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Croissant Bread Pudding

This recipe transforms stale croissants into a luxurious bread pudding. It features a rich, vanilla-infused custard that soaks into the croissants, baked gently in a water bath until set and golden. Raisins add a touch of sweetness, resulting in a comforting and elegant dessert.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course lunch/dinner
Cuisine british
Servings 8 people
Calories 1941.6 kcal

Equipment

  • 1 Whisk
  • 1 Medium Bowl
  • 1 Oval Baking Dish Approximately 10 by 15 by 2 1/2 inches
  • 1 Large Roasting Pan For the water bath (bain-marie)
  • 1 Aluminum Foil

Ingredients
  

Main

  • 3 extra-large whole eggs
  • 8 extra-large egg yolks
  • 5 cups half-and-half
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 6 croissants preferably stale
  • 1 cup raisins

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. 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.

Notes

Using stale croissants is crucial; their dryer texture absorbs the custard better, leading to a richer, less soggy pudding. The water bath (bain-marie) is essential for gentle, even cooking, preventing the custard from curdling and ensuring a smooth, silken texture. Placing raisins between croissant layers prevents them from burning on top. For an elevated experience, consider adding a splash of rum or Grand Marnier to the custard, or a sprinkle of cinnamon for warmth. Serve warm with a dollop of crème fraîche or a light dusting of powdered sugar.