Ingredients and Weight:
- Croissants (day-old), 8 ounces
- Large eggs, 4
- Heavy cream, 2 cups
- Whole milk, 2 cups
- Granulated sugar, 1/2 cup
- Nutmeg, 1/4 teaspoon
- Cinnamon, 1/4 teaspoon
- Vanilla extract, 1 teaspoon
- Raisins (optional), 1/2 cup
- Chopped walnuts (optional), 1/2 cup
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Tear the croissants into bite-sized pieces and place them in the prepared baking dish.
- In a large bowl, whisk together the eggs, heavy cream, milk, sugar, nutmeg, cinnamon, and vanilla extract.
- Pour the egg mixture over the croissants. Fold in the raisins and walnuts (if using).
- Bake for 45-50 minutes, or until set and golden brown.
- Let cool for at least 15 minutes before serving.
Nutritional Information:
Serving size: 1/8 of the recipe
Calories: 300
Fat: 15g
Saturated Fat: 9g
Cholesterol: 125mg
Sodium: 210mg
Carbohydrates: 35g
Sugar: 15g
Protein: 10g
Dish Characteristics:
- Warm and comforting
- Rich and custardy
- Sweet and slightly spiced
- Easy to make and perfect for breakfast, brunch, or dessert
User Comments:
- "This bread pudding is so delicious! It's the perfect combination of sweet and savory."
- "I love the addition of raisins and walnuts. They give the pudding a nice texture and flavor."
- "This is the best bread pudding I've ever tasted! It's so creamy and rich."
- "I made this for my family and they all loved it. It's a great recipe for a special occasion."
- "This is a really easy recipe to follow. Even a beginner cook can make it."
Special Precautions and Tips:
- For a richer flavor, use day-old croissants that have been slightly stale.
- If you don't have heavy cream, you can substitute all milk.
- If you don't have time to let the bread pudding cool, you can serve it warm with a scoop of vanilla ice cream.
