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Barefoot Contessa Bread Pudding Recipe

This croissant bread pudding recipe was introduced to us by the Barefoot Contessa. It makes for a delicious dessert.

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Barefoot Contessa Bread Pudding Picture

Barefoot Contessa Bread Pudding Recipe

Matt R.
This croissant bread pudding recipe was introduced to us by the Barefoot Contessa. It makes for a delicious dessert.
2.96 from 57 votes
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 10 1 serving
Calories 394 kcal

Ingredients
  

  • 3 extra large Egg
  • 8 large Egg Yolk
  • 1 1/2 cups Sugar
  • 1 1/2 teaspoons Pure Vanilla Extract
  • 6 large Croissant preferably stale
  • 1 cup Raisins

Instructions
 

  • Preheat the oven to 350.
  • Take a bowl and mix together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set this custard mixture aside.
  • Slice the croissants in half horizontally.
  • In a 10 by 15 X 2.5-inch oval baking dish, distribute the bottoms of the sliced croissants; add in the raisins; tops of the croissants (brown side up) and make sure the raisins are between the layers of croissants. Otherwise, they will burn
  • Pour the custard over the croissants and allow to soak for around 10 minutes, pressing down gently.
  • Place the pan in a larger one filled with one-inch of hot water.
  • Cover the larger pan with aluminum foil. Make sure it does not touch the pudding.
  • Cut a few holes in the foil to allow steam to escape.
  • Bake for approximately 45 minutes.
  • Uncover and bake for another 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.

Nutrition

Calories: 394kcalCarbohydrates: 59gProtein: 7gFat: 13gSaturated Fat: 5gSodium: 331mgFiber: 1gSugar: 43g
Keyword Baking, Barefoot Contessa, Desserts, Food Network
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