Best Prosciutto And Provolone Croissant Bread Pudding Recipes

Croissant Bread Pudding image

Provided by Ina Garten

Categories dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 7

3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins

Steps:

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Croissant Bread Pudding image

Provided by annconnolly

Categories Dessert

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 8

Steps:

Preheat the oven.
Set the temperature of the oven at 320ºF
Tear up the croissants.
Roughly tear the croissants into pieces, put them in a bowl and add the raisins.
Make the custard.
Start with the vanilla bean. Make an incision down the center, scrape the pulp out onto the bean and put it in a saucepan.
Next add the cream and milk and heat over a medium temperature. When the custard starts to boil, remove the saucepan from the heat.
Put the eggs and egg yolks in a bowl, add the sugar and begin whisking. Mix in a little hot milk, pour it all back into the saucepan and mix thoroughly.
Using a sieve, strain the custard over the croissants and raisins. Make sure they are entirely submerged in the custard. Leave the croissants to soak like this for 15 minutes.
Carefully pour the mixture into a buttered baking tin and spread it out to ensure that the raisins are evenly distributed.
Place the tin in the center of the oven and bake for 30 to 35 minutes.
To check that the pudding is done, insert a knife into the center. If when removing it is slightly wet then the pudding is ready as the centre should remain moist. Remove it from the oven and leave to cool down.