Croissant Bread Pudding Costco Recipes

BLUEBERRY CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
• Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
• Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
• Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
• Remove the bread pudding to a rack and let cool for 10 minutes.

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.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
• In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
• Preheat the oven to 350 degrees F.
• Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired.

CROISSANT BREAD PUDDING

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.

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.

CROISSANT BREAD AND BUTTER PUDDING

Steps:

• Generously butter an ovenproof dish that measures about 20 x 30cm (8 x 12 inches).
• Arrange a single layer of croissant chunks, slightly overlapping, in the bottom of the dish. Scatter over some of the raisins, place another layer of croissant chunks on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.
• To make the custard, heat the cream and milk in a saucepan until the mixture comes almost to the boil. Remove from the heat. Meanwhile, whisk together the eggs, ground cinnamon and sugar in a large heatproof bowl set over a saucepan of simmering water until the mixture is thickened and the whisk or beaters leave a trail when lifted. Remove from the heat and beat in the cream mixture until well combined.
• Pour two-thirds of the custard over the croissants and leave to stand for about 30 minutes or until they have soaked up all the liquid. Preheat the oven to 180°C/350°F/gas mark 4.
• Pour the remaining custard over the soaked croissants and press down firmly with a fish slice or spatula so that the custard reaches halfway up the croissants. Place the dish in a roasting pan and pour in enough water to come a third of the way up the side of the dish. Bake for 30-35 minutes until the custard is just set and the top is golden brown. Serve immediately.