Apple and Croissant Bread Pudding Recipe

Apple and Croissant Bread Pudding Recipe

  • 2 Gala or Braeburn apples
  • 1 tablespoon butter
  • 6 croissants
  • 4 eggs
  • 2 egg yolks
  • 1/2 cup Market Pantry™ Sugar
  • 1 cup Archer Farms™ vanilla
  • 1 grated orange peel
  • 1 grated lemon peel
  • 1 cup Market Pantry™ whipping cream
  • 1 cup Market Pantry™ milk
  1. Peel, core, and thinly slice apples. Melt butter in medium skillet over medium heat. Add apples; cook 3 to 4 minutes or until tender crisp. Set aside.
  2. Tear croissants into 2-inch pieces. Toss with reserved apples in a 9-inch square baking dish.
  3. Whisk eggs, yolks, sugar, vanilla and peel together in medium bowl; add cream and milk; mix well. Pour mixture over croissants; refrigerate for one hour or overnight.
  4. Heat oven to 350 degrees F. Place pan in shallow hot water bath, cover with foil. Bake 45 minutes. Remove foil; continue to bake an additional 20 to 25 minutes or until center is set and top is golden.
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