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I spend a lot of time in the kitchen cooking, baking and cleaning. Most the time I feel like I am reenacting an episode of "I Love Lucy." So, I decided to start blogging about all my mishaps and share some good recipes along the way.

12 March 2013

Caramel Croissant Bread Pudding

I am so happy BREAD PUDDING is "Have The Cake,"  monthly challenge for March.  
 I thought about cheating and just posting a recipe I made months ago.
  But I thought this would be a good reason to try something new.  Sometimes I top my bread pudding with caramel ice cream topping,  so I thought I would create a recipe with caramel topping in the recipe.  I thought it tasted really good, my younger son couldn't even tell caramel was in the recipe.
 Click here to see all the recipes I have tried.

Ingredients
14 croissants (medium size)
6 large eggs
1 cup sugar
4 cups half&half
1/3 cup caramel ice cream topping
1 tablespoons vanilla extract
1 teaspoon cinnamon

Topping (optional)
1/3 Cup sour cream
2 teaspoons sugar
caramel ice cream topping

 
 Directions:
  1. Slice croissants in half lengthwise; tear bottom halves of croissants into bite size pieces.
  2. Layer croissant pieces in a large baking bowl. I have also used cast iron pans and 9x13 baking pans. Place croissant tops, crust sides up, over mixture.
  3. Beat together with an electric beater eggs, caramel ice cream topping, half&half, cinnamon vanilla and sugar.  Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill for1 to 2 hours.
  4. Place baking bowl into a large jelly pan. Pour hot water into jelly pan, filling half full. I skip this step when I use the cast iron pan.  Because~I don't have anything that fit my cast iron pan.

  1. Bake at 350° for 45 minutes or until set. Cover with aluminum foil, and bake 15 more minutes. Remove from oven, and remove dish from water pan.
  2. I wanted to topped the pudding with Cool Whip but I didn't have any so I decided to use sour cream instead.  I love sour cream in breakfast crepes and on top of cheesecake so I thought I should give it a try.  I put 2 teaspoons sugar and 1/3 cup sour cream in a bowl and mixed together.  I topped the bread pudding with the sour cream mixture and drizzled with caramel ice cream topping.  I really liked this and can't wait to let my family try it.  
 I topped another bowl with a little blueberry syrup and it was good...not as good as fresh berries would have been.

3 comments:

  1. Oh, this is such an interesting bread pudding! It is so easy to make...I would love to try this!!

    ReplyDelete
  2. I hope you try it Purabi, I think it is really deicious and easy to make.

    ReplyDelete
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