Amazing Croissant Bread Pudding Recipe
A rich and creamy bread pudding made with croissants, chocolate chips, and raisins marinated in spiced rum.
1h 20m·DESSERT8Servings
Nutrition
714kcal
13gProtein
73gCarbs
41gFat
Ingredients
Raisin Bread OR Croissants
cut in ¼ “cubes
2 cups
Chocolate Chips
1 cup
Heavy Whipping Cream
2 cups
Pure Tahitian Vanilla Extract
1 tbsp
Large Eggs
8 pieces
Kalhua
1½ tbsp
Sugar
1 cup
Raisins marinated in Spiced Rum
1 cup
Equipment
Ramekins
Instructions
1Prepare Ramekins and Bread
10m
10mPreheat Oven
Preheat oven to 375°F (190°C).
Prepare Ramekins
Spray the inside of each individual ramekin (5 to 6 ounces each) with non-stick spray or butter. Sprinkle the inside of each ramekin with sugar for extra texture.
Fill Ramekins
Divide the raisin bread or croissants into each ramekin, filling them about ¾ to the top. Top with the chocolate chips.
2Make Custard Mixture
10m
10mHeat Cream
In a saucepan, gently heat the heavy whipping cream until warm.
Mix Wet Ingredients
In a glass bowl, whisk together the large eggs, vanilla extract, and sugar until well combined. Slowly add the warm cream to the egg mixture, whisking constantly. Stir in the Kahlua.
3Assemble and Bake
30m
30mPour Custard
Pour the warm custard mixture into each ramekin, ensuring all bread cubes are submerged. Top with the marinated raisins.
Bake
Place the ramekins in the preheated oven and bake for 25-30 minutes, or until golden brown and set.
4Rest and Serve
30m
30mRest
Let the bread pudding rest at room temperature for at least 30 minutes before serving.
Unmold and Serve
Run a knife around the side of each ramekin to loosen. Carefully unmold and serve warm. Top with Cream Anglaise if desired.
Tips
For an even richer flavor, use day-old croissants or bread.
Ensure the bread cubes are fully submerged in the custard to prevent them from drying out during baking.
The resting time is crucial for the pudding to set properly and develop its creamy texture.