Bread Pudding

Date Added: Nov 4, 2010 American Baking and Pastry
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Prep Time

10 mins

Cook Time

25 mins

Ready In

35 mins



*to adjust serving size click on "serving box".


A bread pudding made with cut up croissants, heavy cream, milk, eggs and butter then baked in the oven and finished off with powdered sugar and creme anglaise.


  • 5  Each Croissants, cut into cubes
  • 1
  • 2  Cup(s) Heavy Cream
  • 2
  • 1  Cup(s) Milk
  • 3
  • 1  Cup(s) Sugar
  • 4
  • 3  Each Eggs
  • 5
  • 3  Table Spoon(s) Butter
  • 6
  •  As Needed Powdered Sugar (for garnish)
  • 7
  •  As Needed Strawberries (for garnish)
  • 8
  •  As Needed Creme Anglaise (for garnish)
  • 9


    1. Add cream, milk and 1/2 the sugar into a pot, then place on the stove on medium heat.
    2. Next place the eggs and other half of your sugar into a bowl and mix thoroughly.
    3. Just before the cream, milk and sugar comes to a boil take off of the stove.
    4. Begin whisking and slowly pour into your egg mixture a third at a time.
    5. Next add your butter, then mix.
    6. In a ramekin add your bread cubes and ladle in your mixture .
    7. Place in 325 oven for 20 minutes or until golden brown.
    8. Let rest for 10 minutes and then garnish with powdered sugar, crème anglaise and strawberries.

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