keeper!
Made three pans, turned out great.
Substituted flaky apple strudel for fruit and some croissants.
used the Bourbon sauce with it.
My mom makes this recipe for holidays and special events; it's always our favourite bread pudding. She leaves out the dried fruit. Though reading other reviews, next time we may use sems-sweet chocolate... that sounds divine!
This recipe is fabulous! I am not a hudge bread pudding fan but saw Ina make this on "Barefoot Contessa". One day at the store they had a large package of petite croissants on sale so I bought them and made this recipe. Devine! Easy! Comforting yet has a bit of pazazz with it. Give this one a try, you will not be disappointed! Thanks for posting!
Wonderful! I used craisins instead of raisins, but otherwise followed the recipe as written, and every speck was devoured.
I made this over the holidays with 10 lg leftover glazed doughnuts and a combinaton of eggnog, whole milk, and fat free creamer. Delish! No raisins though! Food foul!
This was so darn easy and it tasted wonderful...