Kamis, 11 September 2014

Croissant Bread Pudding

This looks incredible! I absolutely love bread puddings. I wish I could leave work right now and go home to make this. The maple syrup seems like the perfect touch at the end. Thanks for sharing! I am definitely making this one!

  • 10 mini croissants (about 8 oz), day old
  • 4 TB butter or margarine, softened
  • 3 cups half and half
  • 1/3 cup sugar
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 4 large eggs, beaten
  • 3 TB maple syrup, to drizzle on top

  1. Preheat oven to 350F. Cut the croissants in half lengthwise.
  2. Spread one side of each slice with margarine or butter.
  3. In a 10 inch cake pan, arrange the croissant slices, overlapping if necessary.
  4. In a medium bowl, mix together the half and half, sugar, vanilla, salt and eggs until well mixed.
  5. Slowly pour the egg mixture over the croissant slices.
  6. Bake 45-50 minutes, until a knife comes out clean.
  7. Remove to rack, drizzle lightly with maple syrup.

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Croissant Bread Pudding
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