I'm cutting right
to chase here. This dish is SO good! You HAVE to make it! You HAVE to!!
The sauce is what turns it into something spectacular! This dish is
something you can eat as is...or add whatever you want to it. Raisins
are optional and I didn't add them, but they would have been very tasty.
Or dried cranberries...or regular berries....or any kind of fruit! Or
chocolate chips....Oooo! Or white chocolate chips! Anything your little
heart desires can be added! We had it just as the recipes states and
enjoyed it to the very end!
Croissant Bread Pudding Casserole with Cinnamon Sauce
6 large croissants – torn into pieces
½ stick butter – cut into small cubes
4 eggs
3 cups of half & half
½ cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 cup raisins – optional
Preheat oven to 350 degrees
Spray a 9x13 inch casserole dish with cooking spray.
Tear croissants into pieces and lay in the pan. Sprinkle with cubed butter.
In a medium sized mixing bowl, beat eggs with half & half, salt, sugar and vanilla until well combined. Slowly pour over croissants. With a large spoon or a spatula, press croissants down into the half & half mixture. Sprinkle with raisins.
Bake for 45 minutes or until knife inserted comes out clean. Serve with cinnamon sauce.
Cinnamon Sauce
½ cup sugar
½ cup brown sugar
½ cup butter
½ cup heavy cream
1 teaspoon cinnamon
1 teaspoon vanilla
In a small saucepan, melt butter with sugars, cream and cinnamon. Bring to a boil then reduce heat and allow to simmer for about 5 minutes. Remove from heat and stir in vanilla. Serve with bread pudding.
Copyright © 2011 Simple Fare, Fairly Simple. All rights reserved.
Croissant Bread Pudding Casserole with Cinnamon Sauce
6 large croissants – torn into pieces
½ stick butter – cut into small cubes
4 eggs
3 cups of half & half
½ cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 cup raisins – optional
Preheat oven to 350 degrees
Spray a 9x13 inch casserole dish with cooking spray.
Tear croissants into pieces and lay in the pan. Sprinkle with cubed butter.
In a medium sized mixing bowl, beat eggs with half & half, salt, sugar and vanilla until well combined. Slowly pour over croissants. With a large spoon or a spatula, press croissants down into the half & half mixture. Sprinkle with raisins.
Bake for 45 minutes or until knife inserted comes out clean. Serve with cinnamon sauce.
Cinnamon Sauce
½ cup sugar
½ cup brown sugar
½ cup butter
½ cup heavy cream
1 teaspoon cinnamon
1 teaspoon vanilla
In a small saucepan, melt butter with sugars, cream and cinnamon. Bring to a boil then reduce heat and allow to simmer for about 5 minutes. Remove from heat and stir in vanilla. Serve with bread pudding.
Here's what you'll need for the bread pudding.
Slice the croissants in half.
Then tear them into pieces and
put them in a casserole dish.
Combine the eggs, half & half,
sugar, salt and vanilla.
Add the cubed butter. Before you
pour the liquid over the bread, this is
where you'd add any fruit or other add-ins.
After you've poured the liquid over
the bread, take a spatula and smoosh
the bread down so it absorbs the liquid.
See? You want it to look like this.
Here's the sauce stuff!
While the casserole is baking,
combine the sugars, butter, cream and cinnamon.
Heat it up and let it simmer on a
low heat for about 5 minutes.
Then add the vanilla.
Here's
the casserole all done!
You can drizzle it with the warm
sauce or you
can slice it and serve
the sauce on the side! Either way...SO good!!
Copyright © 2011 Simple Fare, Fairly Simple. All rights reserved.
