Croissant Bread Pudding
Bread pudding is one of chef Matt Horn's favorite comfort foods. Horn, who owns the acclaimed Horn Barbecue in Oakland, California, says you would never know that this rich dessert was invented centuries ago to use up stale bread that would otherwise be thrown away. His version is extra scrumptious because it uses a luscious heavy cream-based custard and flaky, buttery croissants. Matt loves to serve this pudding with sliced fresh strawberries to add a gorgeous pop of color. If you like, dust the pudding with confectioners’ sugar just before serving.
Ingredients:
For the base:
- 5 cups (1 l) heavy cream
- 14 egg yolks
- 1 1/4 cups (8 oz./250 g) sugar
- 1 Tbs. vanilla extract
For the pudding:
- 8 croissants, torn into 1 1/2-inch (3.5-cm) pieces
- 1/4 cup (2 fl. oz./60 ml) melted butter
Directions:
To make the base, in a large saucepan over medium heat, warm the cream until just below scalding.
In a large bowl, whisk together the egg yolks and sugar until blended. Slowly add the warm cream to the egg yolks, whisking constantly. Whisk in the vanilla.
To make the pudding, preheat an oven to 350°F (180°C).
Place the torn croissants in a 9-by-13-inch (23-by-33-cm) baking dish, drizzle with the melted butter and toss to coat and combine. Pour the base over the croissants, toss to coat and let stand for 15 minutes.
Bake until the pudding is golden and a knife inserted into the center comes out clean, 50 to 55 minutes. Serves 6 to 8.
Adapted from Horn Barbecue by Matt Horn (Harvard Common Press, 2022)
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