I’ve made bread pudding with many different kinds of bread. Chocolate croissants are my #1 choice. Other plain breads like butter croissants, brioche, white bread are great too.
Bread pudding is easy to make but not easy to make well. It should have a custardy soft texture (not chewy), and it should be fluffy (not flat). My two tips are: make double the amount of custard you think you are going to need, and let the bread sit in it for triple the time recommended.
I also heard that Bourbon kills germs. So the adults had it a la mode with a splash of Bourbon (“sauce”). 😁
Love from Mom
6 large egg yolks
2 cups milk
1 cup heavy cream
1 cup granulated sugar
1 tsp vanilla
1/2 tsp salt
1/2 tsp ground nutmeg
4 chocolate croissants
1 cup raisins (if using plain bread)
A. Beat all the ingredients together.
B. Cut up the chocolate croissants in 1 inch chunks and place in a bowl that fits the chunks snugly with about 2 inches height to spare. Pour the custard mixture (A) over. Nudge the chunks gently to make sure all of them are submerged in the custard mixture, but do not press too forcefully lest you squash the fluffiness out of the croissants! Cover with cling wrap and leave to rest in the fridge for at least 1.5 hours.
Transfer the mixture into a baking dish. Do not worry about pouring in whatever custard mixture has not been soaked up. Just leave it out.
If using plain bread, butter both sides, scatter the raisins between 2-3 layers of bread directly in the baking dish and then pour the custard mixture (A) over. After soaking for 1.5 hours, carefully pour out any excess custard that has not been soaked up before baking.
Bake in a 375 F / 190 C oven for 30-35 minutes until the custard has set – test it with a fork; it should come out clean.
Serve warm with vanilla ice-cream (and a splash of Bourbon ahem!).