How To Make Croissant Bread Pudding
Croissant Bread Pudding Recipe. One of the good old favourite puddings, made with croissants and full of flavour. Experience our Croissant Bread Pudding recipe.
- Serves:
- 8 to 10
- Temp:
- 160° c - 320° f
Step 1: You will need
- 16 small croissants
- 350 ml milk
- 400 ml cream
- 1 vanilla pod
- 4 egg yolks
- 3 eggs
- 180 g sugar
- 75 g raisins
- 1 saucepan
- 1 chopping board
- 1 small knife
- 1 sieve
- 1 2 litre baking tin, buttered
- 1 whisk
- 1 spoon
- 2 bowls
Step 2: Preheat the oven
Set the temperature of the oven at 160ºC, that is 320ºF or gas mark 3.
Step 3: Tear up the croissants
Roughly tear the croissants into pieces, put them in a bowl and add the raisins.
Step 4: Make the custard
Start with the vanilla bean. Make an incision down the centre, scrape the pulp out onto the bean and put it in a saucepan.
Next add the cream and milk and heat over a medium temperature. When the custard starts to boil, remove the saucepan from the heat.
Step 5: Finish The Custard
Put the eggs and egg yolks in a bowl, add the sugar and begin whisking. Mix in a little hot milk, pour it all back into the saucepan and mix thoroughly.
Step 6: Strain The Custard
Using a sieve, strain the custard over the croissants and raisins. Make sure they are entirely submerged in the custard. Leave the croissants to soak like this for 15 minutes.
Step 7: Bake
Carefully pour the mixture into a buttered baking tin and spread it out to ensure that the raisins are evenly distributed.
Place the tin in the centre of the oven and bake for 30 to 35 minutes.
Step 8: Check the pudding and remove
To check that the pudding is done, insert a knife into the centre. If when removing it is slightly wet then the pudding is ready as the centre should remain moist. Remove it from the oven and leave to cool down.
Step 9: Serve
Serve the pudding either hot or cold with fresh cream or ice cream.
