We baked a buttery Croissant Pudding after we had baked some delicious Laminated Biscuits. What an amazing treat is was! In was gone in two days. Croissants have a rich buttery flavor so it was a bonus added to the pudding.
The idea of making Croissant Pudding came about when a few days ago, for the first time we baked 24 Laminated Biscuits. They were so good and buttery. The secret in making amazing croissants or these laminated biscuits is to use good butter. It took us a fewattempts to get these biscuits to our liking, but hopeful we got it.
The issue was what were we going to do with all these biscuits? So with a little bit of thinking and going through some recipe books, we thought about French toast or Toasted ham and melted cheese biscuits. So we did both. The Toasted biscuits with ham and melted cheese were delicious and so buttery. The French toast became Croissant Pudding. Wow, we were proud about this recipe. It was worth the wait.
To make this delicious Croissant Pudding, I would recommend, pouring the melted butter over the croissants and just let it soak for a few minutes while whisking up the other ingredients together. Then let the croissants soak for another 20 minutes in the egg mixture before pouring it into the ceramic pie dish. I believe that these two steps are very important to bake an amazing croissant pudding.
I would totally recommend the ceramic pie dish to successfully make this Croissant Pudding, it’s amazing for baking!
Croissant Pudding | makes 10 slices
- 600 grams croissant, cubed
- 2 tbsp unsalted butter, melted
- 1 cup raisins
- 3/4 cup fresh blueberries
- 4 eggs
- 2 cups milk
- 3/4 cup sugar
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Step 1 Preheat the oven to 375F.
- Step 2 Cut the croissants into cubes and transfer them into a large bowl. Stir in the raisins and blueberries. Melt the butter and then pour it over the croissant mixture. Set aside.
- Step 3 In a medium bowl, whisk in the eggs, milk, sugar, brown sugar, cinnamon and vanilla extract. Pour the egg mixture over the croissant mixture and stir all the ingredients until moisten. Set aside for about 20 minutes.
- Step 4 Transfer the croissant mixture into a ceramic pie dish and bake for 20 minutes.
- Step 5 Reduce the heat to 350F, cover the pudding with aluminum foil and let bake for another 20 minutes. Let cool for 5 minutes and serve it warm or room temperature.
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