Paula Deen Croissant Bread Pudding Recipes

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THE BEST BREAD PUDDING



The Best Bread Pudding image

The Best Bread Pudding recipe. A sweet and custard-like dessert with flavors of vanilla and brown sugar. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 10

3 cups divided granulated sugar
5 large beaten eggs
2 cups milk
4 teaspoons divided vanilla extract
3 cups cubed allow to stale overnight in a bowl Italian bread
1 cup packed light brown sugar
1/2 cup melted, plus 1/4 cup softened butter
1 cup chopped pecans
1 beaten, for the sauce egg
1/4 cup brandy

Steps:

  • Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan.
  • Mix together 2 cups granulated sugar, 5 eggs and milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes.
  • In another bowl, mix and crumble together brown sugar, 1/4 cup softened butter and pecans.
  • Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
  • For the sauce:
  • Mix together 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

CINNAMON-CROISSANT BREAD PUDDING



Cinnamon-Croissant Bread Pudding image

Makes 8 to 10 servings

Number Of Ingredients 11

1 (10-ounce) package day-old croissants, cut into 1-inch pieces
2 cups chopped pecans
½ cup dried cranberries
½ cup raisins
2 cups heavy whipping cream
1½ cups milk
1½ cups sugar
8 large eggs
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
⅛ teaspoon ground allspice

Steps:

  • In a large bowl, combine croissants and next 3 ingredients.
  • In another large bowl, whisk together cream and next 6 ingredients until smooth. Add to croissant mixture, stirring to combine. Cover and chill for at least 4 hours, or refrigerate up to 24 hours.
  • Preheat oven to 350°. Spray a 3-quart baking dish with nonstick cooking spray. Pour croissant mixture into prepared dish. Let stand at room temperature for 30 minutes.
  • Bake for 45 to 55 minutes or until a knife inserted in center comes out clean. Cover with foil halfway through baking time to prevent excess browning, if necessary.

CROISSANT BREAD PUDDING



Croissant Bread Pudding image

One of the best dessert I have ever made! This custardy creation was the perfect finale for a Cajun themed dinner. Eat it while it's hot but be warned - you won't be able to stop!!! Enjoy!

Provided by Nif_H

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

10 cups croissants, cut into 1-inch pieces (about 10 regular sized croissants)
2 cups milk
2 cups heavy cream
1 cup sugar
1 cup brown sugar
3 eggs
1 tablespoon vanilla (yes, a whole tablespoon!)
1 teaspoon cinnamon
1/2 cup pecans

Steps:

  • Prepare a 9x13 baking dish with cooking spray or rub with butter.
  • Place croissant cubes in the bottom of pan.
  • Sprinkle cubes with pecan pieces.
  • In a large mixing bowl, combine milk and heavy cream. Whisk in both sugars, eggs, vanilla and cinnamon. Combine until smooth and well blended. Pour over the top of croissant cubes and pecans. Very gently press down cubes so they are all moist.
  • Cover with foil and refrigerate for 1-3 hours.
  • Preheat oven to 350°F.
  • Uncover and bake for 35-40 minutes. It should be nicely browned and slightly jiggly.
  • Let sit for 5-10 minutes as it will be very hot. Top each serving with vanilla ice cream or some type of warm caramel sauce.

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