It is very early on Thursday morning and I have just baked Ina Garten’s croissant bread pudding because today is Barefoot Blogger posting time. Peggy of Pantry Revisited chose this first Barefoot Contessa recipe for the month of December and it is a good one. I was especially interested in this bread pudding because I have been experimenting with dishes to serve at a brunch later in the month. The beauty of the dish is that it goes together quickly and is so adaptable. I did not add anything extra to the recipe this time, but it lends itself to many flavor options. Peggy added cinnamon and pecans. You could also add orange or lemon zest to it. It might even be good with almonds and almond extract. I halved the recipe because we were not anxious to eat a casserole that serves 10. I also used the small croissants and dried cranberries instead of raisins. Let me know if you have other suggestions and feel free to join our group of Barefoot Bloggers.
CROISSANT BREAD PUDDING
Ingredients
3 exra large whole eggs
8 extra large egg yolks
5 cups half and half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 large croissants, preferably stale, sliced horizontally
1 cup raisins
Directions
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.
How lovely. Would have enjoyed sitting at the table with you this morning.
Penny, from experience I can say that croissants give bread pudding an additional texture, as well as richness. Thanks for this wonderful recipe.
I think this is perfect for brunch too. I would consider making an orange marmalade sauce to serve with it.
bread pudding is incredible… and so versatile. Take this exact recipe, if you are making for the ladies who lunch (or brunch), add some blueberries and pineapple (and just a few white chocolate chips… shh secret ingredient)…
If the grandkids are visiting, same recipe, and add Christmas colored M&M’s.
And if I were coming, don’t leave out the whiskey sauce…
Know your audience
This looks awesome, Penny! Did you buy the croissants from a bakery?? I’d love to try this recipe.
This event sounds very neat. Maybe I will join in January.
xoxo
Jane
Thank you so much for cooking with me this week! I know everyone is super busy right now. We loved this bread pudding and I’m glad you did as well. Happy holidays to you and your family.
Janie, Actually the croissants came from the grocery store. Nothing special about them, but the sweet custard makes them special. Hope you join the Barefoot Bloggers. We only have to post recipes twice a month.
I’m so glad the Barefoot Bloggers decided to make this recipe. I’ve always wanted to try it, but ten is way too many servings for us, even for a party because it sounds so rich. I would have cut in half also. Beautiful photo.
Sam
Dear,
I know, you’re a Great cook and I adore you blog.
I am hosting an Event in my site about Kitchen Mishaps!
Please check it out:
http://www.kitchentantra.com/2009/12/kitchen-mishaps-event-announcement.html
Would you like to participate?
I will greatly appreciate your contribution.
Thanks
Malar Gandhi
http://www.kitchentantra.com
Penny, it looks scrumptious. I can almost – almost – taste it as I type. Your photos is just wonderful.
This looks delectable. I love Ina’s recipes. Would that there were a no fat croissant that tasted like the real thing.
That looks great! I have never made bread pudding before but I love it.
Hugs,
Penny
This recipe took my breath away. I can imagine that this is the best bread pudding ever. I am with you on using the small croissants, then everyone can have their own portion. Do you think this would look nice in ramekins?
Hi Robin Sue! I think it would be great in ramekins as long as the sides were high. You could put several in the water bath.
Looks yummy. I love the idea of using dried cranberries with the bread pudding. I used raisins but I’m thinking that the cranberries would give it a little tart kick.
Lovely! Such a great winter weather breakie. A real treat.
My sister has made this and it is heaven on a plate! I like the cranberries in it rather than raisins.
Yummm… bread pudding. How clever to use croissants; the texture must be so light and fluffy. YUM!! When I next make bread pudding I’m going to remember this.