Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\nCan I substitute another type of milk or cream?<\/h3>\n What dairy you use will determine the richness of the custard. The recipe calls for 2% milk, but whole milk would be fine. Alternatively, you could combine a lower-fat milk with a little half-and-half or cream to make it more luxurious.<\/p>\n
How do I cut in butter?<\/h3>\n The trick for cutting in butter is to start with very cold butter and dice it into small pieces. If your butter has warmed up while cutting, pop the diced butter back into the fridge. A pastry blender is designed to quickly do the job by cutting the butter into smaller and smaller pieces and letting them get coated in flour. If you don’t have a pastry blender, two knives or a fork may be used.<\/p>\n
How do I know when the bread pudding is done?<\/h3>\n A knife inserted in the center will come out clean, but even before testing that way, the center should not appear wet or jiggly, and should be slightly puffed up.<\/p>\n","protected":false},"excerpt":{"rendered":"
Classic bread pudding is given a boost with the addition of buttery croissants, spiced apple butter and a brown sugar streusel topping. This decadent croissant bread pudding works for brunch, dessert or an anytime treat.<\/p>\n","protected":false},"author":7061,"featured_media":2069491,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304275,304287,305883,305487,304430,304515,304988,304408,304368,303887,304268,304558,324623,303883,305031],"categories-v2":[308295,311547,308300,311532,308988,310796,308830,308880,308935,308813,308745,308478,259483,308910,309177,308476,308975],"coauthors":[112911],"recommended_recipes":[{"post_title":"Chocolate Croissant Bread Pudding","post_link":"\/recipes\/chocolate-croissant-bread-pudding\/","post_image":"\/wp-content\/uploads\/2019\/10\/Chocolate-Croissant-Bread-Pudding_EXPS_TOHFM20_154430_E09_25_8b-1.jpg"},{"post_title":"Chocolate Croissant 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Cut each croissant into three pieces and put them in a greased 13x9-inch baking dish.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Croissant-Bread-Pudding_TOHD24_97140_JuliaHartbeck_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the custard","text":"In a large bowl, whisk together the eggs, milk, sugar, vanilla and salt. Pour the mixture over the croissants and let it soak in for 30 minutes, until the bread has softened (a few hours or overnight is OK too).","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Croissant-Bread-Pudding_TOHD24_97140_JuliaHartbeck_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the streusel","text":"Preheat your oven to 350\u00b0F. In a small bowl, stir together the flour, brown sugar and salt. Using a pastry blender or two knives, cut in the butter until the mixture looks like coarse crumbs. Sprinkle the streusel over the croissants.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Croissant-Bread-Pudding_TOHD24_97140_JuliaHartbeck_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the bread pudding","text":"Bake, uncovered, for 50 to 60 minutes, until a knife inserted in the middle comes out clean. Serve your bread pudding warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Croissant-Bread-Pudding_TOHD24_97140_JuliaHartbeck_5.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Anna Thomas Bates"}],"nutrition":{"@type":"NutritionInformation","calories":" 433 calories","fatContent":"14g fat (7g saturated fat)","cholesterolContent":"175mg cholesterol","sodiumContent":"422mg sodium","carbohydrateContent":"68g carbohydrate (51g sugars","fiberContent":"1g fiber)","proteinContent":"9g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Eileen845"},"reviewBody":"
Made for BFF Birthday breakfast. Did not put the topping on it as seemed a bit too much for early morning. Turned out WONDERFULLY. Split into two smaller dishes and used 11 mini-croissants and dried cranberries, sprinkled a bit of raw sugar on top. Will definitely add this to recipe keepers!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Katisha"},"reviewBody":"
I love bread pudding because it's so versatile. I had Italian Panetonne left over from Christmas so I sandwiched the golden raisins (instead of regular ones) between the layers then proceeded according to the recipe. Delish!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"97140","romance_copy_dek":"Classic bread pudding is given a boost with the addition of buttery croissants, spiced apple butter and a brown sugar streusel topping. 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