Croissant Bread Pudding With Brandy Cream Sauce Recipes

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.

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 350° and spray a 9x13 baking dish with cooking spray and set aside.
• In a large bowl whisk together the milk, heavy cream, eggs, sugar, vanilla extract, salt, and cinnamon. Add the croissant cubes and mix together until the croissants are fully coated in the cream mixture. Let it sit for 25-30 minutes, stirring about 15 minutes in.
• Once the croissants have soaked pour the mixture into the prepared pan. Bake for 45-50 minutes, until the custard, is set and the croissants are starting to brown. While the bread pudding is baking prepare the vanilla sauce.
• In a medium saucepan combine the butter, sugar, and cream. Whisk constantly over medium heat until the sauce thickens and coats the back of a spoon. Remove from the heat and add the vanilla.
• Allow the bread pudding to sit for at least 20 minutes before serving. Serve with warm vanilla sauce.

CROISSANT BREAD PUDDING WITH BRANDY CREAM SAUCE

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.

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 WITH RUM SAUCE

Steps:

• Whisk milk, sugar, butter, and eggs together in a large bowl. Add bananas. Add croissants and mix well.
• Pour mixture into a 9x13-inch baking dish. Refrigerate for 1 hour so croissants can absorb some of the liquid.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until center is set and top is golden brown, about 1 hour. Let cool for 30 minutes before slicing.
• Meanwhile, combine brown sugar, butter, and rum in a saucepan. Cook and stir until melted together, about 5 minutes. Remove from heat and stir in heavy cream. Pour warm sauce over the bread pudding right before serving.

CROISSANT BREAD PUDDING

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.

CHRISTMAS CROISSANT PUDDING WITH SOUR CREAM AND BROWN SUGAR SAUCE

Steps:

• Preheat oven to 300°F. Generously butter 8-cup pudding mold, metal bowl, or soufflé dish and sprinkle with sugar. Combine milk, butter, and 1/2 cup sugar in heavy medium pot. Scrape in seeds from vanilla bean; add bean. Simmer gently over medium-low heat until sugar dissolves and mixture is fragrant, stirring occasionally, about 8 minutes (do not boil). Remove pot from heat; cover and let steep 15 minutes. Remove vanilla bean. Whisk eggs in large bowl to blend. Gradually whisk in hot milk mixture.
• Whisk flour, cinnamon, nutmeg, baking soda, and salt in very large bowl to blend. Add croissant pieces, prunes, raisins, almonds, and lemon peel. Toss until croissant pieces are evenly coated and mixture is well blended. Pour milk mixture over. Let soak 10 minutes.
• Transfer croissant mixture to prepared baking dish, pressing to pack mixture into dish. Cover dish with plastic wrap and place in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of baking dish. Cover roasting pan with heavy-duty aluminum foil. Oven-steam pudding until custard is set and pudding is puffed, about 2 hours. Carefully remove aluminum foil (steam will be released). Transfer covered pudding to rack and cool 1 hour. (Pudding can be made 1 day ahead. Cover and refrigerate. Resteam in 300°F oven 45 minutes to heat through before serving.)
• Whisk sour cream, brown sugar, and orange peel in medium bowl to blend. Cover and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
• Remove plastic wrap from warm pudding. Invert onto rimmed platter. Pour brandy over pudding. Carefully ignite brandy. When flames subside, slice pudding into wedges and serve with dollop of sour cream and brown sugar sauce.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.