The poll results for what I should blog next……Croissant Bread Pudding…sorry Ben, grits are next I promise.I love bread pudding…..with no raisins:) I love all food without raisins. I am that girl in restaurants that always asks “does your bread pudding have raisins in it?” Sadly, the answer is usually yes, except in New Orleans. Best response I ever got to my annoying question “no darlin’ we don’t do that down here” I remember my mom and I both squealing with glee, although we may have been drunk…. we were on a culinary cocktail tour after all.
I’ve messed with plenty of bread pudding recipes, most are too sweet and or too dry. This one I’m sharing with you is over the top rich, but moist and nourishing. Tons of eggs, buttery croissants, not too much sugar…..prefect. Could be breakfast with coffee or for dessert, just add a sticky sweet bourbon sauce.
Here is what you’ll need.
- 3 extra large whole eggs
- 8 extra large egg yolks
- 5 cups half n half
- 1 cup sugar
- 2 teaspoons real vanilla extract
- 1/2 teaspoon salt
- 6 large croissants or 20 mini croissants, chopped in 2 inch chunks
Not everyone has croissants laying around needing to be used up. I bake off tons each morning at work and sometimes they get burned…..yes it happens to all of us. So I trim off the dark bottoms and save them up. This recipe definitely benefits from day old croissants, or two days old…even better. Ready? Pre heat your oven to 375°This is the 3 whole eggs and and the 8 yolks. If using large eggs add 2 extra yolks.add the half n half, vanilla and salt, whisk until well incorporated. set asideChop your croissants (these are the minis I used) larges one chop in cubes.Fill your baking dishes with the chopped croissant. I used one 2 qt casserole dish, two 16 oz ramekins and 2 smaller 7 oz ramekins. Break it down for your needs, one big casserole for a party, lots of minis for take to the office treats.Fill each baking dish with the egg half n half mixture, let it soak for about 15 minutes, making sure to push the croissants down into the liquid. The mixture will puff up during cooking so do not overfill your baking dishes.Ready some bain maries or water baths for your ramekins/casseroles. Each one needs to be in a larger baking dish with boiling water added half way up the ramekin. Bake for 45 minutes. The smaller dishes should be done, larger dishes will take another 20 minutes. Bake until the mixture is set and slightly browned in top. Cool and eat slightly warm or chill and eat, tasty both ways. Add some fresh chopped strawberries too. I’d like to share a comment I got on this recipe, “all bread pudding should taste like this” Phil N. Seattle, WA.