Croissant Bread Pudding Recipe
Position oven racks in top and bottom thirds of oven, then preheat to 350°F. Toast croissants on two baking sheets in oven, switching sheets halfway through, until slightly crisp, 3 minutes. Position oven rack in centre of oven.
Stir brown sugar with walnuts, butter and cinnamon in a medium bowl. Mixture will be wet. Set aside.
Whisk eggs in a large bowl. Whisk in sugar, rum and vanilla extracts, nutmeg and salt until combined. Whisk in milk.
Arrange bottom halves of croissants in two rows, alternately overlapping them slightly, in a 9x13-in baking dish. Scatter half of brown sugar mixture overtop. Ladle half of custard mixture over croissants. Lay remaining croissants, top side up, in two rows, alternately overlapping them slightly. Pan will be extremely full. Scatter remaining brown sugar mixture overtop. Pour in remaining custard mixture. Press on tops to make sure croissants are covered in custard. Let stand 5 minutes.
Place dish in a larger baking pan in centre of oven. Pour hot tap water into larger pan, halfway up the sides of baking dish. Cover with foil and bake for 25 minutes. Remove foil and continue to bake until a knife inserted in centre and sides of pudding comes out clean, about 35 to 40 more minutes. Lift dish out of water and cool on rack. Dust with icing sugar before serving.
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Last updated: March 1st, 2021
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