PUDDING CRESCENTS
Quick and easy and a delight to make and eat. I this idea from Aku N's recipe for Vanilla Pudding Poppers. Couldn't fine the biscuits but had some mini crescents. These were a big hit.
Provided by Pat Duran @kitchenChatter
Categories Other Desserts
Number Of Ingredients 3
Steps:
- Split crescents down the side almost to the bottom. Leave them hinged.
- Combine pudding and cold milk. Beat with whisk, until thickened.
- Fill each with about 3 teaspoonfuls or a; little more. You decide. Place on plate and enjoy.
CROISSANT BREAD PUDDING
Buttery croissants meet rich, eggy custard in this Croissant Bread Pudding! Serve with fresh berries and a dollop of whipped cream for a sweet and decadent bite.
Provided by Jamie Lothridge
Categories Miscellaneous
Time 1h15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 503 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 179 milligrams cholesterol, Fat 35 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 21 grams saturated fat, Sodium 297 milligrams sodium, Sugar 24 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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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