INA BREAD PUDDING RECIPES

Name: Croissant Bread Pudding ( Ina Garten )
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 9 serving(s)
Ingredients: 3 extra-large eggs; 8 extra-large egg yolks; 5 cups half-and-half; 1 1/2 cups sugar (you can use splenda in place of the sugar in this recipe with no additional changes); 1 1/2 teaspoons vanilla; 6 stale plain croissants, sliced open; 1 cup dried cranberries or 1 cup dried apricot

CROISSANT BREAD PUDDING ( INA GARTEN ) RECIPE - FOOD.COM

Croissant Bread Pudding ( Ina Garten ) Recipe - Food.com image

I saw Ina Garten prepare this on the "Barefoot Contessa" show on Food Network. It is EXCELLENT, but very rich, great for entertaining.

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 9 serving(s)

Number Of Ingredients 7

Ingredients

3 extra-large eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar (you can use splenda in place of the sugar in this recipe with no additional changes)
1 1/2 teaspoons vanilla
6 stale plain croissants, sliced open
1 cup dried cranberries or 1 cup dried apricot

Steps:

Preheat oven to 350°F.
Whisk together egg, half and half, sugar, vanilla.
Set aside.
Place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.
Pour custard mixture over and push down so the croissants absorb the custard.
Let sit 10 minutes, then press again.
Place in water bath, cover with foil but poke holes so steam can escape.
Bake 45 minutes covered, then uncover and bake an additional 45 minutes.

Nutrition Facts : Calories 583.6, FatContent 29.3, SaturatedFatContent 16.1, CholesterolContent 308.6, SodiumContent 222.9, CarbohydrateContent 70, FiberContent 1.6, SugarContent 47.5, ProteinContent 12.3

SIMPLE BREAD PUDDING RECIPE - NYT COOKING

Simple Bread Pudding Recipe - NYT Cooking image

This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There’s room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.

Provided by Mark Bittman

Total Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 cups milk
2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
1 teaspoon vanilla extract
1/3 cup sugar
Pinch salt
1/2 loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
2 eggs, beaten

Steps:

Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

Nutrition Facts : @context http//schema.org, Calories 198, UnsaturatedFatContent 3 grams, CarbohydrateContent 26 grams, FatContent 8 grams, FiberContent 1 gram, ProteinContent 6 grams, SaturatedFatContent 4 grams, SodiumContent 192 milligrams, SugarContent 12 grams, TransFatContent 0 grams

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