Croissant Bread Pudding

By Caroline Anderson May 3, 2023 34 mins read 400 Views

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This creamy croissant bread pudding with lemon and raspberries is rich, buttery and indulgent. It's also incredibly easy to prepare. This delicious treat can be made in just a few minutes. It will add a special touch to any brunch, breakfast or dessert.

The flaky croissant layer gives way to a silky custard flavored with vanilla and lemon, studded in fresh raspberries. This bread pudding is made even more decadent with optional cream cheese scattered throughout the custard.

If you want to make your best bread pudding a real show-stopper, drizzle some lemon curd over it and top with whipped cream. The humble origins of this dish, which was originally created to use old, stale, bread, have evolved into a delicious, comforting dessert.

It's not fair that something so delicious is this simple to make. But here we are. It's hard to describe this dish in words.

Make the bread pudding. You can make it for your mother on Mother's Day, for your spouse for a date night or even for yourself, because you deserve to be loved every day.

You only need to cut some croissants, mix some liquids together, spread some things in a pan and then soak everything together. It's really that simple!

Bread Pudding and Croissants

The buttery, lovely croissants with layers are perfect for bread pudding, but they should be a bit stale first. You can speed up the process by cutting them lengthwise, and then placing them (cut-side down) in a warm oven for an hour or so.

You don't want bakery-fresh croissants in your bread pudding because they won't absorb enough of the custard for it to be pudding-like. The stale croissants will absorb more custard and become pudding-like.

We have a few options. I prefer to simply cut the croissants lengthways.

The bottom halves are placed in the baking dish. I add small pieces of creamed cheese and fresh raspberries. Then I arrange the tops on the croissants and pour the custard over them.

You can slice out each croissant to serve it on a platter. It does mean that some custard won't be absorbed, and will instead be spread around the croissants.

If you want a bread pudding with a base that is traditional, where the croissants absorb all the custard, and have expanded, then you can cut them into 1 inch pieces and sprinkle them on the bottom of your pan.

You will then scatter the remaining ingredients on top of the croissants and bake as you described above. Both are delicious!

Bread Pudding Recipe with Croissants

When I said this was easy, I really meant it. Let's get our ingredients together!

Croissants
Egg yolks and Whole Eggs
Half and Half
Sugar
Vanilla Extract
Lemon Zest
Fresh Raspberries and Other Berries
Lemon Curd
Heavy Cream
Butter or Nonstick Cooking Spray
Cream cheese (optional, but delicious)

Plan ahead and buy the croissants 3 days in advance of making your simple croissant bread pudding. If you cannot, use the above tip to speed up the drying process.

If you don't have access to half-and-half, combine equal amounts of heavy cream and whole milk. If you must, you can use all heavy cream or whole milk. The result will be slightly different, but still delicious.

Feel free to play around with our croissant bread pudding while raspberries are ringing my chimes. Our pudding is lovely with blueberries, strawberries, and blackberries.

If you prefer stone fruits, then try pitted cherries and pitted peaches. If you like dried berries and raisins, use them. Just keep them underneath the lids of the croissant tops so they don't overcook.

Making your own lemon curd is a great idea. If you are short on time and want to buy jarred lemoncurd, it's a good option.

Croissant Bread Pudding Recipe

Equipment-wise, the recipe for today's croissant is a pretty low-maintenance one. You will need to use a baking pan and a roasting dish, but do not be scared!

9x13-inch Casserole Dish
Roasting Pan or Aluminum Roasting Pan on Sheet Pan
Cutting Board
Bread Knife
Measuring cups and Spoons
Mixing Bowl
Whistler
Aluminum Foil

The pudding will be baked in a 9-by-13 baking pan, but it must be placed into a larger baking dish or pan before being put into the oven. In the outer pan, we'll create a hot water bath with an inch or so of water.

Hot water prevents the custard curdling because it cooks it more gently than direct heat from the oven. This produces a smooth, velvety custard rather than a grainy one.

You'll also cover your pan in foil for the same reason. It may seem counterintuitive but you will also poke some holes in the foil so that steam can escape.

The tops of the croissants will not become soggy if you allow the steam to escape. This bread pudding is a delight because of the contrast between the crisp, flaky croissant tops and custard-rich bottoms.

Croissant Bread Pudding

Pre-heat the oven to 350oF. Grease a 9-inch x 13 inch pan lightly with butter or non-stick cooking spray.

Divide 6 croissants lengthwise, and arrange their bottoms in one layer on the pan. Any overlapping pieces should be broken up and pushed into the open spaces.

Dollop half a cup of lemon curd over the croissants. Break the cream cheese into knobs, and scatter them around the lemon curd and raspberries.

Place the tops of the croissants (cut-side down) on the contents of your pan. Place the 9"x13 pan inside the roasting pot. Use a half-sheet pan to stabilize an aluminum roasting tray.

In a large mixing bowl, whisk the egg yolks and sugar together with the half-and-half, vanilla extract and lemon zest. Continue to whisk until the colour is even and the sugar has dissolved. Pour the custard mix into the pan along with the croissants.

Let it soak for 10 minutes. Press the top croissants into the mixture gently from time to time. If you like, gently press the tops of the croissants with a plate.

Pour boiling water (but not hot) into the roasting pot, but be careful not to splash it into your bread pudding dish. Cover tightly with foil and then, using a butter knife or chopstick, stab 10 holes in the foil. This will allow steam to escape.

Transfer the roasting pan carefully to the oven. Bake for 45 minutes. Remove the foil, and continue baking for 40 to 45 more minutes or until the custard has set, but is still jiggly and golden brown.

Let the bread pudding cool for 15 mins before cutting or scooping it and serving. The remaining 1/4 cup lemon curd, heavy cream and heavy cream should be whisked together until smooth.

It is best to serve this warm or at a room temperature, with a drizzled lemon curd. Garnish the dish with any remaining raspberries, if desired, whipped cream or more lemon zest.

Croissant Bread Pudding

Course Breakfast, brunch, Dessert

American, French Cuisine

Keyword Bread pudding, bread with croissants, croissant bread pud, croissant recipe bread pudding

Preparation Time ten minute

Cook Time 1 Hour 30 Minutes

Total Time: 1 hour and 40 minutes

Servings

Calories 698 Kcal

Author Rebecca Lindamood

Equipment

9x13-inch baking dish
Roasting Pan or Aluminum Roasting Pan on Sheet Pan
Cutting board
bread knife
Measuring cups and Spoons
Mixing bowl
Foil

Ingredients

Butter or Nonstick Cooking Spray
6 Croissants preferably stale (see notes)
3 cups Fresh Raspberries divided
3/4 cup Lemon Curd divided
4 ounces cream cheese optional but tasty
3 jumbo eggs
8 jumbo egg yolks
5 cups Half and Half
1 1/3 cups Sugar
2 teaspoons Vanilla Extract
1 Lemon zested
3 tablespoons Heavy Cream

Instructions

Pre-heat the oven to 350oF. Grease a 9-inch x 13 inch pan lightly with butter or non-stick cooking spray.
Divide 6 croissants lengthwise, and arrange their bottoms in one layer on the pan. Any overlapping pieces should be broken up and pushed into the open spaces.
Dollop half a cup of lemon curd over the croissants. Break the cream cheese into knobs, and scatter them around the lemon curd and raspberries.
Place the tops of the croissants (cut-side down) on the contents of your pan. Place the 9"x13 pan inside the roasting pot. Use a half-sheet pan to stabilize an aluminum roasting tray.
In a large mixing bowl, combine the egg, yolks, half-and-half, sugar, vanilla, and lemon zest. Whisk until the mixture is homogeneous and the sugar has dissolved. Pour the mixture into the pan along with the croissants.
Let it soak for 10 minutes. Press the top croissants into the mixture gently from time to time. If you like, gently press the tops of the croissants with a plate.
Pour boiling water (but not hot) into the roasting pot, but be careful not to splash it into your bread pudding dish. Cover tightly with foil and then, using a butter knife or chopstick, stab 10 holes in the foil. This will allow steam to escape.
Transfer the roasting pan carefully to the oven. Bake for 45 minutes. Remove the foil, and continue baking for 40 to 45 more minutes or until the custard has set, but is still jiggly and golden brown.
Let the bread pudding cool for 15 mins before cutting or scooping it and serving. The remaining 1/4 cup lemon curd, heavy cream and the remaining 1/4 teaspoon of sugar can be whisked together until smooth.
It is best to serve this warm or at room temp with a drizzled lemon curd. Garnish the dish with any remaining raspberries, whipped cream, and more lemon zest if desired.

Notes

The layered croissants make a great bread pudding, but they need to be a bit stale first. You can also encourage them to become stale in a hurry by placing them cut-side down in a warm, dry oven for a few hours.

Nutrition

Carbohydrates: 63g

References:

By: Rebecca
Title: Croissant Bread Pudding
Sourced From: www.foodiewithfamily.com/croissant-bread-pudding/
Published Date: Wed, 03 May 2023 09:29:00 +0000

Frequently Asked Questions

What are the most important flavours in Thai cuisine?

Thai cuisine includes several distinct regional cuisines. These include Northern Thai food, Central Thai food, Southern Thai food, Eastern Thai food, Western Thai food, and Northeastern Thai. Each region has a distinct flavour profile.

Thai food contains many flavors.

Thais value sweetness as it makes the food more enjoyable. Thai cuisine has a lot of sweet ingredients such as coconut milk and palm sugar (gula Melaka).

Sourness is also very popular in Thailand. Hot dishes are often paired with sour foods. This helps to balance out the heat.

Thai food also includes spicy food. Spices such as chilli pepper, galangal, ginger root, and garlic are used extensively in Thai recipes.

Which ten spices are most in demand?

Spices can be used in food and drink flavoring. Some spices are more popular than others. But there are hundreds of varieties of spices out there. So let's look at the ten most popular ones and find out why they are so well-loved.

Spices are vital in cooking as they add flavor and aroma without adding calories. Many spices also contain essential vitamins and minerals, which help keep our bodies healthy.

Here is a list with the ten most loved spices.

Cinnamon - This spice is known to improve digestion and lower cholesterol levels. It prevents the flu and colds.
Garlic - This spice is known to boost immunity and fight infections. It can also help lower blood pressure by aiding digestion.
Oregano-This spice can boost energy and increase athletic performance. It helps to fight infection and improve memory.
Black pepper - This spice is rich in antioxidants and has anti-inflammatory properties. It also helps reduce stress and heart disease.
Basil -Basil contains vitamin K, calcium, and iron. It helps to fight cancer cells and improves metabolism.
Vinegar and salt - They make a great combination. Both salt and vinegar are very effective against bacteria and viruses.
Clove Oil - Clove oils are a natural treatment for sore and painful teeth. It can also relieve muscle spasms or cramps.
Ginger - Ginger has been proven to ease nausea and morning sickness during pregnancy. It helps remove congestion from your sinuses.
Curry Powder - Curries have been around since ancient times. They were first made with coconut cream, but today they can be made with different oils or ghee.
Turmeric – This spice is one the oldest medicinal herbs.

Use these ten favorite spices to enhance the flavour of your next meal. You might be amazed by the results.

How to Store Spices

Keep them out of the sun and heat.

For longer storage, store spices in a dark cabinet. This will help keep them fresh and prevent any deterioration due to oxidation.

Keep spices away from direct sunlight in a dry, cool place. It is possible for the spice to lose its flavor and aroma if it's placed in close proximity to a window or heater.

Spices are best stored in an airtight glass jar or tin. If you are storing your spices in plastic containers, ensure there is no moisture.

Check the seal every time you open and reseal it. Heat can cause moisture to spoil your product.

Don't throw out any spice leftovers. Don't throw them away, instead use them in new recipes. They can be frozen to prolong their shelf-life.

Statistics

According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)
Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)

External Links

How To

Are You able to make curry paste?

Curry paste uses dried chillies, shallots, galangal root, lemongrass, kaffir lime leaf, garlic, shrimp paste, sugar, salt, and sometimes coconut milk. It is an important ingredient in Thai cuisine.

Curry paste is one the most loved condiments in Southeast Asia. Curry paste can add a distinct flavour to many dishes like curries.

It is very easy to make it at home. Just follow our step-by-step guide below:

Step1 - Prepare Ingredients

Before starting the recipe, you will need to prepare all ingredients.
To begin, you will need to peel and chop shallots (about 2 cups). Next, cut galangal root into small chunks (about 3 inches) and put aside.
Next, cut four garlic cloves into pieces. Peel and finely mince lemongrass stems (about 1/2 inch thick).
Crush the red chilli peppers with about four tablespoons of water and remove the seeds.
Next, trim the kaffir lime leaves into strips about 5 inches in length. Remove the white part of the stem and set it aside.
After draining the shrimp paste, wash it well and then coarsely smash it.
Last, take out the salt and sugar.

Step2 - Grind Ingredients

Blend all ingredients until smooth
The texture should look similar to peanut-butter.
Take note: If you are looking to reduce oil in your dish you can add water to the mix.

Step3 - Add Coconut Milk

Mix coconut milk with the mixture.
Slowly add coconut water to prevent the paste from getting too sticky.
If you prefer less spicy, add fewer chillies and more galangal root.
If you like it spicier, add more chillies and less galangal root. You should enjoy the final product.

Step4 – Serve