Eggcellent Easter Recipes
Croissant Bread Pudding with Orange Glaze
Chef Mary Matthews
8 Servings (9″x13″ casserole dish or Individual Ramekins) | Total Time: 1 hour
Ingredients for the Bread Pudding
- 2 tablespoons butter softened, to grease the pan (You can also use non-stick spray)
- 8 croissants (Use day old or stale croissants) 8 cups in total when chopped
- 6 large eggs at room temperature
- 2 cups heavy whipping cream
- ¼ cup brown sugar
- 2 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
Ingredients for Glaze
- 1 cup confectioners’ sugar
- 1 medium orange, zested and juiced, divided
- 1 teaspoon vanilla extract
- Pinch of cinnamon
Directions
Preheat the oven to 350°F fan oven. Butter the inside of a 9×13 inch baking pan or individual ramekins if using.
Chop the croissants into 1-inch bite size pieces. Add them to the prepared 9×13 pan or ramekins.
In a bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt. Pour the mixture over the croissants, and allow to sit for 20 minutes at room temperature to soak up the custard mixture. Or, if you’re making this ahead, cover and store it in the fridge until the next morning/day.
Cover with foil, and bake for 30 minutes covered. (15 minutes if doing individual custards) Uncover and bake for 10-15 more minutes (5 if doing individual custards), or until the internal temperature of the custard is 160°F and the top is golden brown.
While baking; make the glaze; in a medium bowl add in the powdered sugar, cinnamon, and orange zest, whisk to combine. Slowly add in the vanilla extract and orange juice until it reaches desired consistency. Set aside.
Once the bread pudding is done. Allow to cool slightly before chilling until ready to serve. When ready to serve, drizzle with prepared orange glaze.
Chef Notes
- This recipe makes 8 large square servings or 12 slightly smaller ones.
- This recipe works well with other types of bread. You can try this with any sturdy bread(French, Brioche, Vienna, dinner rolls, etc.).
- To Store: Keep leftover croissant bread pudding in the refrigerator in an airtight container for up to 5 days.
Deliciously Dyed Deviled Eggs 3 Ways
Create a colorful Deviled Egg spread this spring using natural ingredients for 3 different eggs.
Makes 12 Eggs
Ingredients
- 12 Large Eggs, hard boiled and peeled (save yolks for filling)
- ¼ cup mayonnaise
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
For the Purple Eggs
- 4 of the hard boiled eggs
- 2 Cups Hot water + 2 Butterfly pea tea bags to steep + ¼ teaspoon lemon juice
For the Yellow Eggs
- 4 of the hard boiled eggs
- 2 Cups Hot water + 3-4 Saffron Threads
For the Pink Eggs
- 4 of the hard boiled eggs
- 2 Cups Beet Juice
Directions to Color the Eggs
- In 3 separate large 4 Cup measuring cups or medium bowls create the steeping liuquids.
- Place 4 eggs in each of the containers, and allow to steep for 30 Minutes and up to overnight (in the fridge)
- Once desired color is achieved, gently remove from liquid and halve. Removing the yolks to use in the filling.
Directions for the Filling
- Make the base filling by combining all filling ingredients and incorporating until smooth using a fork or small whisk, or food processor.
- Using a spatula scoop the filling into a piping bag or Ziplock.
- Pipe the filling evenly into the colored eggs.
Topping Ideas:
Mix and match to create a variety of flavors or go classic with a pinch of Paprika.
- Asian: Chili crisp oil or Sriracha, sliced green onion, sesame seeds
- Pickle: Chopped pickle relish with a little fresh dill
- Moroccan: Harissa Sauce and fresh herbs like cilantro or parsley and shredded carrots
- BLT: Bacon Bits, small, diced tomato, and finely diced romaine