I believe my blog is a place for me to be honest. I would just like to say that I will take a buttery, flaky croissant over any food, any day. I love croissants. I love croissants as bread for sandwiches. I love chocolate croissants for breakfast. There is nothing better than a croissant.
With that said, I took some buttery, flaky croissants... poured an egg custard over them and baked it in the oven. Die.
It's rich, creamy, buttery and totally decadent.
I also used my homemade bourbon vanilla extract to flavor this incredible dessert.
Just a warning: it has almost a dozen eggs. Are you as shocked as I was?
Mix the eggs and some milk together with sugar and vanilla. Then line the croissants up in an oval shaped baking dish.
Pour the custard over the croissants while pushing down gently. Let this soak for about 10 minutes before you bake it. I put it in a large dish with about an inch of water. A water bath will help this cook evenly.
After baking this for way too long, you finally get to enjoy it. It's the best pudding you will ever put in your belly.
I made this for Michael and I for our Valentine's dinner. After making this huge batch, I thought it would have been so clever to make individual bread puddings with like one or two croissants instead of six. But the excitement of making this dish totally overtook my good sense.
Nevermind. I agree with my decision.
Croissant bread pudding for breakfast!
Croissant Bread Pudding
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3 extra large whole eggs
8 extra large egg yolks
2 1/2 cups half and half
2 cups milk
1 1/2 cups sugar
2 teaspoons vanilla
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the eggs, half-and-half, milk, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half. In a 10x15x2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then the tops of the croissants (brown side up) evenly. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
Adapted from: The Barefoot Contessa Cookbook