Best 7 Croissant Bread Pudding Costco Recipes

CROISSANT APPLE RAISIN BREAD PUDDING

Steps:

• 1. Preheat oven at 350 degrees. Spray a 10x12 baking pan with baking spray. Split croissants in half and place bottom half, split side up in pan. Spoon apple pie filling on croissants, sprinkle raisins on top, and place top half croissants on mixture.
• 2. Place liquid ingredients in blender or food processor with dry spices, and mix thoroughly. It will smell just like Egg Nog!! Pour liquid ingredients into pan and press down on croissants to make sure all liquid is absorbed.
• 3. Place aluminum foil over pan and bake for approximately 25 minutes. Remove foil and bake 10-12 minutes more until croissants puff up. Let stand for about 10-15 minutes to set up. Serve with Vanilla or Butter Pecan Ice Cream. You can use your own apples after cooking them for a bit on the stove with some sugar and spices, instead of the pie filling. This is a great dessert that will draw lots of compliments and most of the ingredients can be purchased right off the shelf! You can use different kinds of fruits. Make this your own, but the Rum Extract is an important ingredient. Please don't leave it out.

CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan with butter or cooking spray and set it aside.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric hand mixer, beat melted butter, 1 cup sugar and 2 teaspoons cinnamon on medium speed for 2 minutes. If you don't have an electric or stand mixer, no worries because you can use a whisk to mix everything.
• Add in the eggs and beat until fully incorporated. Be sure to scrape down the sides of the bowl as needed. Add the heavy cream and vanilla and beat until fully combined, about 2 minutes.
• Use your hands to tear the croissants into 1-inch pieces and layer into the prepared pan.
• Pour the egg mixture over the croissants. Gently push the croissant pieces down to ensure even coverage with the egg mixture. Cover with foil and let sit at room temperature for 15 minutes to soak.
• In a small bowl, mix together the 1 tablespoon of sugar and ½ teaspoon of cinnamon. After the bread pudding as rested for 15 minutes, sprinkle this mixture over the top. Cover again with the foil.
• Leave the bread pudding covered with the foil and bake in preheated oven for 35 minutes.
• Remove foil and bake for an additional 15 minutes to brown the top. The bread pudding is done when the custard is set, but still soft.
• Allow to cool. Serve with whipped cream and fresh berries.

CROISSANT BREAD PUDDING COSTCO

Steps:

• rip up the all of the croissants except the tops of 8. Smash them into a pan and top with strawberries an almonds. In a large bowl whisk the eggs thoroughly, then whsik in the sugars and salt. Then gradually add the cream coconut milk and vanilla. Pou this over the croissant mixture. Press the croissnats into the liquid to ensure that all the bread pieces are moistened. Cover with plastic wrap and refrigerate for 1-? hours or freeze at this point. Bake at 350 with a dish of hot water underneath the pan for 40-45 min. chk after 30 min and if it is browning too much - cover with foil and continue to bake until set.

CROISSANT BREAD PUDDING

Steps:

• 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.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Cut the croissants into 1-inch cubes. You should have about 3 1/2 cups. Place the cubes in an ovenproof baking dish.
• In a saucepan, heat the half-and-half, cream, and salt over medium-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Add the chocolate and whisk until melted.
• In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. Strain the mixture over the croissant pieces and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking.
• When ready to bake, heat the oven to 350 degrees F.
• Line a roasting pan that's 2 inches deep and larger than the baking dish with paper towels. Fill the pan with very hot water and place the dish of bread pudding inside. Bake until set, about 40 to 45 minutes. Serve warm, with a scoop of vanilla ice cream on each serving.

CROISSANT BREAD AND BUTTER PUDDING

Steps:

• Generously butter an ovenproof dish that measures about 20 x 30cm (8 x 12 inches).
• Arrange a single layer of croissant chunks, slightly overlapping, in the bottom of the dish. Scatter over some of the raisins, place another layer of croissant chunks on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.
• To make the custard, heat the cream and milk in a saucepan until the mixture comes almost to the boil. Remove from the heat. Meanwhile, whisk together the eggs, ground cinnamon and sugar in a large heatproof bowl set over a saucepan of simmering water until the mixture is thickened and the whisk or beaters leave a trail when lifted. Remove from the heat and beat in the cream mixture until well combined.
• Pour two-thirds of the custard over the croissants and leave to stand for about 30 minutes or until they have soaked up all the liquid. Preheat the oven to 180°C/350°F/gas mark 4.
• Pour the remaining custard over the soaked croissants and press down firmly with a fish slice or spatula so that the custard reaches halfway up the croissants. Place the dish in a roasting pan and pour in enough water to come a third of the way up the side of the dish. Bake for 30-35 minutes until the custard is just set and the top is golden brown. Serve immediately.

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Place pecans on a baking sheet.
• Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).
• Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.
• Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.
• Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.
• While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.
• Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.
• Remove bread pudding from oven and serve warm with custard sauce.