Go Back
–+ servings
blueberry-croissant-puff
Print Recipe
No ratings yet

Croissant Bread Pudding With Pot

Delicious bread pudding infused with cannabis sugar!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Course: Dessert
Keyword: cannabissugar, pudding
Servings: 4 people
Author: Steph Van De Ven
Cost: 25 +/-

Equipment

  • 10 x 15 baking dish
  • Mixing Bowls
  • Measuring spoons
  • Measuring cups

Ingredients

  • 3 large whole eggs
  • 8 large egg yolks
  • 5 cups half and half cream
  • 1 1/2 cups cannabis sugar
  • 6 croissants stale
  • 1 1/2 tsp vanilla extract pure
  • 1 cup raisins optional

Instructions

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, cannabis sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
    Note: if you don't like raisins, just skip!
  • Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.