Croissant Bread & Butter Pudding
photo by Boomette
- Ready In:
- Place the raisins in a glass bowl and pour the Frangelico over them and set aside for 1 hour.
- Preheat the oven to 180°C.
- Cut the croissants almost in half horizontally, open out and place each croissant in an individual 11/4 cup or 310ml ovenproof dish; drain the raisins, reserving the Frangelico that hasn't soaked into the raisins.
- Scatter the raisins on and around the croissants. (If adding chocolate chips, add them now).
- Combine the milk, cream, sugar and eggs and the reserved Frangelico in a large jug.
- Slowly pour the milk mixture over the croissants, allowing it to soak inches.
- Place the dishes on a baking tray and bake the croissant puddings for 35 minutes, or until puffed and golden.
Questions & Replies
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I didn't want it to be too sweet so I omitted the sugar. It was very good that way. We ate it as breakfast this morning (it was made yesterday evening). Maybe more Frangelico would be better. I couldn't detect the taste of it. I used plain croissant and chocolate chips. I used 15% thick cream. Thanks Bluemoon. Made for Please Review My Recipe.
I can't believe how easy a recipe this is compared to the incredible taste this bread pudding provides! I made as directed, only increasing the amount of Frangelico by just a bit. I did add the chocolate chips as I was unble to find chocolate croissants. As good as this recipe is on it's own, I intensified the flavor by serving Kittencal's Delicious Butter-Pecan Sauce recipe #78647 and sent this dessert absolutely over-the-top!! What an awesome combination : ) I highly recommend this for any occassion. Bluemoon Downunder, I thank you!!
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