Holiday Fruit Cocktail Bread Pudding

Holiday Fruit Cocktail Bread Pudding

After the china and linens are put away from a Thanksgiving or Christmas dinner, it’s fun to serve more casual food to holiday guests. This Baby Boomer Bakes original dessert recipe for Holiday Fruit Cocktail Bread Pudding turns out so pretty and delicious!

For some reason I always over-estimate the number of mini croissants to serve for a holiday meal. Do you have this happen too?

So … this recipe takes care of the mini croissant leftovers. It’s so simple. You probably already have everything you’ll need in your pantry and refrigerator. Although my Baby Boomer Bakes recipe calls for fruit cocktail, any canned fruit would work. Simply select your favorite. Next time I’m trying mandarin oranges and pineapple. Sounds good, don’t you think?

Best of all my original recipe for Holiday Fruit Cocktail Bread Pudding looks so festive and is a great time safer this busy time of the year!

Holiday Fruit Cocktail Bread Pudding

 

Yield: 4 servings

2 large eggs

1/2 cup half and half

1/8 tsp pure almond extract

1/4 tsp ground cinnamon

1/4 tsp freshly grated nutmeg

1/4 tsp sea salt

4 mini croissants

1/4 cup brown sugar

2 tbsp unsalted butter, melted

2 tbsp agave nectar (or honey)

1 (15 oz) can fruit cocktail in light syrup, drained

8  maraschino cherries, drained and cut in half

1/2 cup heavy whipping cream

2 tbsp sugar

1 tbsp crystallized ginger

1 tbsp coarsely chopped almonds

Garnishment: (optional)

4 springs fresh thyme

Preheat oven to 350 degrees.

In a small mixing bowl whisk together eggs, half and half, almond extract, cinnamon, nutmeg and sea salt.

Make 1-inch cuts in tops of croissants about every 1/2-inch. Place one croissant in each of four (4-inch) ramekins, or in an 8x8x2-inch baking pan. Pour egg mixture evenly over tops of croissants. Place ramekins on a baking sheet and refrigerate for 30 minutes, turning croissants once during this time. Remove from refrigerator and turn croissants topside up before baking.

In a small bowl combine brown sugar, melted butter and agave nectar. Stir to mix. Gently fold in drained fruit cocktail and maraschino cherries. Top each croissant with divided mixture.

Bake ramekins on a baking sheet in a preheated 350-degree oven for 40 minutes, or until golden brown.
While bread pudding is baking, whisk heavy whipping cream in a small bowl until soft peaks form. Continue whisking while gradually adding sugar until stiff peaks form. Refrigerate until ready to serve.

In a food processor combine crystallized ginger and almonds. Process into fine crumbs. Set aside.

Serve bread pudding warm, cold or at room temperature.

Prior to serving garnish each portion with divided whipped cream. Sprinkle divided ginger-almond crumb mixture over each portion and garnish with a fresh thyme sprig, if desired.

I hope you enjoy Baby Boomer Bakes Holiday Fruit Cocktail Bread Pudding!

Comments

  1. petit4chocolatier says:

    This looks absolutely delicious!! Your guests must love it!

  2. This looks delish! Plus I love how you can substitue any fruit you have left over in the house. I have crystalized ginger and do not know what to do with it. It was good to see how you used it in this dessert.

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