Croissant Bread Pudding Recipe

Wednesday, November 28, 2012

  • 10 mini croissants (about 8 oz), day old
  • 4 TB butter or margarine, softened
  • 3 cups half and half
  • ⅓ cup sugar
  • 1 ½ tsp vanilla extract
  • ⅛ tsp salt
  • 4 large eggs, beaten
  • 3 TB maple syrup, to drizzle on top
  1. Preheat oven to 350F. Cut the croissants in half lengthwise. Spread one side of each slice with margarine or butter. In a 10 inch cake pan, arrange the croissant slices, overlapping if necessary.
  2. In a medium bowl, mix together the half and half, sugar, vanilla, salt and eggs until well mixed. Slowly pour the egg mixture over the croissant slices.
  3. Bake 45-50 minutes, until a knife comes out clean. Remove to rack, drizzle lightly with maple syrup.

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