Croissant Bread Pudding ( Ina Garten )

Submitted by CookbookCarrie

"I saw Ina Garten prepare this on the "Barefoot Contessa" show on Food Network. It is EXCELLENT, but very rich, great for entertaining."

 

• Ready In: 1hr 45mins
• Ingredients: 7
• Serves: 9

ingredients

• 3 extra-large eggs
• 8 extra-large egg yolks
• 1182.95 ml half-and-half
• 354.88 ml sugar (you can use splenda in place of the sugar in this recipe with no additional changes)
• 7.39 ml vanilla
• 6 stale plain croissants, sliced open
• 236.59 236.59 ml dried cranberries or 236.59 ml dried apricot

directions

1. Preheat oven to 350°F.
2. Whisk together egg, half and half, sugar, vanilla.
3. Set aside.
4. Place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.
5. Pour custard mixture over and push down so the croissants absorb the custard.
6. Let sit 10 minutes, then press again.
7. Place in water bath, cover with foil but poke holes so steam can escape.
8. Bake 45 minutes covered, then uncover and bake an additional 45 minutes.

Reviews

[elamika]

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).

 

[Angela Distefano]

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.)

 

[Barbell Bunny]

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!

 

[Chef MurphyGirl]

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!

 

[Junkintrunk]

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!