Ina Garten Croissant Bread Pudding
Ina Garten’s version of bread pudding uses store-bought croissants instead of regular bread, giving the dish an extra level of richness and flakiness. The croissants are soaked in a silky custard made with eggs, milk, and cream, then baked until puffed and golden. Often studded with dried fruit like raisins or cranberries, it’s a simple dessert with a gourmet touch.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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6 large all-butter croissants (preferably day-old)
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3 cups whole milk
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1½ cups heavy cream
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6 large eggs
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1½ cups granulated sugar
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1½ teaspoons pure vanilla extract
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½ teaspoon kosher salt
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¾ cup raisins, dried cranberries, or chopped dried apricots (optional)
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2 tablespoons unsalted butter, melted (for greasing the dish)
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Powdered sugar, for dusting (optional)
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Whipped cream or vanilla ice cream, for serving (optional)
Instructions
Preheat your oven to 350°F (175°C). Cut the croissants in half crosswise or tear them into large chunks. Lightly butter a 9×13-inch baking dish and layer the croissants inside.
Sprinkle raisins or dried fruit evenly over the croissants if using.
In a mixing bowl, whisk together milk, cream, eggs, sugar, vanilla extract, and salt until well combined and smooth.
Pour the custard evenly over the croissants in the dish. Gently press the croissants down to help them absorb the liquid. Let it sit for 10–15 minutes.
Place the dish in the center of the oven and bake for 45–50 minutes, or until the custard is set and the top is golden brown. A knife inserted in the center should come out clean.
Let rest for about 10 minutes before serving. Dust with powdered sugar and top with whipped cream or ice cream if desired.
Find it online: https://inagartencooks.com/ina-garten-croissant-bread-pudding/