Louisiana Croissant Bread Pudding

Debbie Thurmond


Bread Pudding of any kind is my husband's favorite dessert. This is one that he loves and it is so easy to make. This is also great with a melted chocolate topping. I simply melt a package chocolate chip pieces in the microwave and drizzle over the bread pudding when it comes out of the oven. It is great either way!

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45 Min


1 can(s)
sweetened condensed milk ( 14 oz)
5-6 c
croissants, torn into small pieces
1 can(s)
fruit of your choice in juice or light syrup (sliced peaches, fruit cocktail, apricots or whatever) undrained (15-16 oz. can)
1/2 c
heavy cream or half and half
1 c
chopped pecans
1/2 -1 c
raisins (optional)
1 stick
butter (melted)
1 tsp
ground cinnamon
eggs, slightly beaten
1 Tbsp
vanilla extract
pinch of salt

Directions Step-By-Step

In a large bowl, tear the croissants into small pieces. Cover with dish cloth or paper towel and allow them to stale for several hours or overnight.
Preheat oven to 350 degrees.
In a medium sized bowl,combine, cream, sweetened condensed milk, slightly beaten eggs, cinnamon, vanilla and salt. Blend well.
To the liquid mixture add the undrained fruit, chopped nuts, and raisins (optional). Blend together well and pour over the torn croissant pieces. Stir to throughly coat the coissant pieces.
Add melted butter to the mixture and stir to blend well. Allow to sit for 10 minutes or so to allow the croissants to absorb some of the liquid. The mixture will be somewhat "mushy."
Pour mixture into a greased 9 x 13 pan. Bake at 350 degrees for 40-45 minutes or until slightly browned. Serve warm. Great served plain or with a dollop of whipped cream topping.

About this Recipe

Course/Dish: Puddings
Other Tag: Quick & Easy