Croissant Bread Pudding Costco Food

CROISSANT BREAD PUDDING

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

Steps:

• Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan with butter or cooking spray and set it aside.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric hand mixer, beat melted butter, 1 cup sugar and 2 teaspoons cinnamon on medium speed for 2 minutes. If you don't have an electric or stand mixer, no worries because you can use a whisk to mix everything.
• Add in the eggs and beat until fully incorporated. Be sure to scrape down the sides of the bowl as needed. Add the heavy cream and vanilla and beat until fully combined, about 2 minutes.
• Use your hands to tear the croissants into 1-inch pieces and layer into the prepared pan.
• Pour the egg mixture over the croissants. Gently push the croissant pieces down to ensure even coverage with the egg mixture. Cover with foil and let sit at room temperature for 15 minutes to soak.
• In a small bowl, mix together the 1 tablespoon of sugar and ½ teaspoon of cinnamon. After the bread pudding as rested for 15 minutes, sprinkle this mixture over the top. Cover again with the foil.
• Leave the bread pudding covered with the foil and bake in preheated oven for 35 minutes.
• Remove foil and bake for an additional 15 minutes to brown the top. The bread pudding is done when the custard is set, but still soft.
• Allow to cool. Serve with whipped cream and fresh berries.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Cut the croissants into 1-inch cubes. You should have about 3 1/2 cups. Place the cubes in an ovenproof baking dish.
• In a saucepan, heat the half-and-half, cream, and salt over medium-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Add the chocolate and whisk until melted.
• In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. Strain the mixture over the croissant pieces and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking.
• When ready to bake, heat the oven to 350 degrees F.
• Line a roasting pan that's 2 inches deep and larger than the baking dish with paper towels. Fill the pan with very hot water and place the dish of bread pudding inside. Bake until set, about 40 to 45 minutes. Serve warm, with a scoop of vanilla ice cream on each serving.

COCONUT CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F.
• Cut croissant into 1-inch cubes and spread along the bottom of a greased 9 inch square baking pan.
• Mix eggs, light cream, coconut milk, sugar and water until well combined.
• Pour custard mixture over bread cubes. Let sit for 15 minutes to 24 hours.
• Top with shredded coconut and macadamia nuts. Bake for 60 to 75 minutes.