Best Louisiana Croissant Bread Pudding Recipes

CROISSANT BREAD PUDDING

Croissant Bread Pudding image

This bread pudding recipe is unique because it uses buttery croissant rolls instead of the traditional day-old French bread. The mix of chocolate and toffee is amazing with the rich custard sauce added just before serving!

Provided by SweetPea

Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes

Time 1h45m

Yield 14

Number Of Ingredients 14

Ingredients

1 cup chopped pecans
10 large croissants, torn into pieces
4 cups milk
3 large eggs, slightly beaten
2 cups white sugar
1 ½ tablespoons vanilla extract
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
1 cup milk chocolate chips
1 cup toffee baking bits
1 cup white sugar
½ cup half-and-half
4 tablespoons butter
½ teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
Place pecans on a baking sheet.
Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).
Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.
Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.
Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.
While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.
Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.
Remove bread pudding from oven and serve warm with custard sauce.

Nutrition Facts : Calories 677.7 calories, Carbohydrate 87.3 g, Cholesterol 107.4 mg, Fat 33.2 g, Fiber 2.3 g, Protein 9.5 g, SaturatedFat 15.9 g, Sodium 530.8 mg, Sugar 58.5 g

CHOCOLATE CROISSANT BREAD PUDDING

Chocolate Croissant Bread Pudding image

I love bread pudding and I love chocolate croissants. Why not combine them? My daughters love chocolate, so this was a winner in my house. It's like a combination of a soft-brownie-cakey-chocolate-chip-cookie with a bit of a creamy texture inside. It tastes good warm, as all melted chocolate desserts do, but even better cooled. My daughters couldn't wait to eat, so good luck holding out for it to cool.

Provided by MichelleD

Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes

Time 1h35m

Yield 12

Number Of Ingredients 10

Ingredients

butter-flavored cooking spray
2 cups 2% milk
1 cup heavy whipping cream
3 eggs
¾ cup white sugar
1 teaspoon vanilla extract
1 vanilla bean, halved lengthwise
4 large day-old chocolate croissants, cut into 1/2-inch-thick pieces
1 (6 ounce) bag chocolate chips
1 tablespoon confectioners' sugar, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 33.9 g, Cholesterol 89.5 mg, Fat 18.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 168.5 mg, Sugar 23.9 g

CROISSANT BREAD PUDDING

Croissant Bread Pudding image

One of the best dessert I have ever made! This custardy creation was the perfect finale for a Cajun themed dinner. Eat it while it's hot but be warned - you won't be able to stop!!! Enjoy!

Provided by Nif_H

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

10 cups croissants, cut into 1-inch pieces (about 10 regular sized croissants)
2 cups milk
2 cups heavy cream
1 cup sugar
1 cup brown sugar
3 eggs
1 tablespoon vanilla (yes, a whole tablespoon!)
1 teaspoon cinnamon
1/2 cup pecans

Steps:

Prepare a 9x13 baking dish with cooking spray or rub with butter.
Place croissant cubes in the bottom of pan.
Sprinkle cubes with pecan pieces.
In a large mixing bowl, combine milk and heavy cream. Whisk in both sugars, eggs, vanilla and cinnamon. Combine until smooth and well blended. Pour over the top of croissant cubes and pecans. Very gently press down cubes so they are all moist.
Cover with foil and refrigerate for 1-3 hours.
Preheat oven to 350°F.
Uncover and bake for 35-40 minutes. It should be nicely browned and slightly jiggly.
Let sit for 5-10 minutes as it will be very hot. Top each serving with vanilla ice cream or some type of warm caramel sauce.