This Cinnamon-Croissant Bread Pudding is a perfectly sweet way to use old bread to create a decadent treat.
Cinnamon-Croissant Bread Pudding
Makes 8 to 10 servings
Ingredients
- 1 (10-ounce) package day-old croissants, cut into 1-inch pieces
- 2 cups chopped pecans
- ½ cup dried cranberries
- ½ cup raisins
- 2 cups heavy whipping cream
- 1½ cups milk
- 1½ cups sugar
- 8 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
Instructions
- In a large bowl, combine croissants and next 3 ingredients.
- In another large bowl, whisk together cream and next 6 ingredients until smooth. Add to croissant mixture, stirring to combine. Cover and chill for at least 4 hours, or refrigerate up to 24 hours.
- Preheat oven to 350°. Spray a 3-quart baking dish with nonstick cooking spray. Pour croissant mixture into prepared dish. Let stand at room temperature for 30 minutes.
- Bake for 45 to 55 minutes or until a knife inserted in center comes out clean. Cover with foil halfway through baking time to prevent excess browning, if necessary.
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