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croissant bread pudding

I needed to make a special treat for someone that did something nice for me. I did a little recon and found out that her favorite dessert was bread pudding. I went to the store to buy some bread and nothing looked good to me. Sourdough? No. Dutch Crunch? Nah. Then I looked up and saw a big box of croissants. Croissants would make an over the top bread pudding. I got home and took about 5 different recipes and took the parts that I liked from each and this is what I came up with. There is no doubt that this is a special occasion dish. It is incredibly rich, decadent, and fattening. But can you think of something more comforting than a bread pudding made from croissants, in a rich custard, with ginger jam and rum soaked raisins? I think not.

croissant bread pudding6 croissants (day old are better, but I used fresh ones)
1 cup raisins
1/2 cup rum
3 Tablespoons soft butter
1/2 cup ginger jam
3 eggs
2 cups half and half
2 cups whole milk
2 cups sugar
1 Tablespoon vanilla
1 vanilla bean split and scraped
2 teaspoons cinnamon
1/2 teaspoon salt

croissant bread puddingPour the rum over the raisins.

croissant bread puddingLet the rum soak into the raisins for about an hour.

croissant bread puddingSlice the croissants in half. Slather one side with the softened butter and the other with the ginger jam. It is a delicious little sandwich that will be the base of our pudding.

croissant bread puddingCut the croissants in half.

croissant bread puddingPut the croissant pieces in a buttered 9×13 baking dish.

croissant bread pudding recipeGet the raisins out of the rum and scatter them over the top of the croissants.

croissant bread pudding recipeWhisk together the rest of the ingredients. I put the rum from the raisins into the custard as well. It would be shameful to let good rum go to waste.

croissant bread pudding recipeYou could also use the blender to get it nice and smooth.

croissant bread pudding recipesPour the custard over the croissants.

croissant bread pudding recipeLet the custard soak into the croissants for about an hour. Every 15 minutes or so, use a fork and push the croissants into the custard so that it absorbs.

croissant bread pudding recipesBake the bread pudding in a 375 degree oven for about an hour. When it is done, it will be golden brown and puffy. I promise that if you make this for someone that they will love you forever.

Croissant Bread Pudding

Ingredients

  • 6 croissants (day old are better, but I used fresh ones)
  • 1 cup raisins
  • 1/2 cup rum
  • 3 Tablespoons soft butter
  • 1/2 cup ginger jam
  • 3 eggs
  • 2 cups half and half
  • 2 cups whole milk
  • 2 cups sugar
  • 1 Tablespoon vanilla
  • 1 vanilla bean split and scraped
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt

Instructions

  1. Pour the rum over the raisins.
  2. Let the rum soak into the raisins for about an hour.
  3. Slice the croissants in half. Slather one side with the softened butter and the other with the ginger jam. It is a delicious little sandwich that will be the base of our pudding.
  4. Cut the croissants in half.
  5. Put the croissant pieces in a buttered 9×13 baking dish.
  6. Get the raisins out of the rum and scatter them over the top of the croissants.
  7. Whisk together the rest of the ingredients. I put the rum from the raisins into the custard as well. It would be shameful to let good rum go to waste.
  8. You could also use the blender to get it nice and smooth.
  9. Pour the custard over the croissants.
  10. Let the custard soak into the croissants for about an hour. Every 15 minutes or so, use a fork and push the croissants into the custard so that it absorbs.
  11. Bake the bread pudding in a 375 degree oven for about an hour. When it is done, it will be golden brown and puffy.
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31 Responses to Croissant Bread Pudding

  1. Cricket says:

    Holy mother of UNF! Gonna have to try this!

  2. Dangler says:

    Yes, I will be right over. No need to ask me twice…..

  3. Memoria says:

    What a lovely dish, Bree.

  4. corey says:

    Oh man…I was lucky enough to taste this. It was divine. I can’t wait to make this.

  5. alberta says:

    Thanks for the recipe. I made this today (with a few variations) for my office bake-off and it won in the “Best other baked good” category!

  6. MsNJohnson says:

    God bless you, Bree!!! I recently finished making this bread pudding today and it is sooo so good. I will admit I had everything on hand except, the rum and ginger preserves, otherwise I followed the recipe as written. I can not wait to try it with the rum!!!! Great recipe!!!!

    • bakedbree says:

      I am so glad that you liked it. I would imagine that croissants, cream, and sugar, will taste good in any combination, with or with rum.

  7. anonymous says:

    May I know what the 2 cups half and half refers to in the recipe???

  8. corderonegra says:

    This is divine…decadent, sinfully rich. Blows every other bread pudding recipe out of the water!

  9. [...] but it is would be a perfect accompaniment to a warm apple pie.  Or truly decadent alongside this croissant bread pudding.  And just downright sinful on top of this brownie with maybe a little caramel sauce on top?  [...]

  10. Kiwidude says:

    Its currently baking…. smells delicious :) For the non-Americans, 375 Degrees is Farenheit I’m assuming, around 180 degrees in celsius.

    Thank you !

  11. Belle says:

    I can’t wait to make this for someone special! Thank you for sharing!!!

  12. Kay says:

    Your recipe is totally perfect!! I did try urs. It was so good. Everyone loved it !! Thanks for sharing .. Thanks :)

  13. KayLove says:

    Hi Bree !! .. I did try this recipe. It was so goooood !!! And of course you were totally right that everyone will love it. Thanks for sharing :)

  14. [...] but it is would be a perfect accompaniment to a warm apple pie.  Or truly decadent alongside this croissant bread pudding.  And just downright sinful on top of this brownie with maybe a little caramel sauce on top?  [...]

  15. Sofia says:

    This recipe looks too good. But in the end can u tell me if I should bake it covered with foil or uncovered?

  16. Carolyn says:

    Hi there can you make ahead (1day) stop before cooking and cook before or cook and reheat….how did it fair with re-heating leftovers? Thank you!

  17. CAROLYN says:

    Hi there…can you make this a day ahead….leave soaking overnight and cook the next day or should you just cook and reheat? Also salted or unsalted butter? Thank you!

    • bakedbree says:

      Yes this can soak overnight, or baked and reheated, whichever is easier. And I always use unsalted. I just like the way it tasted better.

  18. Hi, can I substitute 1 can 14 oz Eagle Bran Sweetened Condensed Milk instead of the 2cups Half and Half, 2cups Whole Milk and 2 cups of sugar? I met a lady in the market and that is what she uses. I do have a bottle of Flor de Caña. Thanks Gypsi

  19. Kat says:

    I’m relatively new to cooking, but I missed what you do with the vanilla bean. You don’t put it in the custard split and scraped, right?

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