Bread Pudding
HB-9196 · Hand-built original · American
A baked custard pudding of day-old croissant pieces soaked in a milk and egg custard sweetened with sugar and brown sugar, flavored with cinnamon, vanilla and Bailey's.
AmericanDessert1 hr 15 minServes 8608 kcalVegetarianGluten-free
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:8quantities adjust to match
Ingredients
- 4 Large Eggs
- 2 Cups Whole Milk
- 1/2 Cup Light Brown Sugar
- 1 1/2 Cup Sugar
- 3 TBSP Un-Salted Butter (Melted)
- 2 TBSP Bailey's
- 1 TSP Cinammon
- 1 TSP Vanilla Extract
- 1/2 TSP Kosher Salt
- 4 Cups Croissants (1-2 Days Old)
Method
- Heat the oven to 375°F and lightly grease a baking dish.
- Whisk the eggs in a large bowl, then whisk in the milk, sugar, brown sugar, melted butter, Bailey's, cinnamon, vanilla extract and kosher salt until the custard is well combined.
- Fold the croissant pieces through the custard until they are well coated, then turn the whole mixture into the prepared baking dish and spread it level.
- Bake for 55 to 60 minutes, until the top is golden brown and puffed and a toothpick pushed into the center comes out clean. Rest the pudding for at least 10 minutes, then slice it and serve it warm, with vanilla ice cream if you like.
Prep: 15 min · Cook: 60 min · Total: 75 min
Nutrition (per serving, where published)
608 kcalCalories
14 gProtein
97.5 gCarbs
19.1 gFat
10.6 gSaturates
3 gFibre
13.5 gSugars
567 mgSodium
148 mgCholesterol
254 mgPotassium
138 mgCalcium
1.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data