3 May, 2023
Baked Maple & Pecan Croissant Pudding
Bread pudding is enjoyed as a dessert in many cuisines throughout the world. Like this bread pudding from Mexico – Capirotada Mexican Bread Pudding.
A bread pudding recipe is proof-positive that leftover bread or stale bread, can easily be converted to a simple dessert, made of dried bread, milk, eggs, sugar and vanilla.
It’s also a versatile dessert. Take that simple dessert and customize it, by adding fresh or dried fruit, nuts, chocolate or a combination of spices like cinnamon, nutmeg, allspice and cardamom.
Consider These Combinations Of Delicious Bread Puddings
This recipe is a variation of a classic English bread and butter pudding using croissants, pecans, brandy-laced raisins and the addition of real maple syrup. This combination makes for a mouthwatering dessert.
A United Kingdom food magazine, “Taste Buds,” mentions that bread pudding was popular during the Georgian era (1714-1837) a way of turning stale bread into something edible.
Baked Maple & Pecan Croissant Pudding
4 large croissants
3 eggs
1/2 single cream *See Cook’s Notes
1 1/4 cups milk
1/4 cup maple syrup
3 tablespoons brandy
1/2 cup sultanas or raisins *See Cook’s Notes
1/3 cup pecans, chopped (can also use walnuts)
2 tablespoons Demerara sugar *See Cook’s Notes
Recipe directions to follow Cook’s Notes
Cook’s Notes
Single Cream
Single cream is unique to the United Kingdom. It has a fat content of 18-20%. It is sometimes known as “pouring cream” and is mostly used to pour over desserts. In the USA light cream or half and half, would be the closest substitute for single cream.
Sultanas
Sultanas sometimes called “golden raisins,” are made using the Thompson Seedless grape. You can substitute sultanas for crimson raisins.
Crimsons are made from a variety of grapes. They have a similar taste but are a little sweeter.
Crimson Raisins
Demerara Sugar
Demerara is a single-crystallized, coarse-grained, light brown sugar. It is produced with evaporated cane juice.
Demerara Sugar
Demerara sugar can be used directly from the package and requires no special preparation beforehand.
Keep in mind that while it will sweeten a dessert like granulated sugar, it doesn’t dissolve as well and therefore it’s typically used more as a garnishing sugar. Such as with this recipe.
Recipe Directions
Place the raisins and brandy in a small pan and heat gently, until warmed. Leave to stand for 1 hour.
Cut the croissants into three sections. Cut each section in half horizontally. Butter each halve, on one side.
Stuff croissant slices into a 8×8 inch dish. Next sprinkle the brandy soaked raisins and the chopped pecans over the buttered croissants slices.
In a large bowl, beat the eggs and milk together. Next, gradually beat in the single cream and maple syrup.
Pour the egg custard through a sieve, over the fruit, nuts and buttered croissants. Leave the uncooked pudding to stand for 30 minutes, so that some of the egg custard liquid is absorbed by the croissants.
Sprinkle the demerara sugar evenly over the top, then cover the dish and place in an unheated oven.
Set the oven to 350 degrees and bake for 50 minutes. Remove the lid and continue to bake for 15-20 minutes more, or until the custard is set and the top is golden.
Leave the pudding to cool for about 15 minutes before serving warm with a mix of maple syrup and cream (optional).
Now try this Sweet Dark Cherry Bourbon Croissant Pudding.
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