The BEST Maple Croissant Bread Pudding Ever

4 years ago

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My husband absolutely LOVES bread pudding! He can’t wait to go to Chuck A Rama for the soul purpose of having a serving of their pudding. This bread pudding has a custard taste and my husband totally LOVES it! Even more than Chuck A Rama! Ingredients: 7 cups croissants, cubed 2 cups half and half 2 cups heavy cream 1/2 teaspoon salt 2 Tablespoons vanilla 6 eggs 1 cup sugar Directions:

  • Preheat oven to 375 degrees
  • Spray baking sheet with non-stick Pam.
  • Cube the croissants into 1 inch squares and place them on the pan. Place in oven and toast for 10 to 15 minutes until slightly crisp.
  • Meanwhile, in a saucepan, heat the half and half, cream, salt, and vanilla on a medium heat. Stir mixture occasionally to make sure the mixture doesn’t burn or stick to the bottom of the pan. When the mixture reaches a fast simmer (not a boil) turn off the heat. Set the pan aside for 10 minutes.
  • In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the cream mixture. Mix well. Gently add the croissant cubes to the cream mixture. Let soak for 15 minutes, gently turning the cubes over once.
  • Empty the mixture into a 9x9 greased baking dish. Let soak for another 30 minutes, or overnight, in the refrigerator. Heat on oven to 350 degrees.
  • Place the baking dish in a hot WATER BATH. Bake until just set and light golden brown. It will take about 25 to 30 minutes. Let cool, then chill in the refrigerator for 4 hours or overnight.
  • To serve, warm the syrup in a saucepan and warm the slices of pudding in the microwave. Serve with a scoop of ice cream and drizzle the syrup on top! You could even use caramel sauce instead of the syrup.

This recipe has a lot of steps but it is well worth it! Even picky Lisa loved this pudding! Water Bath: It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in the oven or on the top of the range. This technique is designed to cook delicate dishes such as custards, sauces and mousses without breaking or curdling them. We just place our 9x9 pan into a 9x13 baking dish filled partially with warm water. It was easy and worked well!

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