Home Recipes Croissant bread pudding

Croissant bread pudding

Day-old croissants are best for bread pudding because they soak up cooking liquid so much better than fresh ones.
Croissant bread pudding recipe
  • Serving Size Serving Size 10
  • Total Time Required Total Time Required 1 hr 10 min
  • Prep Time Prep Time 25 min
  • Cook Time Cook Time 1 hr 35 min

Ingredients

Ingredients

  • 10 lrg
  • 1 cup
  • 1 cup
  • 2 tsp
  • 9 lrg
  • 0.5 cup
  • 0.5 cup
  • 1 tsp
  • 0.5 tsp
  • 0.5 tsp
  • 3 cups

Directions

Directions

  • 1

    Position oven racks in top and bottom thirds of oven. Preheat to 350 F. Toast croissants on 2 baking sheets in oven, switching sheets halfway through, until slightly crisp, 3 min. Stir brown sugar with walnuts, butter and cinnamon in a medium bowl. Mixture will be wet. 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 2 rows, alternately overlapping them slightly, in a 9 x 13-in. baking dish. Scatter half of brown sugar mixture overtop. Ladle half of custard mixture over croissants. Lay remaining croissants, top side up, in 2 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 min. 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 min. Remove foil and continue to bake until a knife inserted in centre and sides of pudding comes out clean, 35 to 40 more min. Lift dish out of water and cool on rack. Dust with icing sugar.

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Last updated: March 27th, 2020

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