CROISSANT PUDDING
Serve this decadent pudding as a sweet brunch dish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Lightly butter a small oval (or other shallow 1 1/2- to 2-quart) baking dish; set aside.
- In a large bowl, whisk together eggs, sugar, milk, and salt until combined. Add croissants; toss to coat. Let sit, turning occasionally, until they have absorbed some of the liquid, about 10 minutes. Pour mixture into prepared baking dish; smooth top with a spatula. Scatter with almonds.
- Bake until pudding has puffed up and a toothpick inserted in center comes out clean, 40 to 50 minutes. Cool at least 10 minutes before serving with whipped cream, if desired.
EASY CROISSANT PUDDING
This easy Croissant Pudding can be made anytime during the year but in particular it's a great winter dessert.
Provided by Lauren Matheson
Categories Desserts
Time 45m
Number Of Ingredients 7
Steps:
- Preheat your oven to 180 degrees celsius (fan-forced).
- Cut the croissants in half and place them into a baking dish. Sprinkle the sultanas over the top.
- Place the milk, cream, caster sugar and vanilla extract into a small saucepan and use a whisk to combine. Cook over a medium heat and stir regularly with a whisk until the mixture begins to bubble. Remove from the heat.
- Crack the eggs into a large bowl and whisk. Slowly pour the milk and cream mixture into the bowl, whisking as you pour it in.
- Pour the egg mixture over the croissants and sprinkle the extra caster sugar over the top of the croissants.
- Place the Croissant Pudding into the oven and bake for 30 minutes or until the croissants are golden.
CROISSANT BREAD PUDDING
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
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.
CARAMEL CROISSANT PUDDING
I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use. Now, adding cream and bourbon is probably a lot less thrifty than throwing some stale bread away in the first place, but this is such a fabulous pudding that I now think it should be every Monday night's supper. And I mean supper: With something this substantial, you certainly need eat nothing beforehand. Though I admit a small crunchy salad may not be a bad idea first. Oh, and if you don't have any Bourbon in the house, first may I say, please consider it, and second, replace it, rather, with rum; Scotch Whisky may seem the obvious subsitute but it would be the wrong one, I feel.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 45m
Yield Serves 2 greedy people
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.
- Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don't be too timid.
- Take the pan off the heat and add the cream - ignoring all spluttering - followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.
- Place in the preheated oven for 20 minutes and prepare to swoon.
CROISSANT BREAD PUDDING
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
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
CROISSANT BREAD PUDDING WITH BRANDY CREAM SAUCE
My good friend Sharon Stein shared this recipe with me a while back. I knew by looking at it how wonderful it would be. The original recipe called for a cornstarch-thickened caramel sauce, but I usually change it to reflect a true caramel sauce, as well as substituting blueberries for the raisins...exquisite!
Provided by Mimi Hiller
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Brandy cream sauce: 2 ounces butter 1 cup brown sugar 1/2 cup water 1/2 cup cream 1 teaspoon vanilla 1 tablespoon cornstarch, mixed to paste with a little water 2-3 tablespoons brandy Preheat oven to 350F.
- Grease a 9 X 11" casserole dish.
- Place half the croissants in the dish; sprinkle with raisins, and then top with remaining croissants.
- Beat the eggs till light, gradually adding the sugar until thick.
- Whisk in milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla and salt. Pour mixture over the croissants, cover, and leave to absorb in the refrigerator for an hour or so (up to a day in advance). Before baking, bring to room temperature. Dot with butter (I didn't) and sprinkle with cinnamon/sugar.
- Bake 40 minutes.
- Serve immediately with sauce. Sauce: In a small saucepan, combine butter, brown sugar and water and stir until boiling and sugar has dissolved.
- Add cream, vanilla, and cornstarch paste and stir until thickened, Lastly, add brandy.
- Sauce can be made in advance and reheated just before serving.
- The nice thing about this is that you can do everything in advance, and bake it while you are eating the main course.
Nutrition Facts : Calories 648.9, Fat 36, SaturatedFat 21.1, Cholesterol 185.4, Sodium 580.2, Carbohydrate 72.9, Fiber 2.9, Sugar 44.3, Protein 9.8
TOO EASY CROISSANTS
These a are very good & easy Croissant rolls . The recipe was given to me by my daughter Peggy. Prep time does not include chill time because it may differ.
Provided by Barb G.
Categories Yeast Breads
Time 45m
Yield 36 rolls
Number Of Ingredients 9
Steps:
- Proof the yeast in the warm water and set aside.
- Beat egg yolks,stir in warm milk,sugar,salt, yeast mixture,and 2/3cup of the flour.
- Beat until smooth and set aside.
- Cut butter into remaining flour until partcles are the size of LARGE PEAS.
- Pour in yeast mixture.
- Mix lightly with a spatula just until flour is moistened.
- Cover and chill at least 2 hours or up to 3 days.
- IT MUST BE COLD WHEN ROLLING OUT. If it gets too warm and the butter starts to melt, fold into thirds and refrigerate for 30 minutes.
- Turn out onto a floured board and knead lightly.
- Divide into thirds.
- Roll each into 16 inch diameter circle and cut into 12 pie shaped wedges.
- Roll wedges starting at the wide end.
- Place point side down on a greased baking sheet.
- Cover with towel and let rise at room temperature until doubled.
- Brush each with beaten egg white.
- Bake in a 375 degree oven for about 20 minutes.
- Serve warm or re-heat in low oven-- do not microwave.
- Makes 36 small, but you can make as big as you want.
Nutrition Facts : Calories 96.9, Fat 5.7, SaturatedFat 3.5, Cholesterol 23.7, Sodium 83, Carbohydrate 9.6, Fiber 0.4, Sugar 0.4, Protein 1.8
CROISSANT PUDDING
This is a luxury pudding, and easy to prepare in large or small quantities. The ingredients here are for 4 people. All the preparation can be done in advance so that you can relax at your dinner party as it will cook whilst you are eating the main course.
Provided by InParadise
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 200C/390F/Gas 6.
- Pour the milk and cream into a pan and slowly bring to the boil.
- Put the eggs and sugar into a bowl and mix well.
- Whilst the milk and cream is heating break up and place the croissants into an ovenproof dish.
- Sprinkle with the sultanas.
- When the milk and cream has boiled remove from the heat, add the egg and sugar mixture and the chocolate and stir well until the chocolate has melted.
- Add the whisky.
- Strain the mixture over the croissants, cover with foil and bake in the oven for 15-20 minutes until almost set.
- Place under a hot grill and serve.
Nutrition Facts : Calories 1229.5, Fat 74.9, SaturatedFat 44.1, Cholesterol 414.4, Sodium 637.3, Carbohydrate 116.8, Fiber 1.7, Sugar 86.5, Protein 20.5
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