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    Musings: Croissant Bread Pudding

    Wow, this looks like one rich, decadent dessert! Did you substitute the croissants for a different type of bread or make other changes? We’ll start posting this one Thursday, December 10.

    P.S. If you follow this link to Ina’s recipe, you’ll find a video of her preparing the Croissant Bread Pudding.


    8 Responses

    1. I made mine yesterday. I modified it slightly by halving the size..I used mini croissants and halved the other ingredients. I thought it was really good but then I’m a bread pudding fan to begin with. I also thought it tasted better today than it did yesterday.

    2. My local grocery store bakery makes fantastic whole grain croissants, so I used those. I also divided the recipe in half, and used fat free half and half. It’s in the oven now, smelling delicious, and I can’t wait until Thursday to tell everyone how it turned out!

    3. Wow! I’m still recovering from my carb overload at Thanksgiving, and all the chocolates and cookies at my office. So, I’m not really wanting to make this dessert, though I’m sure I’ll love it– and my hubs doesn’t like bread pudding. However, in the spirit of things, I’m going to use some frozen raisin swirl bread that I made (and have been too busy to blog about). I’m also going to cut the recipe down by 75% to make just a little bit. I’m sure it will be great, though. I mean, does Ina make anything bad? Naughty, yes. Bad, no!

    4. Oh! Bread pudding always sounds good in the title.. especially croissant!… but it does in fact skeeve me out! I can’t deal with all the eggs… ((Shudder))…. so I’ll be passing on this one as hubby doesn’t eat it either… maybe I’ll pass it along to my mom to make! :o)

    5. I didn’t think this was much like bread pudding. To me it was more like a french toast casserole.

    6. We tried this tonight, even though my husband and I are not fans of bread pudding. I cut down the recipe and made them in ramekins versus one large dish. I also added some white and milk chocolate and cranberries instead of raisins. It was good but i have such a hard time with the texture of bread pudding! šŸ™‚

    7. loved this recipe!! and so happy it used croissants rather than bread because i’m not a big bread pudding fan. i served it for breakfast over the weekend rather than for dessert since BMK likened it to french toast cassarole, and it was a big hit. i halved the recipe without any issues.

    8. Bread Pudding has got to be one of my all time favorite desserts. I never really had it has a child, but as an adult and huge fan of the “Old English” style recipes, I learned very quickly that this dessert was very easy, very good and a great way to use up the not-so-kid friendly heels of loaves of bread. I have always made mine with bread and covered it with a light cream sauce, but when we moved to South Carolina, we discovered that the secret main stay of a good bread pudding was day old croissants and the White Chocolate Rum sauce that is drizzled over the top. SO.. in honor of my new Friends of the South and tribute to all the Barefoot Bloggers, I give you my version of Ina Garten’s Bread Pudding… (Check out my Blog for pictures!)

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