Maple Croissant Bread Pudding
Ingredients
- 6 cups of stale croissant bread, chopped into 1 inch pieces
- 4 large eggs, lightly beaten
- 3/4 cup brown sugar
- ¼ cup granulated sugar
- ¼ cup butter, melted and cooled to room temperature
- 1 cup milk, room temperature
- 1 ½ cups heavy cream, room temperature
- 2 teaspoons maple extract
- ¼ teaspoon kosher salt
- 1 teaspoon cinnamon
- nonstick spray for pan
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9x9” pan with butter. Arrange the croissant pieces in the pan.
- In a large bowl, whisk the eggs.
- Then, whisk in the brown sugar and granulated sugar.
- Next, whisk in melted butter, milk, cream, vanilla and sea salt until combined.
- Pour custard mixture over the croissants in the baking dish.
- Gently press the croissants down with a spatula until every piece is absorbing the liquid.
- Bake, uncovered, in the preheated oven for 40-45 minutes, until the top is set and springs back lightly when pressed, a cake tester inserted in the center comes out clean or the internal temperature of the pudding is 165 degrees F.
- Let cool for at least 30 to 60 minutes, then serve warm
Serving: 11/12 slice, Calories: 717kcal, Carbohydrates: 74g, Protein: 13g, Fat: 41g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 180mg, Sodium: 574mg, Potassium: 239mg, Fiber: 3g, Sugar: 33g, Vitamin A: 1548IU, Vitamin C: 0.4mg, Calcium: 111mg, Iron: 3mg
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