Breakfast Food Sweets

Ayesha Curry’s White Chocolate-Croissant Bread Pudding

Living in the San Francisco Bay Area, it’s near impossible to not know who “the Curry’s” are, and if you don’t, then shame on you 😉

Aside from their adorable daughters, Ayesha has a new show on the food network “Ayesha’s Homemade”, and every Saturday I get excited to see what’s on the menu!

A few weeks ago, the episode “Manly Meals” featured a delicious White Chocolate-Croissant Bread Pudding recipe, and since that day, I have been planning to make it.

So, a few days ago, I baked croissants and let them stale. This Sunday turned out to be a perfect day to whip up this recipe, and I fell in love! A festive and warm scent filled the house (thanks to cinnamon, nutmeg, and vanilla).

This recipe is easy and a great minimal-mess recipe because you just need a muffin-tin pan, 1 large bowl, and a whisk! Say yes to less mess 🙂

Now, I’ve had good bread pudding before, but this croissant bread pudding is on another level, and I give credit to the croissants for that. I also feel that since it is baked in muffin cups, it not only makes for good plating, but it’s a perfect dessert portion.

After dinner, my husband and I were ready for dessert, and since he is big fan of ice cream along side warm desserts, I served him his with a scoop of vanilla ice cream, and he was a happy man!

I will definitely be making this recipe again soon, especially since the holidays are upon us.

I encourage you to try this recipe, I promise you will not be disappointed!

Thank you to Ayesha for this yummy recipe…I’ll keep watching for more deliciousness 🙂


Print Recipe
Ayesha Curry's White Chocolate-Croissant Bread Pudding
An easy and delicious twist on bread pudding!
Course Breakfast, Dessert
Prep Time 25 minutes
Cook Time 30 minutes
Passive Time 25 minutes
Course Breakfast, Dessert
Prep Time 25 minutes
Cook Time 30 minutes
Passive Time 25 minutes
  1. In a large bowl, whisk together the eggs, yolks, and sugar until smooth
  2. Whisk in the cinnamon, nutmeg, and salt until blended well
  3. Add in the milk, cream, and vanilla.
  4. Whisk until smooth
  5. Add the croissant pieces into the custard
  6. Submerge the pieces and soak for 15 minutes, allowing the croissants to absorb the custard.
  7. Preheat your oven to 350 degrees. Grease the bottoms of a jumbo muffin tin pan with the butter.
  8. Add the white chocolate chips into the mixture and mix well
  9. Then evenly scoop the mixture into the each muffin cup
  10. Bake for 30 minutes, until puffed and set, you will see the tops nice and browned
  11. Once done, remove and let cool in the pan for 10 minutes on a cooling rack
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