Croissant Bread Pudding With Brandy Raisins
From scrumptious 16 years ago
- 45 minutes to make
- Serves 9
My boyfriend often brings home bagfuls of day-old croissants and morning buns from the fancy French breakfast place where he sometimes works. It feels just too sinful to munch on croissants day after day, so I created this recipe as a way to use them all up in one go, and then share the wealth, as it were, with others. Read more This makes a super-luxurious party/potluck dish, but I like the recipe because it doesn't go crazy with butter and cream like so many bread puddings. The brandy and raisins are optional - I include them because I have a big bottle of cheap brandy around to use for cooking, but I wouldn't go out and buy brandy just to make this dish. You could also mix the raisins into the pudding. I'm usually doubling the recipe below to deal with at least twice this many croissants, but they are expensive to buy fresh, so I've pared the recipe down from a 9x13 pan to an 8x8 for folks who don't have a steady supply of free pastries coming in! See less
Ingredients
- 4 croissants (plain, almond, chocolate, whatever!) and/or morning buns shopping list
- 2 C. soymilk or milk shopping list
- 4 eggs, beaten shopping list
- 1/2 C. sugar shopping list
- 1 t. cinnamon shopping list
- 1 t. vanilla shopping list
- 1/2 C. brandy (the cheap stuff is fine) (optional) shopping list
- 1/3 C. raisins (optional) shopping list
How to make it
- Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan.
- Chop croissants into 1 or 2 inch squares and arrange in baking pan. If you are using different flavors, you may want to mix them all up together, or you might make an "almond zone" and "chocolate zone" and so on for your guests to sample.
- In a medium bowl, combine milk, eggs, sugar, cinnamon, and vanilla. Pour over croissants, pushing croissants into mixture until all pieces are saturated.
- Heat brandy and raisins together in a small pot over medium heat. When raisins are plump and juicy, sprinkle over top of pudding. You may also pour some or all of the brandy over the pudding as well (to taste).
- Bake for 45 minutes, or until the top springs back when lightly tapped.
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