Ingredients: |
Ingredients: 10 croissants, cut into 1-inch pieces
2 cups milk
2 cups heavy cream
1 cup sugar
1 cup brown sugar, firmly packed
4 eggs
1 tbsp. vanilla extract
1 tsp. ground cinnamon
Brown Sugar Buttermilk Syrup:
1/2 cup butter
3/4 cup brown sugar, firmly packed
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla extract
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Directions: |
Directions:Spray a 9x13-inch baking pan with cooking spray. Place croissant cubes in the bottom of pan. In a medium mixing bowl, combine milk, heavy cream, sugar, brown sugar, eggs, vanilla and cinnamon. Whisk until smooth and well-blended. Pour over the top of cubed croissants. Cover with foil and refrigerate for 1 hour. Preheat oven to 350º and bake uncovered for 35 to 40 minutes. Remove from oven. Brown Sugar Buttermilk Syrup: In medium saucepan, over medium heat, combine butter, brown sugar and buttermilk. Bring to a boil and cook, stirring constantly for 2 minutes, or until the sugar is completely dissolved. Remove from heat; add baking soda and vanilla. Serve over bread pudding. |
Personal
Notes: |
Personal
Notes: I was looking online for a good bread pudding recipe to make for grandma, when I came across this one. After making and tasting it, we were all blown away at how rich and decadent it was. I have made it many times since then and deservingly renamed it "crack bread pudding." It really is so addicting, you can't stop eating it! Try substituting Panettone bread for the croissants to make an amazing holiday dessert.
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This recipe for Croissant Bread Pudding is from