–Here is my very favorite way to eat bread pudding. It’s wonderful for dessert or a decadent holiday breakfast!
Ingredients For Croissant Bread Pudding:
4 whole eggs
8 egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 tsp vanilla extract
6 day-old croissants
Directions For Croissant Bread Pudding:
Preheat the oven to 350F degrees. Whisk together the whole eggs, egg yolks, half and half, sugar and vanilla. Set the custard mixture aside. Cut the croissants into bite-sized cubes. In a large, deep pan (9×13 or larger) place the cubed croissants. Pour the custard over the croissant cubes and allow to soak for 10 minutes, pressing down gently. Place the pan in a larger one filling the larger pan with enough water to come half way up on the outside of the smaller pan, making a water-bath for the bread pudding. Tent with aluminum foil and make a small slit in the foil. Bake for 45 minutes. Remove foil and bake for another 40 to 45 minutes or until the custard has just set. Remove from the oven. Prepare the Bananas Foster topping recipe below.
Bananas Foster Topping Ingredients:
1/2 cup butter
1 1/3 cups dark brown sugar
1/2 cup dark rum
3 tsp vanilla extract
1 tsp ground cinnamon
6 bananas, peeled and sliced into
1/2 cup coarsely chopped walnuts
half gallon quality vanilla ice cream
Directions For Bananas Foster Topping:
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Remove from heat.
Scoop croissant bread pudding into individual serving bowls, top with the some of the Bananas Foster topping and a small scoop of vanilla ice cream.