Thursday, July 9, 2009


6 large butter croissants
3 large eggs
1 - 1/4 cups milk
1 - 1/4 cups heavy cream
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 cup raisins ( optional )
3 tablespoons apricot jam
confectioner's' sugar

Preheat oven to 325 F.
Cut croissants into pieces.
Combine eggs, milk and cream in a large bowl. Add sugar and vanilla. Mix until well blended.
Generously butter a 2 - 1/2 quart dish. Layer the croissants pieces in the dish. Sprinkle raisins over each layer.
Pour egg mixture over the croissants and let stand for 15 minutes, pressing down on the croissants with a wooden spoon to soak completely.
Place the baking dish in a large roasting pan and fill the pan with hot water halfway up the sides of the dish.
Bake for 40 - 45 minutes, or until firm and golden brown. Remove from the oven and let cool.
Heat jam until melted, brush over the baked pudding and let cool completely. Sprinkle with confectioner's' sugar.

Makes 10 - 12 servings.


  1. That sounds wonderful! Gotta try it!

  2. My Mom would have loved this recipe...

  3. I made bread pudding recently with French bread. I'll have to try this version. Sounds really light.

  4. I have a bunch of croissants in my freezer that were left over from a party. Looks like I found a way to use them up. Thanks!

  5. Great brunch idea. I tried making Soft Shell Crabs while this week. I hope you'll share this on my recipe exchange. Here's my link for Friday's Feast.

  6. This looks absolutely wonderful. I love bread pudding and this is right up there with the best of them. Thanks for sharing this with us. Have a wonderful day.

  7. Yummy...this recipe sounds super delicious. I will definitely have to give it a try. Thank you for sharing. Amy :)

  8. Wow, this sounds delicious. Another recipe to add to my brunch file! Thanks.

    Christi @ A Southern Life

  9. Bread pudding is a favorite brunch dish around here, especially when its made with croissant. Glazing the top with apricot jam is a great idea.