Desserts

Blueberry Croissant Bread Pudding

Posted by Barry on

Blueberry Croissant Bread Pudding
 
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • Bread Pudding:
  • 12 Croissants
  • 1 Quart Heavy Cream
  • 1½ C Sugar, Granulated
  • ½ T Vanilla Extract
  • ½ T Kosher Salt
  • 1 Lemon, Zest and Juice
  • 6 Eggs Whole
  • 6 Egg Yolks
  • 1½ C Frozen Blueberries
  • Anglaise Sauce:
  • 6 Egg Yolks
  • 1 Quart Heavy Cream
  • 1 Cup Sugar
  • 1 TSP Vanilla
Instructions
  1. Bread Pudding:
  2. Dice Croissants into 1" cubes
  3. Place into separate bowl
  4. Set aside
  5. In a heavy bottomed sauce pan, combine all but eggs and blueberries
  6. Bring to a simmer
  7. Mix eggs together in medium sized mixing bowl
  8. Temper by adding an 8 oz ladle of simmering cream mixture into egg mixture, mixing well.
  9. Add another 8 oz ladle of simmering cream mixture to egg mixture, mixing well
  10. Pour egg mixture into remaining cream mixture on stove
  11. Stir to combine
  12. Shut off heat
  13. Pour cream mixture (custard) over croissants
  14. Thoroughly toss
  15. All to rest 10 minutes
  16. Add frozen blueberries
  17. Place in water bath
  18. Bake at 350 for 20-25 mins
  19. Remove from oven
  20. Drain water
  21. Allow to cool
  22. Anglaise Sauce:
  23. Mix six egg yolks in a bowl and set aside.
  24. Mix Cream, sugar, and vanilla together and bring to a boil.
  25. Temper in 16 oz of Cream Mixture (8 oz at a time) into egg yolks, mixing well.
  26. Add Egg Yolk/Cream Mixture back into remaining cream mixture.
  27. Mix well.
  28. Brink back to a simmer for 2 minutes.
  29. Cool in ice bath immediately.
  30. Serve over baked Bread Pudding.

 

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  1. Pingback: Blackberry Krispy Kreme Bread Pudding – Martin Family Recipes

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