New recipes

Christmas Croissant Pudding with Sour Cream and Brown Sugar Sauce

Christmas Croissant Pudding with Sour Cream and Brown Sugar Sauce

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 1/2 cup (1 stick) unsalted butter
  • 1 vanilla bean, split lengthwise
  • 1/4 cup all purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 8 croissants (about 1 pound), torn into 3/4-inch pieces
  • 1 cup pitted prunes, chopped
  • 1/2 cup coarsely chopped almonds
  • 1 tablespoon grated lemon peel
  • 1/2 cup (packed) golden brown sugar
  • 1 tablespoon grated orange peel

Recipe Preparation

  • Preheat oven to 300°F. Generously butter 8-cup pudding mold, metal bowl, or soufflé dish and sprinkle with sugar. Combine milk, butter, and 1/2 cup sugar in heavy medium pot. Scrape in seeds from vanilla bean; add bean. Simmer gently over medium-low heat until sugar dissolves and mixture is fragrant, stirring occasionally, about 8 minutes (do not boil). Remove pot from heat; cover and let steep 15 minutes. Remove vanilla bean. Whisk eggs in large bowl to blend. Gradually whisk in hot milk mixture.

  • Whisk flour, cinnamon, nutmeg, baking soda, and salt in very large bowl to blend. Add croissant pieces, prunes, raisins, almonds, and lemon peel. Toss until croissant pieces are evenly coated and mixture is well blended. Pour milk mixture over. Let soak 10 minutes.

  • Transfer croissant mixture to prepared baking dish, pressing to pack mixture into dish. Cover dish with plastic wrap and place in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of baking dish. Cover roasting pan with heavy-duty aluminum foil. Oven-steam pudding until custard is set and pudding is puffed, about 2 hours. Carefully remove aluminum foil (steam will be released). Transfer covered pudding to rack and cool 1 hour. DO AHEAD Pudding can be made 1 day ahead. Cover and refrigerate. Resteam in 300°F oven 45 minutes to heat through before serving.

  • Whisk sour cream, brown sugar, and orange peel in medium bowl to blend. Cover and refrigerate at least 30 minutes. DO AHEAD Can be made 1 day ahead. Keep refrigerated.

  • Remove plastic wrap from warm pudding. Invert onto rimmed platter. Pour brandy over pudding. Carefully ignite brandy. When flames subside, slice pudding into wedges and serve with dollop of sour cream and brown sugar sauce.

  • Igniting the pudding is easy, but it does require special care. Don't let the brandy soak into the cake for more than a minute or the pudding will not ignite. Use a butane wand lighter so that your hand is a safe distance from the flame, and don't lean over the pudding while lighting it.

Reviews Section

Cranberry Croissant Bread Pudding

Cranberry Croissant Bread Pudding is the perfect combination of tart and sweet! I love the tart “pop” of the cranberries combined with the buttery croissants and the dusting of sweet powdered sugar. The homemade whipped cream is an added bonus on this Cranberry Croissant Bread Pudding.When I decided I wanted to make something with a bag of frozen cranberries that I had in the freezer, I debated between a Cranberry French Toast Casserole and this Cranberry Croissant Bread Pudding. Other than the addition of the fresh whipped cream, the two dishes are basically the same and both are made with bread (croissants), egg, milk, and vanilla. And of course, in this version, let’s not forget the cranberries. With all that said, I may or may not have enjoyed this for dessert and then again for breakfast the next morning. I hereby give you permission to also enjoy this for breakfast (sans whipped cream of course)!

How To Make A Breakfast Savory Bread Pudding (Strata)

Strata is basically a savory bread pudding made with eggs, milk or cream, that is usually prepared in advance.

Very easy to make and extremely suitable for a hearty breakfast or brunch, this egg dish is perfect for when you have a house full of people and want to spend more time with them instead of being in the kitchen the entire morning.

You can put the strata together before you go to bed. The next morning you just have to remove it from the fridge and bake it, which is a very unstressful way of having people over.

Strata is usually made with stale bread that is layered together with anything you have in the fridge. This is the beauty of it, you can make it with whatever you want.

The liquid base is usually milk and eggs, but I saw recipes that use sour cream and eggs instead. I personally like the strata with sour cream instead of milk.

However, if you make it with sour cream, the texture is going to be a little bit different, just more &ldquoegg-ish&rdquo than the one made with milk.

To make a beautiful breakfast savory bread pudding(Strata) you will need:

Baking dish&ndash for 4-6 people, you might need an 8x8x2 inches baking dish. For more than 6-8 people, you might need a 13×9 inches dish.

Bread&ndash Any kind of bread will do. I like French baguette, sourdough, French loaf, artisan bread, but even gluten free would work.

I like to cut the bread in chunks and leave it for the day, covered in a bowl, on the kitchen counter.

This is how I make sure the bread is dry and ready to absorb the milk(or the sour cream) and the eggs.

If you don&rsquot have stale bread, then use fresh one, but cut the bread in chunks, place it on a baking pan, then in the oven at 350F for 5-7 minutes until the chunks are crisp on the outside but not completely dry.

When cool, measure the bread and make sure it fits in the baking dish you want to use. To serve 4-6 people, you will need about 4-5 cups of cubed bread.

Liquid base&ndash As I said before, the traditional strata is made with milk and eggs but sour cream and eggs combination is perfectly acceptable. I like the sour cream. I also use it when I make quiche.

Note on using the sour cream instead of milk: A strata is baked for about 40-45 minutes if it is made with milk. If you use sour cream with eggs instead, reduce the amount of baking to only 30-35 minutes, as there is not a lot of liquid in the pan to evaporate.

You can flavor the liquid base the way you want it. A good start would be salt and pepper. A little bit of nutmeg and maybe some hot sauce would work well if you like it spicier.

Shredded Cheese&ndash Any kind of melting cheese is great.

The most popular is of course, cheddar cheese. Gruyere, mozzarella, a mixing of Mexican cheese, they all work well. If you don&rsquot like it very cheesy, add less, not a big deal. However, it needs some cheese, this is not an ingredient to skip completely.

Tip: Mix the cheese with the dried bread and keep a handful of cheese aside to sprinkle on top of the dish when you are ready to place it in the oven.

Other ingredients:

Meat: Sausage/chorizo, bacon, ham, other cold cuts are the most popular

Vegetables: asparagus, peppers (I prefer the red, yellow or orange), sun dried tomatoes, scallions, white or red onion, mushrooms, leeks, spinach etc.

Herbs: thyme, marjoram, rosemary, dill etc

Some of my favorite combinations would be:

  • Ham and green onion
  • Ham or bacon, green onion, pepper and sun dried tomatoes
  • Spinach, bacon and red onion
  • Ham and spinach
  • Mushrooms, green onions and dill
  • Bacon and leeks
  • Asparagus, sun dried tomatoes and green onion

Assemble the strata

In a baking dish, place the bread on the bottom and add the shredded cheese, cooked meat and vegetables chopped small.

Add the mixture of milk/eggs and top the dish with more shredded cheese. Cover with foil and place in the refrigerator for a few hours or overnight.

Overnight is better because the ingredients will have time to get friendly with each other. Friendly ingredients = delicious dish!

Bake it

The next morning, preheat the oven to 350F/180C and place the dish inside. Bake the dish for about 40 minutes and check the inside. It is ready if it doesn&rsquot jiggle when shaken. The dish should be golden brown on top and cheese should be melted.

Remove it from the oven and let it sit for 5-10 minutes.

Note: If the dish was at room temperature, it might need only 40-45 minutes to bake. If the dish is super cold, out of the fridge, it might need another 5-10 minutes. Check and make sure you don&rsquot over cook it!

Can you freeze an uncooked strata?

Basically, you can freeze almost anything. However, I am not a fan of freezing eggs. First of all, the texture will change and become rubbery when frozen. I know that people will probably say that I am wrong, but this is my opinion.

How to prepare the dish for baking:

When you cook a frozen strata, make sure you thaw it in the refrigerator over night. Then, bring the strata to room temperature for about 30 minutes.

Cook the dish until it reaches 160F, to make sure the eggs are cooked inside. The uncooked strata will last about 2-3 months in the freezer.

Holiday dessert ideas from Chef Jamie Gwen

OAKLAND, Calif. (KTVU) - Finding the perfect holiday dessert to bring to a Christmas party can be a daunting task. On Mornings On 2, Claudine Wong was joined by Chef and Smart & Final Ambassador, Jamie Gwen.

This bread pudding is super simple to make and insanely rich, perfect as a holiday dessert to feed a crowd or for a weekend brunch.

1 stick First Street unsalted butter, at room temperature
1 cup First Street granulated sugar 
1 teaspoon vanilla extract 
5 large eggs, lightly beaten 
2 1/2 cups heavy cream 
12 croissants 
3/4 cup chocolate chips

In a blender or food processor, combine the butter, sugar, vanilla, eggs and cream and pulse to combine.  

Butter a 9x13-inch baking dish.  Tear the croissants into 1-inch pieces and place in the baking dish.  Scatter the chocolate chips over the top and pour the egg mixture over the croissants.  Let the mixture soak for 10 minutes.

Cover with aluminum foil and bake for 30 minutes.  Remove the oil and bake for 15 minutes more. 

This red wine poaching liquid turns the pears a deep berry color to create 
a stunning dessert that always impresses.  It’s best to make the poached pears at least a day in advance for the ultimate flavor and crimson color. 

1 cup Ruby Port 
1 cup dry red wine 
1 cup water 
1 cup First Street granulated sugar 
4 First Street whole cloves 
Four 2-inch by 1-inch strips of orange peel 
1 tablespoon First Street pure vanilla extract 
4 firm pears - peeled, halved and cored 
1 cup sour cream 
2 tablespoons First Street brown sugar
Toasted pistachios, for garnish

Combine the red wine, Port, sugar, cloves, orange peel and vanilla in a large saucepot. 򠫝 the pear halves and bring the mixture to a simmer over medium-low heat.  Simmer until the pears are tender, about 15 minutes.  Using a slotted spoon, transfer the pears to a plate.  Increase the heat to medium-high and boil the poaching liquid until it is reduced to 3/4 cup, about 10 minutes.  Remove the pan from heat and cool the sauce.   Add the pears back to the liquid and refrigerate overnight.

In a mixing bowl, whisk together the sour cream and brown sugar.

To serve, pour a pool of the reduced poaching liquid on the bottom of 8 dessert plates.  Place 1 pear half, cut side up, on each plate. ਏill the cavity of each pear half with two tablespoons of the brown sugar sour cream, garnish with pistachios and serve. 

For coconut lovers, for the office Christmas cookie swap, for a holiday potluck…these 2-ingredient wonders are delicious dipped in or drizzled with dark chocolate. ਌rispy on the outside and chewy on the inside, they’re amazingly simple and scrumptious!

Two 14-ounce bags First Street flaked coconut
1 (14-ounce) can First Street sweetened condensed milk

In a large mixing bowl combine the coconut and sweetened condensed milk and mix well.  Using a small cookie scoop (size #60) or 2 teaspoons of the coconut mixture rolled into a ball, portion the mixture and place the balls 1-inch apart on a parchment paper-lined or silicone baking mat-lined baking sheet.  

How to Make the Best Bread Pudding

Now that your croissants are crispy, and the custard is done, it’s time to make it. Add the croissants to a large casserole dish. You now want to add a secret ingredient, dried cherries. Evenly sprinkle these little tasty gems all over the croissants and then simply pour in your custard.

I like the press the croissants down a bit to sort of submerge them into the custard. Wrap it up in foil and bake away!

Chocolate Croissant Bread Pudding

Chocolate Croissant Bread Pudding is a rich and decadent dessert that everyone loves and it’s so easy to make! Great for brunch or an after dinner treat!

I don’t know what it is about croissant bread pudding, but it’s SO much better than regular bread pudding. Maybe it’s all the flaky, rich, and buttery pieces of croissant instead of regular bread.

Regardless of the logic behind it, bread pudding with croissants has become my go-to dessert for a decadent holiday dessert.

Today I’m taking things one step further with this Chocolate Croissant Bread Pudding. Sinfully good, this croissant bread pudding recipe is a dessert lover’s dream and perfect for sharing!

Follow Bread Booze Bacon on Pinterest

I took the easy way out for this recipe and grabbed a box of croissants from the bakery at my local grocery store (yay for $5 Fridays!) along with a big bag of chocolate chips because croissants and chocolate are best friends.

And you know what happened? The most epic dessert dish ever! Super rich from the croissants, cream, and chocolate that’ll satisfy any sweet tooth.

As much as I love serving this Chocolate Croissant Bread Pudding for dessert, I’ve also been known to serve it at brunch. Brunch really is the best meal. It’s the only course I know that can have breakfast, appetizer, lunch-type foods, and dessert all on the same buffet.

No one judges, they just take a little over everything and eat happily along with their favorite cocktail. Because brunch with booze is just a sad, late breakfast.


This is incredibly easy to make, in fact, they essentially pound cakes. I decided with this Bundt cake recipe to add a few things to it to help flavor it and assist in making it moist and delicious.

Adding sour cream to it significantly helps to moisten it up and provide some interesting flavor profiles.

A huge part of the success of this lies in the flour you use. I’m a Bob’s Red Mill guy, and their pastry flour is amazing! It is jam-packed with protein making it ideal for cake making. Honestly, it’s the best!

The other flour I used was Bob’s Red Mill Almond flour because I wanted to add in some amazing almond flavor to compliment the caramel that is going on top. Yeah, it’s good!

I also used a bit of Amaretto to help further push that almond agenda :-).

Recipe Summary

  • 4 cups milk
  • ½ cup butter
  • 1 cup white sugar
  • 4 large eggs, beaten slightly
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 12 cups dry bread cubes
  • ½ cup raisins
  • ¼ cup finely chopped hazelnuts
  • 2 cups packed brown sugar
  • 1 cup butter
  • ½ cup bourbon whiskey

Preheat the oven to 350 degrees F (175 degrees C).

Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.

Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.

Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.

Christmas Croissant Pudding with Sour Cream and Brown Sugar Sauce - Recipes

Combine fruit, orange juice and bicarbonate of soda in a large saucepan and simmer for 3 - 4 minutes until liquid has almost evaporated and fruit is plump. Remove from heat.

Add brandy, mix well and allow to cool.

Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs, one at a time, beating well after each addition.

Fold in remaining ingredients along with fruit.

Grease a 2 litre pudding steamer/dish with butter and line base with a circle of baking paper. Spoon in mixture. Pleat a piece of baking paper to cover top of pudding. Secure with lid (if you have) or cover with 2 layers of oil, securing edges tightly with string.

Fill a large saucepan with water. Place an upturned small plate or saucer in the bottom. Put pudding on the saucer, ensuring thatwater comes halfway up the sides of the pudding bowl. Cover with lid and bring to the boil. Boil for 4 hours, adding more hot water as the level drops.

Traditional hot toddies made with whiskey aren’t everyone’s cup of tea, but this equally boozy variation is sure to be a hit. It’s a sweet (but potent) ender to the meal that could almost double as dessert: hazelnut liqueur warmed and served with whipped cream. The recipe is for one serving, but it’s so easy to make, you’ll have no problem stirring up a batch for your guests. Just combine Frangelico and hot water in a mug, then top with whipped cream right before serving. Add a sprinkle of cinnamon and nutmeg over the top to garnish, if you like. Think of it as a grown-up version of hot chocolate.

Get the recipe: Warm Hazelnut Toddy

Looking for festive and delicious Christmas dinner ideas? Search no further. We’ve gathered some of our best recipes—from appetizers to mains to desserts to drinks—to make your meal as special as the holiday itself. First, take the edge off everyone’s appetites with some small bites, like prosciutto-wrapped pears with blue cheese or caramelized onion and apple tarts (made with store-bought puff pastry to speed things up, of course). Then serve up a feast: traditional glazed ham or roast beef, or something a little more unusual, like tarragon-rubbed lamb or pork stuffed with prunes. Round it out with your choice of sides: Brussels sprouts with pecans, glazed carrots, baked sweet potatoes drizzled with maple syrup, cider-roasted root veggies, and lots more. For the grand finale, how about a no-bake chocolate caramel tart or a cherry cheesecake with a gingersnap crust? And don’t forget merry drinks to keep the cheer going all night long. You can’t go wrong with warm mulled wine simmered with ginger, orange, allspice, and cinnamon, or whip up a seasonal punch made with apple cider and spiced rum. Browse our recipes, then mix and match dishes to create the Christmas dinner of your dreams.

Watch the video: Clover festive mixed berry croissant bread pudding. TX: 24 December 2018 Christmas Eve (July 2022).


  1. Chapman

    I don't see your logic

  2. Atmore

    Very good message

  3. Saktilar

    Thanks so much for the support, how can I thank you?

  4. Vobei

    The theme is interesting, I will take part in discussion. Together we can come to a right answer.

  5. Kazinris

    Sorry to interrupt you, there is a proposal to take a different path.

  6. Perye

    In my opinion it has already been discussed.

  7. Adan

    This is accurate information

  8. Dearbourne

    We are sorry that they interfere… But they are very close to the theme.

  9. Gerrit

    You are absolutely right. In it something is also thought good, I support.

Write a message