Menu Enter a recipe name, ingredient, keyword...

Croissant Bread Pudding

By

This recipe was featured in LA Times and is from La Boulange in San Francisco

Google Ads
Rate this recipe 4.3/5 (9 Votes)
Croissant Bread Pudding 1 Picture

Ingredients

  • Short dough:
  • 2 1/4 ounces (1/4 stick plus 1/2 tablespoon) butter, at room temperature
  • 1/2 cup plus 1 1/2 tablespoons powdered sugar, sifted
  • 1/4 teaspoon salt
  • 1 egg
  • 1 1/4 cup plus 2 tablespoons (5.8 ounces) flour
  • Custard base:
  • 3 ounces (1/4 cup plus 2 tablespoons) sugar
  • 3 eggs
  • 1/2 cup plus 2 tablespoons heavy cream
  • 1 cup milk
  • 1/4 teaspoon vanilla
  • Pudding and assembly:
  • Short dough
  • Custard base
  • 3 cups (4 ounces) chopped (1/2-inch dice) croissants, 3 to 4 croissants depending on size
  • Powdered sugar, for garnish
  • Whipped cream, chocolate sauce and/or fresh fruit, for garnish

Details

Cooking time 90mins
Adapted from latimes.com

Preparation

Step 1

Short Dough:
1. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream the butter, sugar and salt over low speed until combined and fluffy, about 3 minutes. With the mixer running, add the egg, beating until fully incorporated. Gradually add the flour and continue to mix until it forms a sandy texture. Form the dough into a disk and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes.

Custard Base:
In a large bowl, whisk together the sugar, eggs, heavy cream, milk and vanilla.

Pudding and Assembly:
1. Butter each of 6 ramekins. Heat the oven to 375 degrees.

2. Cut 12 short dough circles: On a floured board, roll out the short dough to a thickness of a scant one-fourth inch. Cut the dough into 4-inch circles (wide enough to cover the base of the ramekins). You will need a total of 12 circles; re-roll and cut the dough as needed. Line the bottom of each ramekin with 1 short dough circle.

3. Divide the chopped croissants among the ramekins, making a solid single layer of croissants. Ladle the custard evenly over the croissants. Top each ramekin with a short dough circle.

4. Place the puddings on a baking sheet. Place the baking sheet in the oven and bake until the custard is puffed and set, and the crust is firm and faintly colored, about 30 minutes. Remove from heat and cool slightly before unmolding.

5. Dust the puddings with powdered sugar. The puddings can be served with whipped cream, chocolate sauce and/or fresh fruit. Serve immediately.

Review this recipe