Kickin' Croissant Bread Pudding
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 297.1
- Total Fat: 15.2 g
- Cholesterol: 110.4 mg
- Sodium: 313.3 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 1.3 g
- Protein: 6.6 g
View full nutritional breakdown of Kickin' Croissant Bread Pudding calories by ingredient
Introduction
A Winner in Restaurant Desserts! Raved about by a certain city newspaper food critic as well as loved by the homebodies who make it.Serve with Caramel Sauce (see that recipe) A Winner in Restaurant Desserts! Raved about by a certain city newspaper food critic as well as loved by the homebodies who make it.
Serve with Caramel Sauce (see that recipe)
Number of Servings: 24
Ingredients
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7 eggs lightly beaten
3 Cups heavy cream
3 Cups milk (2% calculated here)
1/2 (.5) Cup white sugar
1/2 (.5) Cup honey
1 Tbsp vanilla
1/2 (.25) tsp nutmeg
12 large croissants
1/2 (.5) Cup of chopped (I like dark) chocolate
1/2 (.5) Cup of Caisins
Directions
First start by heating the oven to 350 F.
Slice the croissants into slices about 1/2" or so either direction you'd like. Place them on a cookie sheet and bake until golden brown. This will probably take a few times since they won't all fit on a cookie sheet at one time.
While doing that, in a large bowl combine the
eggs, cream, milk, sugar, honey, vanilla, and nutmeg. Mix well, I like to use a whisk. Set aside.
In a Buttered 9x13 pan layer half of the croissants on the bottom then pour half of the egg mixture over the croissants, let that soak for a little while.
Then sprinkle all of the chocolate "chips" and Craisins over that.
Next layer the rest of the croissants on top and pour the rest of the egg mix over that. Let it soak a little while.
You may want to dust the top with a little nutmeg.
TO BAKE:
Cover the pan with parchment paper (if you have it) as well as a layer of aluminum foil over that. Or just a heavy layer or two of foil.
Put that 13x9 pan on a cookie sheet, put water in that cookie sheet, then cover the whole thing with foil to keep the moisture in.
Bake for about 60 to 70 minutes or until knife inserted in the middle comes out clean. Usually ends up being the higher time for me.
Serve warm sprinkled with powdered sugar or if you dare, with the Caramel Sauce recipe in this cookbook.(you'll have to add that nutrition information too if you use that)
Figure to cut into 24 pieces for the nutrition calculations noted here.
Number of Servings: 24
Recipe submitted by SparkPeople user BARETREES130.
Slice the croissants into slices about 1/2" or so either direction you'd like. Place them on a cookie sheet and bake until golden brown. This will probably take a few times since they won't all fit on a cookie sheet at one time.
While doing that, in a large bowl combine the
eggs, cream, milk, sugar, honey, vanilla, and nutmeg. Mix well, I like to use a whisk. Set aside.
In a Buttered 9x13 pan layer half of the croissants on the bottom then pour half of the egg mixture over the croissants, let that soak for a little while.
Then sprinkle all of the chocolate "chips" and Craisins over that.
Next layer the rest of the croissants on top and pour the rest of the egg mix over that. Let it soak a little while.
You may want to dust the top with a little nutmeg.
TO BAKE:
Cover the pan with parchment paper (if you have it) as well as a layer of aluminum foil over that. Or just a heavy layer or two of foil.
Put that 13x9 pan on a cookie sheet, put water in that cookie sheet, then cover the whole thing with foil to keep the moisture in.
Bake for about 60 to 70 minutes or until knife inserted in the middle comes out clean. Usually ends up being the higher time for me.
Serve warm sprinkled with powdered sugar or if you dare, with the Caramel Sauce recipe in this cookbook.(you'll have to add that nutrition information too if you use that)
Figure to cut into 24 pieces for the nutrition calculations noted here.
Number of Servings: 24
Recipe submitted by SparkPeople user BARETREES130.
Member Ratings For This Recipe
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NASFKAB
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JMBOX1
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__ZENA
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MERCIEJ3
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VONBLACKBIRD
Maybe substitute egg whites for the eggs, fat free evaporated milk for the cream and skim milk for the milk. And instead of the sugar substitute splenda for half of the sugar and honey. The croissants are heavy in fat already so why not substitute raisin bread instead. Or maybe bake some puff pastry - 2/4/09
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MEMAI1955
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TOOFATGLEN
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SUSANDAWN2
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CD2036709