Cinnamon and Apple Croissant Bread Pudding/FoodieExtravaganza

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With the holidays over and some rather cold weather settling in for a few days, I was looking for something from the warm and comfort food category. That is where this Cinnamon and Apple Croissant Bread Pudding comes in. There are few recipes as basic as bread pudding, but it is also versatile, tasty and great for using up leftovers. This bread pudding is one of the lightest ones I have ever had, and I give credit to the croissants for that. The apples add a small bit of crunch, while the cinnamon and the chocolate drizzle tie up the comfort food in a bow.

Cinnamon and Apple Croissant Bread Pudding


(printable recipe)

preheat oven to 350 degrees

4 large Croissants
2 cups Heavy Duty Whipping Cream
2 cups Milk
1 Vanilla Bean
6 Eggs
1 cup Sugar
2 chopped Granny Smith Apples
1 teaspoon Cinnamon
Milk Chocolate Bar
3 tablespoons Heavy Duty Whipping Cream

Chop up the croissants and place them in a square 9x9 dish. You could also use an 8x12.

Use a large saucepan to mix together the heavy cream and milk. Add in the vanilla bean also. Stir often to make sure it doesn't burn and bring it to a simmer, but not a boil. Remove from heat.

In another bowl mix together the eggs and sugar with a whisk. Start adding the hot cream, whisking as you add it.

Strain into a large bowl. This will make the cream mix very smooth.

Chop the Granny Smith apples in to small bite size pieces.

Add the apples to the chopped croissants in the dish. Pour the cream mix over the croissants and apples. Sprinkle cinnamon over the top.

Place the bread pudding in a water bath. Get a large pan that the pan with your bread pudding will fit in. I used a roasting pan. Place the pan of bread pudding in the center. Add water to the large pan until it is halfway up to the top of the pan with your bread pudding in it. Bake for 45-60 minutes. If you use an 8x12 pan like I mentioned above, the time might be slightly less, but keep a close eye on it.

Remove the bread pudding from the oven and let it cool completely. It can be refrigerated overnight if you are making it ahead of time.

Melt your milk chocolate in a double boiler on low. Heat up about 3 tablespoons of heavy cream until it is warm but not hot. I use the microwave. Take the chocolate off the heat, and pour the cream, a little at a time, into the chocolate, stirring the entire time. Add more as needed until the chocolate is smooth. Always add warm cream to the melted chocolate. Otherwise the chocolate might seize and be ruined.

Drizzle the chocolate over the bread pudding. This bread pudding can be enjoyed hot or cold!
Enjoy!

Here's what everyone else made today!:

It's Foodie Extravaganza Day and this month's theme is Croissants, although some will be using the Crescent Roll. This month's host is Kathleen from Fearlessly Creative Mammas.  What is Food Extravaganza? It's when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? We look at The Nibble and pick something off of their list. Croissants are actually celebrated on January 30th, but it's in January, so it's fair game. You can check out our group Pinterest board for past recipes. If you're a blogger, you can join along with us by requesting to join on our Facebook page. Now, on to the goodness.

Beefy Green Chile Braid by Fearlessly Creative Mammas

 Pain Au Jambon by Culinary Adventures with Camilla

 Pain Au Chocolat by Making Miracles

 Sausage, Egg and Cheese Croissant with Maple Dijon Sauce by Tara's Multicultural Table

 Cinnamon and Apple Croissant Bread Pudding by The Freshman Cook

 Chocolate Croissants by A Day in the Life on the Farm

 Croque Monsieur Croissants by Caroline's Cooking

 Almond Croissant French Toast by Sew You Think You Can Cook

 Bacon Fig Dippers for Melty Cheese by Cooking with Carlee

 Triple Meat Croissants Breakfast Casserole by Cookin' and Craftin'

 Coronation Chicken Horns by Food Lust People Love

 Breakfast Croissant Ring by Our Good Life  

Baked Cinnamon Raisin Croissant French Toast from From Gate to Plate