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During these particularly difficult times, we wanted to let you know that our big La Petite Bretonne family stands united with all our employees and clients.

Both our production facilities are hard at work to meet our customers’ needs. We’ve made sure to put all necessary protective measures into place, because providing employees with a safe work environment is our first priority. Thank you to each and every employee for their commitment and understanding when it comes to working with these new protocols.

Please accept our warmest wishes at this time to all who’ve been affected by COVID-19. Take care, and remember “It’s going to be OK!”.

Your big La Petite Bretonne family

  • For a light snack,
  • a tasty bite or a
  • special morning treat!

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Croissant Bread Pudding

  • Portion : 6
  • Cooking : 45 minutes

Ingredients
  • Day old croissants
  • 3 eggs
  • 1.5-2 cups milk
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • Black berries (optional)

Preparation
  • Preheat oven to 350 degrees
  • Oil or butter a baking dish of your choice
  • Filling your dish with torn up pieces of croissants (larger dishes will need more pieces, and slightly more milk).
    Let the kids rip up the croissants – they love to “help” in the kitchen, but rarely actually are helpful. This is something they can do just as well as you, so hand it off.
  • Mix the eggs, milk, vanilla, and sugar together and pour over the croissant pieces.
  • With two hands, gently press down on the croissants, helping them absorb the custard and so you can fit a few more pieces and berries in.
  • Bake for 45 minutes, or until the top is slightly brown. The pudding will puff up a bit, which will tell you that the eggs and milk have fully cooked.

This dessert is great on it’s own or you could serve it with a side of greek yogurt or even ice cream. Also, nothings stopping you from making this an indulgent breakfast.

 

Recipe by Emily Morrice – Our Nest in the City

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