Thanks to buttery, flaky croissants, this bread pudding has a richer flavor and lighter texture than most. It puffs beautifully in the oven but will deflate as it cools, so it’s best baked right before serving. You can assemble the pudding and let it sit at room temperature for up to 1 hour before baking. Serve with whipped cream or vanilla ice cream.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
5 stars for flavor but this is not a simple recipe to make. Timing was off on melting the sugar as other reviewers described. I've made it twice for dinner parties and each time I got rave reviews. Just be prepared for a recipe that requires some significant technique.
Loved the taste! The crunch on top was the best. Didn't get all the way cooked through, my fault, added an extra egg since I thought mine were small. Served with a lemon sause and was great ! The sugar didn't brown but crystalized instead but all smoothed out once I added the cream and milk.This is a great recipe !
I had such high hopes for this - it sounded so good. I followed the recipe & directions to the letter, right down to a 4-quart heavy duty All-Clad saucepan. The other reviewer is correct, I also found it took much longer for the sugar to dissolve at medium heat.It was quite a lot of effort for a disappointing result, cloyingly sweet, yet a dark, somewhat bitter taste at the same time. The pudding was very dark, about the color of tobacco, which was not real appealing either.
First of all, let me say - I love this, it's delicious. That being said, I'd love to know what kind of stove it is being cooked on. It took me 15 minutes to get to the amber stage - I kept resetting my timer after 5 minutes. I got nervous when it seized up, but I kept going and it did (eventually) dissolve. Well, one little piece didn't. I used a 5 quart pot and had to keep moving it off the burner so it wouldn't boil over.I know that the stovetop I am using is not very good, but I would rate the recipe 5 starts if the timing in the were adjusted to account for variables.Next time I make it, and there will be a next time, I'm going to add chopped up bittersweet chocolate (72% or more)for my chocoholic son.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?