@jawaamerika: Croissant Bread Pudding Yield: 8–10 servings Ingredients * 8–10 day-old croissants (700–800 g), torn into pieces * 5 large eggs * 1 L (4 cups) whole milk * 180 g (¾ cup + 2 tbsp) granulated sugar * 2 tsp vanilla extract * ½ tsp salt * 1 tsp cinnamon (optional) * ¼ tsp nutmeg (optional) Optional Add-ins (optional) * Chocolate chips * Raisins * Fresh berries * Pecans or walnuts Instructions 1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. 2. Arrange the torn croissants in the dish. 3. Whisk together the eggs, sugar, vanilla, salt, cinnamon, and nutmeg. 4. Slowly whisk in the whole milk. 5. Pour the custard evenly over the croissants and gently press them down so they absorb the liquid. 6. Let stand for 20–30 minutes. 7. Bake for 40–50 minutes, or until the top is golden and the center is just set. 8. Let cool for 10 minutes before serving. If you want it richer without heavy cream You can substitute the cream with any of these: * 1 cup evaporated milk (best substitute) * 1 cup half-and-half * ¾ cup whole milk + 2 tbsp melted butter * ¾ cup whole milk + 2 tbsp cream cheese, blended until smooth Because croissants already contain a lot of butter, the version made with 4 cups whole milk is often all you need for a soft, creamy, bakery-style bread pudding. It will be slightly lighter than the heavy cream version but still rich and flavorful. #stayathomemomlife #LifeInUSA#breadpudding #breadpud #creatorsearchinsights

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Friday 10 July 2026 13:51:04 GMT