Best 4 Caramel Croissant Pudding Recipes
Indulge in a delightful culinary journey with our Caramel Croissant Pudding, a dessert that harmonizes the flaky texture of croissants with the lusciousness of caramel and the velvety richness of custard. This exquisite dish tantalizes taste buds with its symphony of flavors and textures, making it a centerpiece for any special occasion or a comforting treat for everyday indulgence.
In this comprehensive guide, we'll embark on a step-by-step adventure to recreate this delectable dessert in the comfort of your own kitchen. From preparing the buttery croissant bread to crafting the smooth custard filling and the delectable caramel topping, we'll unveil the secrets behind this culinary masterpiece. Along the way, we'll uncover variations and alternative recipes that cater to diverse dietary preferences and culinary curiosities.
For those with a sweet tooth, the Chocolate Croissant Bread Pudding beckons with its irresistible combination of chocolate and caramel. The gluten-free enthusiasts can rejoice in the Almond Croissant Bread Pudding, a symphony of flavors and textures that caters to their dietary needs. And for those seeking a vegan delight, the Vegan Croissant Bread Pudding offers a plant-based rendition of this classic dessert, bursting with rich flavors and a creamy texture.
So, gather your ingredients, prepare your taste buds, and let's embark on a culinary expedition to create the ultimate Caramel Croissant Pudding. From the first bite to the last, this dessert promises to leave you captivated and craving for more.
CARAMEL CROISSANT PUDDING
I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use. Now, adding cream and bourbon is probably a lot less thrifty than throwing some stale bread away in the first place, but this is such a fabulous pudding that I now think it should be every Monday night's supper. And I mean supper: With something this substantial, you certainly need eat nothing beforehand. Though I admit a small crunchy salad may not be a bad idea first. Oh, and if you don't have any Bourbon in the house, first may I say, please consider it, and second, replace it, rather, with rum; Scotch Whisky may seem the obvious subsitute but it would be the wrong one, I feel.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 45m
Yield Serves 2 greedy people
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.
- Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don't be too timid.
- Take the pan off the heat and add the cream - ignoring all spluttering - followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.
- Place in the preheated oven for 20 minutes and prepare to swoon.
NIGELLA LAWSON CARAMEL CROISSANT PUDDING
Make and share this Nigella Lawson Caramel Croissant Pudding recipe from Food.com.
Provided by Karen in MA
Categories Dessert
Time 45m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Tear croissants into pieces and put in a small gratin dish.
- Put sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the burner over medium to high heat.
- Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber color. This will take 3-5 minutes.
- Turn heat down to low and add heavy cream. Whisk in whole milk and bourbon. Take off the heat and, still whisking, add eggs.
- Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
- Place in oven for 20 minutes....
- Serves 2 greedy people!
Nutrition Facts : Calories 781.3, Fat 40.9, SaturatedFat 23, Cholesterol 337.3, Sodium 541.5, Carbohydrate 80.9, Fiber 1.5, Sugar 60, Protein 14.2
CARAMEL CROISSANT BREAD PUDDING
Thanks to buttery, flaky croissants, this bread pudding has a richer flavor and lighter texture than most. It puffs beautifully in the oven but will deflate as it cools, so it's best baked right before serving. You can assemble the pudding and let it sit at room temperature for up to 1 hour before baking. Serve with whipped...
Provided by Melanie Campbell
Categories Other Breakfast
Time 25m
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350˚F.
- 2. Coat a 2-quart baking dish with cooking spray.
- 3. To toast nuts, arrange in a single layer on a rimmed baking sheet and roast for 2 to 4 minutes or until the nuts are fragrant and slightly darkened. Reserve.
- 4. Tear the croissants into bite-sized pieces and place half in the baking dish. Reserve the remaining half.
- 5. When the nuts are cool enough to handle, mix them with 1 teaspoon sugar and the ground cinnamon in a small bowl. Sprinkle the nut mixture on top of the croissants in the baking dish. Top with a layer of the remaining croissant pieces.
- 6. In a medium bowl, combine the Hood Heavy Cream and Hood Light Cream. Reserve.
- 7. In another medium bowl, whisk the eggs by hand until just beaten. Add the vanilla extract and the dissolved espresso powder to the eggs and whisk to combine. Reserve.
- 8. To make the caramel, combine 1 cup sugar and the water in a medium stainless steel saucepan. Stir to dissolve the sugar. Heat the sugar and water mixture over medium-high heat. Caramelize the sugar mixture by letting it gently boil, but do not stir. It should take 10 to 14 minutes for the mixture to turn a deep yellow/orange color. When it does, turn the heat to low. Slowly add the cream to the caramel, whisking vigorously. The mixture will be bubbly and will give off steam, so be careful. Remove the pan from the heat.
- 9. Add the coffee syrup and whisk for about a minute. Slowly add the egg mixture, whisking the entire time to avoid scrambling the egg. The mixture should be custard-like.
- 10. Pour the cream/egg mixture over the croissant mixture and wait for 10 minutes before baking.
- 11. Bake for 25 to 30 minutes or until the bread is set and the top is golden brown. Let cool for 5 to 10 minutes.
- 12. To make the topping, whip the Hood Heavy Cream with the coffee syrup, vanilla extract, sugar, and dissolved espresso powder until soft peaks form. Do not overbeat.
- 13. To serve, dust each piece with sifted confectioner's sugar and top with whipped cream.
- 14. Serving suggestion: Serve with oven baked-bacon or Canadian ham, fresh fruit, and Hood Milk.
CARAMEL CROISSANT PUDDING
I found this recipe in, of all places, People Magazine. It was done by one of my favorite cooks, Nigella Lawson. I mean.....its CARAMEL FOLKS!
Provided by Jamallah Bergman
Categories Puddings
Number Of Ingredients 7
Steps:
- 1. Heat the oven to 350. Tear croissants into pieces and place them in a small gratin dish that holds about 2 cups.
- 2. Combine sugar and water in a saucepan and swirl around to help dissolve the sugar before placing the saucepan on a burner over medium to high heat.
- 3. Caramelize the mixture by letting it boil for 3 to 5 minutes or until it turns a deep amber color.
- 4. Reduce the heat to low, add the cream and,while whisking,add the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take the pan off the heat and, still whisking, add the beaten eggs until it forms a custard.
- 5. Pour the custard over the croissants, and -if the croissants are extremely stale-let the pudding stand for 10 minutes to steep.
- 6. Bake for 20 minutes. Serve.
Tips:
- Use day-old croissants for the best texture and flavor.
- If you don't have day-old croissants, you can refresh them by placing them in a warm oven for a few minutes.
- Use a heavy saucepan for making the caramel sauce to prevent scorching.
- Be careful not to overcook the caramel sauce, or it will become bitter.
- If you don't have a kitchen torch, you can caramelize the sugar on top of the pudding under the broiler.
- Serve the pudding warm or at room temperature.
- Garnish the pudding with whipped cream, fresh berries, or a sprinkle of powdered sugar.
Conclusion:
Caramel croissant pudding is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of flaky croissants, creamy custard, and rich caramel sauce is sure to impress your friends and family. Whether you serve it warm or at room temperature, this pudding is sure to be a hit. So next time you have some leftover croissants, don't throw them away! Make this caramel croissant pudding instead and enjoy a truly special treat.
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