croissant apple raisin bread pudding

★★★★★ 9
By Toni T
from Pittsburgh, PA

My Mom had a friend who made the best bread pudding in the world. She passed away many years ago, and I never got her recipe. I was watching Ina Garten on the Food Network and I was inspired to replicate my Mom's friend's recipe from memory. It's not exactly like hers, but it's just as good. It has become one of my signature desserts.

Blue Ribbon Recipe

We love the use of croissants in this bread pudding. It makes the bready part of the recipe light and flaky. The custard part is delicious. It's creamy and sweet with a lovely egg nog flavor. Ooey gooey apple pie filling is a nice surprise. We never had pie filling in a bread pudding before but it tastes wonderful. This would be lovely for a holiday dessert or brunch.

— The Test Kitchen @kitchencrew
★★★★★ 9
serves 10-12
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For croissant apple raisin bread pudding

  • 5-6
    day old croissants split in half
  • 1 can
    sweetened condensed milk (14 oz)
  • 14 oz
    milk (can be skim, whole, 1 or 2 percent)
  • 1 can
    apple pie filling (21 oz)
  • 1 c
    raisins
  • 3 lg
    eggs
  • 1 tsp
    good vanilla extract
  • 2 tsp
    dark rum extract
  • 1 tsp
    Saigon cinnamon
  • 1/2 tsp
    nutmeg

How To Make croissant apple raisin bread pudding

  • Bottom of croissants in a baking dish.
    1
    Preheat oven to 350 degrees. Spray a 10x12 baking pan with baking spray. Split croissants in half and place bottom half, split side up in the pan.
  • Apple pie filling and raisins sprinkled over the croissants.
    2
    Spoon apple pie filling on croissants. Sprinkle raisins on top.
  • Croissant tops placed in the baking dish.
    3
    Place top half croissants on the mixture.
  • Custard mixture combined in a blender.
    4
    Place liquid ingredients in blender or food processor with dry spices, and mix thoroughly. It will smell just like egg nog!!
  • Liquid poured into the baking dish.
    5
    Pour liquid ingredients into the pan and press down on croissants to make sure all liquid is absorbed.
  • Dish covered in foil and baking in the oven.
    6
    Place aluminum foil over the pan and bake for approximately 25 minutes.
  • Foil removed from the baking dish and finishing baking in the oven.
    7
    Remove foil and bake 10-12 minutes more until croissants puff up.
  • Croissant Apple Raisin Bread Pudding baked until golden brown.
    8
    Let stand for about 10-15 minutes to set up. Serve with vanilla or butter pecan ice cream.
  • 9
    You can use your own apples after cooking them for a bit on the stove with some sugar and spices, instead of the pie filling. This is a great dessert that will draw lots of compliments and most of the ingredients can be purchased right off the shelf! You can use different kinds of fruits. Make this your own, but the rum extract is an important ingredient. Please don't leave it out.
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