Decadent Croissant Bread Pudding Delight
Indulge in this luxurious Croissant Bread Pudding, inspired by the culinary genius Ina Garten of 'Barefoot Contessa'. This exquisite dessert combines the flaky goodness of stale croissants with a rich custard base, enhanced with the warmth of vanilla and the natural sweetness of dried cranberries or apricots. It's an exceptional choice for entertaining, delivering a delightful contrast of textures and flavors. Perfect as a comforting dessert for any occasion, this recipe will surely impress your guests and leave them yearning for more.
9
Servings
N/A
Calories
7
Ingredients
Ingredients
Eggs
3 (extra-large, whisked)
Egg Yolks
8 (extra-large)
Half-and-Half
5 cups (none)
Sugar
1 1/2 cups (can substitute with splenda if desired)
Vanilla Extract
1 1/2 teaspoons (none)
Croissants
6 (stale, sliced open)
Dried Cranberries or Dried Apricots
1 cup (chopped if large)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, whisk together the eggs, egg yolks, half-and-half, sugar, and vanilla extract until thoroughly combined and smooth.
3
Set the custard mixture aside for a moment.
4
Arrange the bottom halves of the sliced croissants in a single layer at the bottom of a greased baking dish.
5
Sprinkle the dried cranberries or apricots evenly over the croissant halves.
6
Carefully place the top halves of the croissants on top of the fruit layer, creating a sandwich effect.
7
Pour the custard mixture over the assembled croissant layers, ensuring all pieces are evenly soaked.
8
Gently press down on the croissants to help them absorb the custard mixture. Let it sit for about 10 minutes and then press down again to ensure proper soaking.
9
Prepare a water bath for the bread pudding by placing the baking dish into a larger dish filled with hot water.
10
Cover the baking dish with aluminum foil, making sure to poke a few holes in it for steam to escape.
11
Bake in the preheated oven for 45 minutes. After 45 minutes, uncover the pudding and bake for an additional 45 minutes or until the custard is set and the top is golden brown.
12
Remove from the oven and allow to cool slightly before serving. Best enjoyed warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Croissant Bread Pudding Delight?
It is a luxurious dessert that combines stale croissants with a rich custard base, vanilla, and dried fruit for a comforting treat.
Who inspired this recipe?
This recipe is inspired by the culinary work of Ina Garten, also known as the Barefoot Contessa.
How many servings does this recipe provide?
This recipe yields a total of 9 servings.
What state should the croissants be in for the best results?
The recipe calls for 6 stale croissants that have been sliced open to better absorb the custard.
What is the required oven temperature for baking?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How many eggs are needed for the custard?
The recipe requires 3 extra-large eggs and 8 extra-large egg yolks.
Can I use a sugar substitute in this recipe?
Yes, the sugar can be substituted with Splenda if you prefer a lower-sugar option.
What liquid is used for the custard base?
The custard base is made using 5 cups of half-and-half.
Which dried fruits are recommended for this pudding?
You can use 1 cup of either dried cranberries or dried apricots.
How should the croissants be layered in the baking dish?
Place the bottom halves in a single layer, add fruit, and then top with the remaining croissant halves to create a sandwich effect.
Why is a water bath used during the baking process?
A water bath ensures the custard cooks evenly and maintains a smooth texture.
How long is the total baking time?
The total baking time is 90 minutes: 45 minutes covered with foil and another 45 minutes uncovered.
Do I need to cover the dish while it bakes?
Yes, cover the dish with aluminum foil for the first 45 minutes, ensuring you poke a few holes for steam to escape.
How long should the bread pudding soak before going into the oven?
The mixture should soak for about 10 minutes, then be pressed down again before baking.
What are the best serving suggestions?
It is best served warm, possibly topped with vanilla ice cream or a dollop of whipped cream.
Should the dried fruit be prepared in any specific way?
If you are using large dried fruit like apricots, they should be chopped before being added.
How can I tell when the custard is fully set?
The custard is set when the top is golden brown and the center is no longer liquid.
Is this recipe suitable for hosting guests?
Yes, it is described as an exceptional choice for entertaining due to its rich flavors and textures.
How much vanilla extract is required?
The recipe calls for 1.5 teaspoons of vanilla extract.
Why is it important to press down on the croissants?
Pressing down helps the croissants thoroughly absorb the custard mixture for a better texture.
Is this a good choice for a holiday dessert?
Yes, it is tagged as a holiday recipe and is perfect for special occasions.
What category of food is this recipe?
This recipe falls under the Dessert category.
Do I need to grease the baking dish?
Yes, the instructions specify that you should use a greased baking dish.
What is the flavor profile of this bread pudding?
It features a rich, decadent flavor with warmth from vanilla and sweetness from dried fruit.
What size of eggs should be used?
The recipe specifically recommends using extra-large eggs.
Can I use fresh fruit instead of dried?
The recipe specifies dried cranberries or apricots, but you could experiment with fresh fruit at the risk of adding extra moisture.
How many main ingredients are there in this recipe?
There are 7 main ingredients listed for this recipe.
How should the custard be mixed?
Whisk the eggs, yolks, half-and-half, sugar, and vanilla together until thoroughly combined and smooth.
Is this dish considered comfort food?
Yes, it is categorized as a comforting dessert for any occasion.
How should the pudding be cooled?
Remove it from the oven and allow it to cool slightly before serving it warm.