Ina Garten Croissant Bread Pudding

Ina Garten croissant bread pudding, an easy 7 ingredient swap, replaces boring white bread with buttery, flaky croissants. They soak up a vanilla custard made with egg yolks and half-and-half, making this simple recipe a dinner party crowd-pleaser.

The water bath is what keeps the custard silky instead of rubbery, so don't skip it. Tent the foil above the pudding to let steam escape, then uncover for the last 40 minutes to get a golden top.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Croissant Bread Pudding

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Calories

665

kcal

Sliced croissants layered with raisins and soaked in a rich custard of egg yolks, half-and-half, sugar, and vanilla, then baked low and slow in a water bath until the top puffs up golden and the center stays creamy.

Ingredients

• 3 extra-large whole eggs
  

• 8 extra-large egg yolks
  

• 5 cups half-and-half
  

• 1 1/2 cups sugar
  

• 1 1/2 teaspoons pure vanilla extract
  

• 6 croissants, preferably stale
  

• 1 cup raisins

Directions

• Preheat the oven: Preheat the oven to 350 degrees.
• Make the custard: In a medium bowl, whisk together the whole eggs, yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half, horizontally.
• Assemble the pudding: In a 10 x 15 x 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
• Bake in a water bath: Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart 16-inch roasting pan with rack, OXO 11-inch balloon whisk, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different bread instead of croissants?

Brioche and other egg breads work well here because they have enough butter and structure to hold up in the custard. Regular white bread will do in a pinch, but the result won't be as rich or flaky. Challah is another good option if you can't find croissants.

How do I store leftover croissant bread pudding?

Cover it tightly and refrigerate for up to 3 days. Reheat individual portions in a 325 degree oven for about 15 minutes until warm through. The custard holds its texture well because of all those egg yolks.

Can I make this ahead of time?

You can assemble the whole dish, pour the custard over the croissants, cover, and refrigerate overnight. The extra soaking time actually helps the croissants absorb more custard. Add 10 to 15 minutes to the baking time since the dish will start cold from the fridge.

Do I really need the water bath?

Yes. The water bath keeps the heat gentle and even, which is why the custard comes out smooth. Without it, you risk a grainy or rubbery texture around the edges while the center stays undercooked.

Why do the raisins keep burning on top?

Any raisin sitting on the surface will char before the custard sets. When you assemble, tuck all the raisins between the bottom and top croissant layers so they stay protected. If a few pop up during baking, just push them down with a spoon.