Blueberry raisins croissant bread pudding

This decadent croissant bread pudding is made from buttery homemade croissants,blueberries and rum drunken raising that are drenched in a creamy custard and baked until crispy and golden brown.


A few weeks ago,i posted a photo of this croissant pudding on my instagram account and my DM was flooded with messages asking for the recipe.I promised i will post the recipe soon and,i know,took me a while but i'm happy to finally be sharing the recipe with you so here is my version of the croissant bread pudding!
As you can expect this croissant pudding is easy to make,probably the easiest type of dessert you'll ever make.If you have at hand some flaky croissants and a handful of ordinary ingredients then you can assemble the bread pudding in just a few minutes.It can easily be prepared the night before and baked in the morning so you can enjoy warm pudding for breakfast.

Beyond being uncomplicated to put together i love its versatility-you can adapt the recipe by adding in your favorite fresh fruit or frozen ones,dried fruit and nuts.You can skip the rum if don't like it or swap it for vanilla or other spices,feel free to play around with the flavors and the ingredients you can think would fit.Also,the recipe is no heavy on the sugar but you can adjust the sweetness to your personal taste.

Some recipes call for heavy cream and milk others for half and half but here i made a little change- i substituted regular milk with evaporated milk,because it has an intense milky flavor and is creamy and i also reduced a bit the amount of heavy cream for a light texture,and i kinda like this combo.Is a great substitute for half and half that delivers a silky texture without being to heavy.Each bite of this croissant pudding is creamy,nicely sweet and so comforting! Please do yourself a favor and try it!ENJOY!

Prep Time: 10-15 Minutes 

Cooking Time:40-50 Minutes

Yield:6 portions

INGREDIENTS:

• 6 croissants
• 4 large eggs
• 75g caster sugar
• 1 can 388ml/410g  evaporated milk
• 200ml heavy cream(30%fat content)
• 125g blueberries,fresh or frozen(i used frozen)
• 40g dark raisins  
• 60ml dark rum

DIRECTIONS:

The night before,soak the raisins into rum

• Add the rum to a small saucepan and heat until just boiling.
• Place the raisins into a small bowl and pour the rum over.They must be completely covered.Cover and leave them to soak overnight,at room temperature.The next day you will notice the raisins are plump and they have been absorbed most of the rum.Strain the raisins and reserve the liquid until is ready to use.

For the bread pudding:

• Grease a 29x20cm baking dish with butter.
• Cut croissants into 3cm/1 inch pieces.Arrange about half of the croissants pieces in the prepared baking dish.Top with half of the raisins and blueberries,then add the remaining croissants and sprinkle the remaining raisins and blueberries on top.
• In a large bowl,whisk together the cream,evaporated milk,sugar,the rum from the raisins and eggs.

• Pour the mixture over croissants and gently push down to ensure most of the croissants are submerged in the liquid.Let stand for 2 hour(or cover and place in the refrigerator if making ahead) until the croissants have absorbed ALL the custard mixture.

• Half an hour before baking the pudding,turn on the oven to 180ºC/350ºF (convection/fan forced mode). 
• Bake for 40-50 minutes until golden brown and the skewer plunged into the center comes out clean.
• Serve warm or at room temperature with ice cream. 

That's all, folks!

Enjoy!

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!