| Servings |
16 serving s
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Ingredients
Croissant Bread Pudding
- 3-4 tbsp butter room temperature
- 10 cups croissant rolls cut into cubes ( I used about 7 pieces of Costco Croissant)
- 2 cups milk
- 2 cups heavy cream
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 3 tsp vanilla extract
Ingredients
Croissant Bread Pudding
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Instructions
Croissant Bread Pudding
- Grease the baking dish with butter.
- Place croissant cubes in the the pan.
- In a medium mixing bowl, whisk together milk, heavy cream, sugar, brown sugar, eggs, and vanilla until everything is blended.
- Pour over the top of cubed croissants. With the back of the spoon, push down the croissant so it will soak up the egg mixture.
- Cover with foil and refrigerate for 1 hour. This will let the croissant soak the egg mixture well.
- Preheat oven to 350 degrees F.
- Bake uncovered for 35-40 minutes.
Rum Sauce
- Heat up the cream, sugar and butter in a medium sauce pan. Keep whisking until the sugar dissolves.
- Take it off the heat and add rum. Whisk again until the sauce is smooth.
- Pour on top of the individual serving of the bread pudding.
Recipe Notes
Adapted from : Chef in Training
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