Name: Croissant Bread Pudding
Prep time: 10 min
Cook time: 1 h
Total time: 2 h 10 min
Yield: 8
Cuisine: baking
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

Jump to Recipe

What do you get when you mix croissants, raisins, and rum? A delicious comforting Croissant Bread Pudding!

Ingredients //

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 //

Step 1:

Pour the rum over the raisins.

Step 2:

Let the rum soak into the raisins for about an hour.

Step 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.

Step 4:

Cut the croissants in half.

Step 5:

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

Step 6:

Get the raisins out of the rum and scatter them over the top of the croissants.

Step 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.

Step 8:

You could also use the blender to get it nice and smooth.

Step 9:

Pour the custard over the croissants.

Step 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.

Step 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.

Why 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. I promise that if you make this for someone that they will love you forever!

Croissant Bread Pudding

Yield: serves 8

Prep Time: 10 minutes

Cook Time: 1 hour

Additional Time: 1 hour

Total Time: 2 hours 10 minutes

Not light by any stretch, but incredible. Croissant Bread Pudding is a perfect make ahead dish.

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

Pour the rum over the raisins.
Let the rum soak into the raisins for about an hour.
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.
Cut the croissants in half.
Put the croissant pieces in a buttered 9?13 baking dish.
Get the raisins out of the rum and scatter them over the top of the croissants.
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.
You could also use the blender to get it nice and smooth.
Pour the custard over the croissants.
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.
Bake the bread pudding in a 375 degree oven for about an hour. When it is done, it will be golden brown and puffy.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 675Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 142mgSodium: 495mgCarbohydrates: 98gFiber: 3gSugar: 74gProtein: 11g

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janet peters

Saturday 1st of April 2017

Hi, I'd like to try this. Where did you find the ginger jam? Many thanks, Jan

bakedbree

I can get it at the regular grocery store. If it isn't with the jams and jellies, you can usually find it in the British section.

Kat

Saturday 11th of January 2014

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?

Monday 13th of January 2014

You can, but then remove the pod. You can add the pod to a sugar to make vanilla sugar out of it.

Gypsi Tompkins

Monday 16th of December 2013

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

Tuesday 17th of December 2013

I have never done this, give it a try and see what happens.

CAROLYN

Monday 16th of September 2013

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!

Thursday 19th of September 2013

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.

Carolyn

Wednesday 11th of September 2013

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!