Five-Ingredient Lemon Bread Pudding – Made with Croissants!

Five Ingredient Lemon Bread Pudding

When we go to invent new five-ingredient desserts for you, our test kitchen team really puts on its thinking cap. When you limit the shopping list to a mere five entries, each element really has to hold its own. In this bread pudding, croissants bring a lot to the table.

One of the keys to good bread pudding is using bread (or croissants) that are stale. That means they do a better job of absorbing flavor and richness from the custard you’ll mix together using half-and-half and eggs.

To start, all you do is cut your croissants, preferably day-old ones, into pieces like the ones you see above. You can also just pull them apart if you don’t even want to deal with a cutting board.

In order to give your bread pudding a little bit of a twist, add some lemon juice and lemon zest to the custard mixture of eggs, cream, and brown sugar. Yum.

Pour that over your baking dish full of croissant pieces. Just like this:

Five Ingredient Lemon Bread Pudding

Honestly, that’s the only step you need to know. Because then, after letting the custard mixture sink into the croissants for half an hour, you put the whole thing into the oven.

While there, the croissants will puff up and brown on top.
Five Ingredient Lemon Bread Pudding Pull the pan from the oven and scoop out portions while the bread pudding is still warm.Five Ingredient Lemon Bread Pudding Five Ingredient Lemon Bread Pudding
Top with whipped cream and a little extra lemon zest if you have any.
IMG_2271 Five Ingredient Lemon Bread Pudding

Enjoy!
Get the whole recipe below.

Lemon Bread Pudding

INGREDIENTS
2 eggs
2 cups half-and-half
1/2 cup light brown sugar
4 croissants (stale if possible – stale bread always works better for bread pudding)
1 lemon

Preheat the oven to 325°F.

Cut or break the croissants into medium sized pieces and place into an approximately 10-by-7-inch baking dish.

Using a peeler, take the skin off the lemon and mince the zest. Cut the lemon into quarters.

Whisk the eggs, half-and-half, light brown sugar, lemon zest and the juice from 2 lemon wedges (or all 4, if you’d like it to be more lemony), until thoroughly combined.

Add the egg mixture to the baking dish. Let this mixture soak for at least 10 minutes or up to 30 minutes.

Bake the pudding for 1 hour or until the middle is set. Remove and let cool and completely set for about 20 minutes. Serve plain or with a scoop of vanilla ice cream or dollop of whipped cream.

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