Croissant Bread Pudding: A Rich and Creamy Dessert Delight
Croissant Bread Pudding: A Rich and Creamy Dessert Delight
Transform Leftover Croissants! How to Make Elegant Homemade Croissant Bread Pudding
Even slightly stale croissants can be magically transformed! This recipe involves soaking croissants in a luscious custard made with heavy cream and milk, then baking until wonderfully soft and decadent. It’s a delightful way to enjoy a luxurious dessert or a special treat for your tea time, made with simple ingredients. Enjoy the melt-in-your-mouth texture and rich flavor!
Pudding Ingredients- 4 croissants (size can be adjusted to your preference)
- 80g eggs (about 1.5-2 eggs)
- 60g granulated sugar (adjust sweetness to your taste)
- 150g fresh milk
- 70g cold heavy cream (unwhipped)
Garnish and Toppings- 10 fresh raspberries
- 10 fresh blueberries
- A pinch of powdered sugar (for dusting)
- 10 fresh raspberries
- 10 fresh blueberries
- A pinch of powdered sugar (for dusting)
Cooking Instructions
Step 1
First, prepare your oven-safe ramekins or baking dish. Lightly butter the inside of each container, then sprinkle with sugar, coating the bottom and sides evenly. This step helps prevent sticking and adds a slight crispness to the edges of the pudding.
Step 2
Cut the croissants into bite-sized pieces, approximately 2-3 cm. Avoid cutting them too small, as this can lead to a mushy texture in the final pudding. Aim for pieces that will hold their shape.
Step 3
In a clean bowl, crack the eggs and add the granulated sugar. Whisk gently with a whisk or fork until just combined. The goal here is to blend the ingredients smoothly, not to whip in a lot of air, which helps maintain a tender pudding texture.
Step 4
Pour the cold milk and heavy cream into the egg and sugar mixture. Whisk gently again until all ingredients are well incorporated and you have a smooth custard base. Ensure there are no lumps for a silky smooth finish.
Step 5
Strain the custard mixture through a fine-mesh sieve into a clean bowl. This removes any small bits of egg and ensures a very smooth pudding. Add the cut croissant pieces to the strained custard and gently press them down to ensure they are fully submerged and soaking up the liquid. Let them soak for about 5-10 minutes until nicely softened.
Step 6
Carefully arrange the soaked croissant pieces into your prepared ramekins. Artfully place the fresh raspberries and blueberries on top of the croissants, scattering them evenly. Gently pour any remaining custard over the fruit and bread, ensuring the bread is well covered.
Step 7
Preheat your oven to 150°C (300°F). Place the filled ramekins in a larger baking pan. Carefully pour hot water into the larger pan to create a water bath, filling it about one-third of the way up the sides of the ramekins. Bake in the preheated oven for 20-30 minutes, or until the puddings are set but still have a slight wobble in the center. A skewer inserted near the center should come out clean.
Step 8
Carefully remove the baked bread puddings from the oven and the water bath. Let them cool slightly. Once slightly cooled, dust the tops generously with powdered sugar using a fine sieve for a beautiful finish. You can enjoy them warm, or chilled for a firmer texture. Indulge in this elegant and delicious Croissant Bread Pudding!
