Croissant Bread Pudding

Hi Everyone! I just wanted to stop by and wish you all a great weekend and share this bread pudding recipe with you! This isn’t just plain old bread pudding though, it’s a Croissant Bread Pudding that’s out of this world delicious! Ever since I had some really good bread pudding in Alexandria, I’ve been wanting to make some at home, but using croissants. This is by no means a low-calorie dessert, in fact it is filled with buttery croissants that have baking in a mixture of cream, eggs and sugar. But every spoonful is so worth it. This cozy indulgent sweet treat is perfect for a chilly fall night, it’ll warm you up instantly!

4 – 5 croissants

1 1/2 cups milk

1/2 cup half-and-half

1/2 cup granulated sugar

2 eggs

1/4 tsp salt

1/2 tsp pure vanilla extract

Optional: golden raisins

In a large bowl, whisk together the eggs, milk, half-and-half, sugar, salt and vanilla extract. Butter your baking dish (I used a 9-inch pie dish) and tear the croissants into big pieces and place them into your baking dish. Pour the egg mixture over them, then using your hand press them down a little bit for every piece to absorb the liquid. Let sit for 5 minutes and preheat your oven to 300 deg F. Cover the baking dish with foil and bake covered for about 30 minutes, then for another 20 – 30 minutes, or until the croissants have absorbed all the liquid and the top is golden brown and an inserted toothpick comes out clean (it may take longer depending on how deep your baking dish is, so make sure you keep checking it!)