Easter holiday always makes me happy because I get to spend it with my family eating amazing food. My mom is one serious chef. This year, like most years, my family expects me to cook up something scrumptious, and my go to for a day picnic is bread pudding. This variation was inspired by a dish I had at Sweet Butter in the valley, which was their croissant bread pudding with strawberry jam.
12 stale croissants
4 cups strawberry jam
1/4 cup vanilla extract
5 cups half and half
1 cup sugar
Finding stale bread items is fairly simple, and cheap. A lot of bakeries will sell day-old breads for a low price if you ask. Even local grocery stores will do this. Or, you can make something stale on your own. If you place the croissants on the counter in open air over night, it should start to dry them out.
Preheat the oven to 350 degrees. Begin by making the bread pudding custard. Crack three whole eggs into a bowl. Then, add just the egg yolks from the remaining eight eggs. Whisk together. Add the vanilla extract and half and half. Whisk contents together while slowly adding the sugar. Stir until the sugar has all dissolved.
Break the croissants into pieces and toss 1/3 of the pieces into a large cake pan. Dollop half the strawberry jam around the bread and mix together. Pour in 1/3 of the custard. Add 1/3 of the remaining croissant pieces. Add the remaining half of the jam and spread around. Add 1/3 of the remaining custard. Press down to get everything worked in together. To finish, add the last of the croissant pieces and the custard.
Place in a water bath and cover with foil. Bake for 45 minutes covered. Uncover the bread pudding and bake for another 45 minutes.
I have a more in depth step-by-step direction guide here if you need some more pictures to help guide you.