A simple bread pudding elevated with croissants & hazelnut chocolate spread. Perfect for an Easter brunch, or any brunch for that matter. Sliced, fresh strawberries, croissants, butter, strawberry jam then the usual suspects of eggs, milk, cream, vanilla & sugar. Serve with a bowl of more fresh strawberries, cream & warmed hazelnut spread.
Lovonis Lark
recipes + wellness
strawberry croissant pudding
Servings: 8
Calories: 687kcal
- 1 1/2 cups sliced strawberries
- 6 croissants halved horizontally
- 1/4 cup butter softened
- 1 cup strawberry jam
- 6 large eggs
- 2 cups milk
- 2 cups cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- icing sugar
- whipped cream fresh strawberries, warmed hazelnut spread, to serve
- Grease a shallow 12-cup baking dish. Scatter the strawberries over the bottom of dish.
- Spread cut side of each croissant half with butter then liberally with jam. Arrange, slightly overlapping in a single layer over strawberries.
- Preheat oven to 350°F (180°C). Whisk eggs, milk, cream, sugar & vanilla together in a large bowl. Pour over the croissants; let stand for 15 minutes.
- Place baking dish in a roasting pan & pour in enough very hot water to come halfway up side/sides of the baking dish. Bake for 1 1/4 hours or until the center is set when you wobble the pan slightly (the pudding will be jiggly even when cooked). Let stand for at least 1 hour before serving. The pudding can be stored, covered, in the fridge until the next day & is best served cold.
- Dust the pudding with icing sugar just before serving. Serve with whipped cream, fresh strawberries & warmed hazelnut spread. Serves 6.
Nutrition
Calories: 687kcal | Carbohydrates: 68g | Protein: 12g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 241mg | Sodium: 310mg | Potassium: 321mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1650IU | Vitamin C: 20mg | Calcium: 163mg | Iron: 2mg