Cranberry Croissant Bread Pudding



8 to 10 servings



6 eggs, lightly beaten
2 cups milk
2 cups cream 10%
3/4 cup granulated sugar
2 tsp. grated orange rind
1 tsp. vanilla
6 lg. croissants (5 3 inch)
1 cup whole berry cranberry sauce


In large bowl, mix eggs, milk, cream, sugar, orange rind and vanilla; set aside.

Cut croissants into 1 1/4 inch cubes; evenly scatter half in greased 13 x 9 inch glass baking dish. Spoon cranberry sauce evenly over top; scatter with remaining cubes. Gently pour milk mixture over top; let stand for 15 minutes, pressing occasionally. (Make ahead: Cover and refrigerate for up to 12 hours.)

Bake in 350 F. oven for 50 minutes or until puffy and knife inserted in centre comes out clean. Makes 8 to 10 servings.

Canadian Living Holiday Best

Author's Comments

Cranberries and croissants combine in this new style holiday bread pudding.

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