Croissant Strawberry Pudding Recipes
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.
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- For the strawberry sauce, cut the strawberries so they are all roughly the same size (leave the very small ones whole, cut the medium ones in half, and cut the large ones in quarters).
- In a 2qt saucepan, combine the strawberries, brown sugar, lemon juice, and a pinch of salt over medium heat. Bring to a simmer and cook for about 8 minutes, stirring often. Reduce the heat to low and cook for another 4-5 minutes. Turn off the heat and allow the syrup to cool slightly in order to thicken.
- Meanwhile, for the croissant bread pudding, preheat the oven to 375°F. Beat the eggs in a large mixing bowl. Whisk in the ¼ cup of brown sugar, whole milk, vanilla extract, and salt. Fold in the cubed croissants so that they’re fully coated in the liquid.
- Heat a 12” cast-iron skillet over medium heat. Add the butter and let melt. Pour the croissant mixture into the skillet, spreading it into an even layer. Sprinkle the remaining 2 tablespoons of brown sugar over top. Bake for 12 minutes, or until golden and cooked through.
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Cuisine FrenchCategory BreakfastServings 8Total Time 1 hr 25 mins
From freshhunger.com
Cuisine FrenchCategory BreakfastServings 8Total Time 1 hr 25 mins
- Spread cut side of each croissant half with butter then jam. Arrange, slightly overlapping in a single layer over strawberries.
- Preheat oven to 350°F (180°C). Whisk eggs, milk, cream, sugar & vanilla together in a large bowl. Pour over the croissants; let stand for 15 minutes.
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