
Mini Croissant Dulce de Leche Bread Pudding
Budín de Croissant con Cajeta
Preparation time: 40 minutes
Ingredients: 12
Servings
6
Ingredients
- • ½ cup Coronado Dulce de Leche, plus more for drizzling
- • 1 bag Thomas’ Mini Croissants, torn into 2 inch pieces
- • 1 cup whole milk
- • 2 cups heavy cream
- • 1 tbsp vanilla
- • 4 eggs
- • ¼ cup brown sugar
- • ½ tsp cinnamon
- • ½ tsp nutmeg
- • 1 cup raisins
- • 2 tbsp butter, divided
- • 2 tbsp powdered sugar
Preparation Method
- 1. Preheat oven to 350°F.
- 2. Mix wet ingredient¬¬s– 1 cup whole milk, 2 cups heavy cream, 1 tbsp vanilla, 4 eggs, ¼ cup brown sugar, ½ tsp cinnamon, ½ tsp nutmeg, and 4 tbsp Coronado Dulce de Leche).
- 3. Grease a 9x13” baking dish and add torn Mini Croissants and raisins.
- 4. Pour over wet mixture on Mini Croissants and be sure to fully coat, top with 2 tbsp butter (divided).
- 5. Drizzle with Coronado Dulce de Leche.
- 6. Bake for 35-40 minutes, until toothpick inserted in middle pulls clean.