croissant bread pudding

This time of year, it's all about comfort food. I've finally found a Shepherds Pie that I love and I have this casserole on repeat. There's plenty of time this summer for crisp salads, but right now I want everything warm and filling, desserts included.

I have a friend who loves ice cream any month of the year. I find her obsession endearing, but I straight up don't get it. Her idea of dessert, even in January, is the perfect cone, but for me, it's something hearty and hot that will warm me up from the inside out. Somehow we make our friendship work :)

I have a feeling more of you are in the comfy cozy desserts boat when it's -20, so here's a little recipe I created last week with La Petite Bretonne croissants and black berries. Like any bread pudding, you're mixing torn pieces of stale bread (eliminating food waste is one of my goals for this year, so this is especially ideal) with a simple custard and baking. Instead of day old bread though, I used day old micro croissants and tossed in black berries.  It's easy as heck, takes minutes to whip together, and is totally hands off after that. You can curl up with a book or give your kids a bath while it cooks, and then look, dessert's ready!

  • Day old croissants
  • 3 eggs
  • 1.5-2 cups milk
  • 1/3 cup sugar 
  • 1 tsp vanilla extract
  • Black berries (optional)
  • Preheat oven to 350 degrees
  • Oil or butter a baking dish of your choice
  • Filling your dish with torn up pieces of croissants (larger dishes will need more pieces, and slightly more milk).
    Let the kids rip up the croissants - they love to "help" in the kitchen, but rarely actually are helpful. This is something they can do just as well as you, so hand it off.  
  • Mix the eggs, milk, vanilla, and sugar together and pour over the croissant pieces. 
  • With two hands, gently press down on the croissants, helping them absorb the custard and so you can fit a few more pieces and berries in. 
  • Bake for 45 minutes, or until the top is slightly brown. The pudding will puff up a bit, which will tell you that the eggs and milk have fully cooked. 
This dessert is great on it's own or you could serve it with a side of greek yogurt or even ice cream, in January, for the crazies, those inclined. Also, nothings stopping you from making this an indulgent breakfast. Just sayin'.

Thanks to La Petite Bretonne for sponsoring this post!
To book a collaboration, contact me!

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