It’s a bread pudding recipe that is not really bread ... and not really pudding, either.

  • Recipe courtesy of Sous Chef Ryan Harvey
  • Harvey works at Fountain Grille at Safety Harbor Resort and Spa
  • Bread Pudding offered during Sunday Brunch

To get technical, it's really Danish croissant soaked and baked in custard. Talking technically or not, t’s still pretty delicious, no matter what you call it.

This "bread pudding on steroids" comes courtesy of Sous Chef Ryan Harvey, who serves up culinary goodness at Fountain Grille at Safety Harbor Resort and Spa.

Harvey told us this Sunday Brunch offering is a massive hit.

Bread Pudding

  • 6 croissants
  • 6 assorted Danishes
  • 1 c. sugar
  • 6 eggs
  • 1 qt. milk
  • 1 pt. heavy cream
  • 2 tsp. vanilla
  • 2 tsp. nutmeg
  • ¼ c. cognac
  • Warmed caramel sauce
  • Whipped cream

Directions

  1. Preheat oven to 300 degrees if convection, 275 degrees if non-convection oven.
  2. Break croissants and Danish into small pieces into a 9 X 11 baking pan.
  3. Sprinkle Cognac over croissant mixture.
  4. In large mixing bowl, combine eggs, milk, heavy cream and whisk well.
  5. Gently add in sugar, vanilla and nutmeg.
  6. Pour evenly over croissants so all pieces are covered.
  7. Let stand 30 minutes until croissants have soaked up custard mixture.
  8. Bake at 300 degrees in convection oven for 30 minutes or 275 degrees in a regular oven for 45-60 minutes.
  9. Shake pan to check doneness, it should be firm.
  10. Serve warm with caramel sauce and whipped cream.