Croissant Bread Pudding

If you love bread pudding, you’ll love this more-decadent version. Use day-old croissants if you have them, but fresh work just fine, too. Click here for the article and other French recipes.

Makes 4–6 servings

2 cups milk

2 eggs

1 teaspoon almond extract

¾ cup sugar

Pinch of salt

4 large croissants, cut into large chunks

⅓ cup sliced almonds

1 cup whipped cream

In a large bowl, add the milk, eggs, almond extract, sugar and salt. Whisk to combine well. Toss in the croissant pieces and mix again. Allow to sit and soak for about 10 minutes.

Preheat oven to 300°. Put the croissant mixture into a greased baking dish, then top with almonds. Bake until lightly browned on top, about 50 minutes.

Serve with a dollop of freshly whipped cream.


Recently returned from attending Le Cordon Bleu in Paris, Laura Boorasis the general manager at Riverbench Vineyard & Winery in the Santa Maria Valley. She lives on the vineyard, where she regularly hosts food writers, celebrity chefs and wine critics for unique meals prepared with locally sourced ingredients.

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