Espresso Bread Pudding
By: Angela LeMoine
Published: Friday, December 21, 2012 - 1:36pm

Ingredients




24 oz day old croissants  (12 store prepared croissants)
3 shots espresso
1 Tbsp vanilla
1 1/4 cup milk
1 1/4 cup light cream
3/4 cup sweetened condensed milk
4 eggs
1/2 cup sugar
cinnamon to sprinkle overtop

Preparation

1 Oven at 350 degrees. 2 Cut the day old croissants into medium-large pieces. 3 In a large bowl add the milk, cream, condensed milk, eggs, sugar, vanilla and slightly cooled espresso. Whisk until well combined. 4 Add the croissant into the custard mixture. Let it sit for a few minutes, tossing once or twice. 5 Using a slotted spoon add the croissant to a buttered 9x9 pan. Pour the remaining custard over top. Sprinkle the top with cinnamon. Cover with foil. 6 Place the 9x9 pan into a roasting pan and pour in enough water to go just under 1/2 way up the baking dish. 7 Bake covered for 35 minutes. Uncover and bake another 25 minutes or until the custard is set and the top is lightly golden.

About

Funny thing, we've had a Nespresso maker for like 5 years and just last week did I have the hubby show me how to use it. So that may explain two dessert posts in a row with espresso in there. I generally like using croissants for dessert bread puddings, I just like the lightness and texture. I've been making a simple one for years, thanks to my hubbys uncles recipe and thought hmmm, Espresso Bread Pudding would be pretty darn awesome! 
You will need to cook this in a water bath to ensure the bread pudding stays moist and the custard sets properly. You'll need a 9x9 baking dish and a large roasting pan. I'll explain how to set it up in a minute. 
This is best served warm with a scoop of ice cream overtop.
SO GOOD!!! You can make this a day ahead so why not give it a try for Christmas of New Years?