Croissant Bread Pudding Costco Recipes

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.

CARAMEL CROISSANT BREAD PUDDING

Steps:

• Grease a shallow 1-quart baking dish. Place the torn croissant pieces in the bottom of the dish in an even layer.
• Prepare the caramel sauce by placing a medium saucepan over medium-low to medium heat. Add butter and allow to melt. Mix in brown sugar and stir for 2 minutes. Mix in heavy cream and stir for 2 more minutes. Remove pan from heat and stir in vanilla and salt until well incorporated. Allow to cool for 5 minutes.
• Preheat oven to 350°F. In a medium bowl, whisk eggs. Very slowly and gradually, pour in the slightly cooled caramel sauce, rapidly whisking the whole time. (If the caramel sauce is too hot, or if you pour it in all at once, or if you're whisking too slowly, the eggs may scramble, which is not what you're going for!)
• Pour caramel sauce mixture over croissant pieces. Press down on croissants so that all of them are submerged in caramel sauce and allow to rest for 10 minutes. Bake for 20 minutes; remove to a rack and cool for 10 minutes. Serve warm.

COCONUT CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F.
• Cut croissant into 1-inch cubes and spread along the bottom of a greased 9 inch square baking pan.
• Mix eggs, light cream, coconut milk, sugar and water until well combined.
• Pour custard mixture over bread cubes. Let sit for 15 minutes to 24 hours.
• Top with shredded coconut and macadamia nuts. Bake for 60 to 75 minutes.

BLUEBERRY CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
• Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
• Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
• Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
• Remove the bread pudding to a rack and let cool for 10 minutes.

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.

CRANBERRY CROISSANT BREAD PUDDING

Steps:

• In large bowl, mix eggs, milk, cream, sugar, orange rind and vanilla; set aside.
• Cut croissants into 1 1/4 inch cubes; evenly scatter half in greased 13 x 9 inch glass baking dish. Spoon cranberry sauce evenly over top; scatter with remaining cubes. Gently pour milk mixture over top; let stand for 15 minutes, pressing occasionally. (Make ahead: Cover and refrigerate for up to 12 hours.).
• Bake in 350°F oven for 50 minutes or until puffy and knife inserted in centre comes out clean. Makes 8 to 10 servings.
• Canadian Living Holiday Best.