This croissant bread pudding is the kind of breakfast worth waking up early on a Saturday morning for. Butter croissants are slathered with a generous amount of lemon curd butter then allowed to soak in an indulgent mixture of eggs, milk, cream and limoncello before baking, and then coming out crisp, golden and delicious. What a wonderful breakfast to wake up to!
Did you ever watch that show Anna & Kristina’s Grocery Bag where they reviewed and tested cookbooks by making dishes off of it and then having a professional chef come over to grade their work? I love that show. I would watch reruns over and over and never get tired of it.
Gordon Ramsay’s bread pudding
One time they featured Gordon Ramsay’s Family Fare. They raved about the book and this bread pudding recipe in particular which was made with baguette and booze. That was one of my favourite episodes. Sadly though I think the cookbook is out of print and mainly available through 3rd party re-sellers (see below).
The recipe is scarce online too. I did find one that looks similar (I couldn’t be sure) and when I made it we loved it and it stayed in my recipe box. Over time though I experimented a bit and this version is my favourite by far.
My favourite bread pudding
It has lemons (no surprise there), I use butter croissants instead of baguette (I prefer the flavour already in the croissants and besides, we always have extra croissants from the big box we always end up buying from Costco) but of course I kept the booze (of course). It is outstanding. Just the kind of thing that would make us sleeping-in-on-the-weekends people wake up early on a Saturday morning.
First you need stale (at least 2 days old) butter croissants. If you use fresh ones they’d be too soft and might fall apart once soaked in the custard. The ones we buy are big ones too, about 6 inches long, so I cut them in half lengthwise then crosswise.
Lemon curd butter
I then take lemon curd and mix it with some butter. Now I have lemon curd butter spread which I have to stop myself from eating; instead I spread it generously on the bottom of each croissant before I arrange each piece in my baking dish.
Speaking of, I don’t have any recommendations on specific dish size because I’ve used different sizes and they all worked well. I think the critical thing to remember is that it should be deep enough for all your bread to fit and be submerged in (the one on the pictures is approximately 5×10 inches and 2.5 inches deep).
Which brings us to the custard. Like most bread pudding, the custard mixture is a combination of milk, eggs and cream. There’s limoncello in this one and I have Chef Ramsay to thank for the idea of putting alcohol in bread puddings (genius). Limoncello mixed with the custard just makes the custard so flavourful and wonderful. Don’t worry, you won’t taste the alcohol but it does make this an adult pudding (this can be your breakfast, the kids can have their chocolate pancakes).
Croissant bread pudding
So now you wait 20 minutes for the croissants to soak in all that goodness. Another 40 minutes in the oven. Once it’s out put some lemon curd glaze on top and I promise what you’ll have is the most fantastic lemon butter croissant bread pudding. Blueberries sprinkled all over is just an added bonus.
So this Saturday, get up early and wake up the rest of the house with the smell of croissant bread pudding baking in the oven.
Did you make this croissant bread pudding? Tell me about it in the comments section below. I’d love to hear all about it. If you need another breakfast/brunch idea, try these buttermilk scones. They’re fabulous. What’s your favourite thing to make/eat for breakfast on a Saturday or any day?
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