Croissant Bread Pudding

by elyn_ryn

This is a really delicious pudding!

Croissants are the main ingredient but the best part is the buttery, brown sugar, buttermilk sauce poured over the top of the cooked bread. There is even an option for adding chopped pecans if you like nuts in bread pudding.  It is a perfect Christmas brunch food because it will feed a large group.  And most importantly, this recipe can be cooked ahead of time and then reheated when you are ready to serve it. Click here to jump to the recipe.


 

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Croissant Bread Pudding
A delicious croissant bread pudding adapted from Chef in Training.
Votes: 3
Rating: 5
You:
Rate this recipe!
Prep Time 20
Cook Time 35 minutes
Passive Time 1 hour
Servings
Ingredients
Bread Pudding Ingredients
Brown Sugar Syrup Ingredients
Prep Time 20
Cook Time 35 minutes
Passive Time 1 hour
Servings
Ingredients
Bread Pudding Ingredients
Brown Sugar Syrup Ingredients
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
Instructions for Bread Pudding
  1. Fill a greased 9x13-inch baking dish with the bread pieces. Spread them evenly in the pan.
  2. In a mixing bowl, whisk together the milk, cream, brown sugar, granulated sugar, vanilla, cinnamon, and lightly beaten eggs until well mixed.
  3. Pour the milk mixture over the bread pieces. Lightly press the bread into the milk mixture until all the bread is covered.
  4. Let the baking dish sit for at least an hour until the bread absorbs all the milk mixture. You can place it in the refrigerator for this time.
  5. Preheat the oven to 350 degrees Fahrenheit.
  6. Cook for 35 minutes or until the bread is lightly browned. If the bread has been refrigerated, then you might need to add 5 more minutes baking time.
Instructions for Brown Sugar Syrup
  1. Melt butter in a medium-sized saucepan. Add the brown sugar, buttermilk, and salt. Bring to a boil and stir for 1 to 2 minutes, or until the sugar is dissolved.
  2. Remove pan from the heat and add the vanilla and baking soda and stir. The mixture will foam from the baking soda.
  3. Pour the syrup over the cooked bread pudding. Serve immediately or let cool and then cover and place baking dish in the refrigerator.
  4. To reheat cooked bread pudding, preheat the oven to 350 degrees F. Cover the pudding with foil and cook for 5 to 15 minutes, or until the pudding reaches an internal temperature of 165 degrees F. This bread pudding can also be reheated in a microwave oven. Use a low power setting, check often, and do not overheat.
Recipe Notes

This recipe is also good with toasted pecans or other nuts.  Toast 1/2 cup of chopped nuts in a pan for 1 or 2 minutes or until fragrant, stirring constantly.  Cool and sprinkle nuts over the cooked bread just before pouring the syrup over the top.  If all your guests are not nut eaters, consider toasting 1 to 1/2 cups of chopped nuts and serving in a small bowl beside the bread pudding.  Guests can sprinkle the desired amount of toasted nuts over the top of their own bread pudding.

If you don't have buttermilk on hand, you can make your own by placing 1 tablespoon of fresh lemon juice or white vinegar into 1 cup of whole or 2 percent milk, or cream.  Stir and let sit for 10 minutes, or until the milk has thickened a little.  This milk mixture is measured and used just like regular buttermilk.

This recipe was adapted from Chef in Training.  Click here to visit.

 

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