There is one holiday dessert that I make every year~Bread Pudding! There are so many ways to make this perfect comfort food, and it’s a lot of fun creating it so many different ways. It’s always a new treat! This year for Thanksgiving, I am making Cranberry Apple Croissant Bread Pudding. I have made bread pudding in the past using croissants, and it is the best! Their flaky texture make the bread pudding incredible! So light and yummy! I added the cranberries and apple for a taste of fall, and because they are so tasty together!
Cranberry Apple Croissant Bread Pudding
(printable recipe at end of post)
serves 5-6
4 large Croissants
2 medium Granny Smith Apples
1 cup Cranberries
3 eggs
2 cups Heavy Whipping Cream
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/4 cup White Sugar
1/4 cup Dark Brown Sugar
Glaze:
3 tablespoon Confectioners Sugar
2 tablespoon Heavy Whipping Cream
Preheat oven to 350 degrees.
This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
Place croissant pieces, apples, and cranberries into a large bowl.
Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
Pour dry ingredients into baking dish. Pour in liquid and mix together.
Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
Allow bread pudding to cool on rack while you prepare the glaze.
Whisk together the confectioners sugar and heavy whipping cream.
Drizzle glaze over bread pudding. Enjoy it warm or cooled.
Thanks for joining me today! I hope you enjoyed this recipe, and I hope it fits into your Thanksgiving or holiday plans! We are celebrating Holiday Desserts at #SundaySupper today. Scroll down to find what everyone else made!
Thank you to our host for today’s festive event, T.R. Crumbley from Gluten Free Crumbley!
Bars and Cookies
- First Frost (Rauhreif) German Apple Dessert by Cosmopolitan Cornbread
- Frosted Sugar Cookies by Pies and Plots
- Gluten Free Cinnamon Streusel Bars by Gluten Free Crumbley
- The Best Pecan Pie Bars by Life Tastes Good
Cakes
- Chocolate Fudge Layer Cake by That Skinny Chick Can Bake
- Clementine Cake with Cranberry Glaze by Caroline’s Cooking
- Coconut Pecan Cake with Coconut Rum Frosting by The Chef Next Door
- Coconut Syrup Cake by Palatable Pastime
- Japanese Sugar Plum Fairy Cupcakes by NinjaBaker.com
- Moms Texas Sheet Cake by My Life Cookbook
- Rave Review Coconut Cake by Family Around The Table
- Salted Caramel Mocha Bundt Cake by A Mind “Full” Mom
- Salted Caramel Pretzel Cupcakes by Hezzi-D’s Books and Cooks
- Spiked Chocolate Eggnog Cake by The Crumby Cupcake
Cheesecakes
- Raspberry Swirl Cheesecake by Mindy’s Cooking Obsession
- White Chocolate Cranberry Cheesecake by Baking Sense
Drinks
- Pumpkin Patch Cocktail by Wholistic Woman
Pastries
- Black Bottom Oatmeal Pie by This is How I Cook
- Butterscotch Pecan Pie by Fantastical Sharing of Recipes
- Perfect Plum Pie + Art of the Pie #Giveaway by Sunday Supper Movement
- Pumpkin Roll with Cream Cheese Frosting by Recipes Food and Cooking
- Pumpkin Spice Mochi by Cricket’s Confections
- Purple Yam-Ube Blueberry Tart by Asian in America
- Swedish Apple Pie Cups with Date Caramel Sauce by Simple and Savory
Puddings
- Arroz Con Leche with Coconut and Cheese by Basic N Delicious
- Cranberry Apple Croissant Bread Pudding by The Freshman Cook
- Holiday Bread Pudding with Bourbon Sauce by The Hungry Goddess
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Author: The Freshman CookPrint Recipe
CRANBERRY APPLE CROISSANT BREAD PUDDING
INGREDIENTS:
Bread Pudding
- 4 large Croissants
- 2 medium Granny Smith Apples
- 1 cup Cranberries
- 3 eggs
- 2 cups Heavy Whipping Cream
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
- 1/4 cup White Sugar
- 1/4 cup Dark Brown Sugar
Glaze
- 3 tablespoons Confectioners Sugar
- 2 tablespoons Heany Whipping Cream
INSTRUCTIONS:
Bread Pudding
- Preheat oven to 350 degrees.
- This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
- Place croissant pieces, apples, and cranberries into a large bowl.
- Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
- Pour dry ingredients into baking dish. Pour in liquid and mix together.
- Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
- Allow bread pudding to cool on rack while you prepare the glaze.
- Whisk together the confectioners sugar and heavy whipping cream.
- Drizzle glaze over bread pudding. Enjoy it warm or cooled.
