Croissant Bread Pudding
Croissant Bread Pudding
Ingredients:
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 4 tbsp butter, divided
- 1 tbsp vanilla
- 1 tsp almond extract
- 1/3 cup sugar
- 4 eggs
- 6 large croissants
- 8oz figs
- 1 cup toasted almonds, divided
- Powdered sugar
Directions
Preheat the oven to 350 degrees F. Prepare an 8 1/2 x 11 inch oven safe baking dish by
rubbing it generously with 2 tbsp of the butter.
In a small saucepan, add the milk, cream, vanilla, almond and sugar and stir.
Add 2 tbsp of the butter and warm the pan over a low heat just until the butter has melted.
Take the mixture off the heat and let it cool slightly.
Whisk the eggs until combined.
Cut the croissants roughly into large 1-inch chunks and place in the prepared baking dish.
Slice the figs into quarters or halves if they are small and place over the croissants.
Sprinkle 1/2 cup of the almonds into the baking dish.
Add the beaten egg to the milk mixture very slowly while whisking until the mixture is like a
custard.
Pour the mixture over the croissants and gently toss to make sure all of the ingredients are
coated by the liquid.
Sprinkle the remaining toasted almonds on to of the bread pudding.
Bake in the oven for 35-40 minutes.
Let cool slightly and dust with powdered sugar.
Serve with vanilla ice cream if desired.
