Croissant Baklava Bread Pudding With Lemon-Honey An

Name: Croissant Baklava Bread Pudding With Lemon-Honey And Greek Yogurt Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread Pudding Ingredients; 7 Large Croissants; 8 Eggs; 2 cups Half and Half; 2 cups Whole Milk; Zest from 1 Large Orange; 1 teaspoon Vanilla Extract; 1 teaspoon Almond Extract; 1/4 teaspoon Salt; 1 1/4 cups Sugar, plus extra for sprinkling; 2 tablespoons Cinnamaon, separated; 1/2 teaspoon Allspice; 3/4 cup Almonds, Slivered; 3/4 cup Walnuts, Chopped; 2 tablespoons Butter, Melted; Softened Butter for the baking dish; Lemon-Honey Whipped Topping; 1 cup Heavy Whipping Cream; 1/4 cup Honey; 2/3 cup Greek Yogurt; 1/2 tablespoon Almond Extract; Zest from 1 Whole Lemon; Juice from 1/2 a Lemon

Servings: persons

Bread Pudding Ingredients
7 Large Croissants
8 Eggs
2 cups Half and Half
2 cups Whole Milk
Zest from 1 Large Orange
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
1/4 teaspoon Salt
1 1/4 cups Sugar, plus extra for sprinkling
2 tablespoons Cinnamaon, separated
1/2 teaspoon Allspice
3/4 cup Almonds, Slivered
3/4 cup Walnuts, Chopped
2 tablespoons Butter, Melted
Softened Butter for the baking dish
Lemon-Honey Whipped Topping
1 cup Heavy Whipping Cream
1/4 cup Honey
2/3 cup Greek Yogurt
1/2 tablespoon Almond Extract
Zest from 1 Whole Lemon
Juice from 1/2 a Lemon

1
["Preheat the oven to 350F.", "Cut the 6 of the croisssants in 1"" cubes, place on a baking sheet and toast in the center of the oven for about 20 minutes, tossing every few minutes so that all sides get a bit crispy, but not hard. Remove from the oven and let cool for 10 minutes on the baking sheet and then place in a large mixing bowl.", "In a medium sized bowl mix together the: eggs, half and half, orange zest, almond extract, vanilla extract, salt, sugar, 1 tablespoon of cinnamon and allspice. Pour this custard over the croissant cubes, coating them all. Next add 1/2 cup of the almonds slivers and 1/2 cup of chopped walnuts, gently folding them into the mix. Let this all soak together in the bowl for about 30 minutes.", "Grease a 9 X 13 sized baking dish with butter and pour the bread pudding mixture into it. Next take the remaining croissant and rip it into uneven pieces and press them into the top of the pudding mixture. Scatter the remaining almonds and walnuts over the pudding, drizzle the melted butter over the top and sprinkle with a combination of 1 tablespoon cinnamon and 1 tablespoon of granulated sugar.", "Place the baking dish in the center of your 350 degree oven. The baking time will take between 40 to 50 minutes, depending on how deep your baking dish is. You are looking for the final pudding to be a little bit jiggly, yet firm, with no liquid from the eggs remaining. If you are afraid that your pudding is taking too long and will get too dark on top, loosely cover it with foil for a portion of the baking time.", "When the pudding is done, remove it from the oven and place it on a cooling rack. Let it cool for at least 30 minutes before serving it. This is so delicious warm, so if you are not serving it right away, gently heat it up in the oven before you do. Before serving top it with Lemon-Honey Whipped Cream and a few more chopped nuts!!", "Using an electric mixer beat the heaving whipping cream and the honey together until stiff peaks form.", "In a separate bowl mix together the yogurt, almond extract, lemon juice and lemon zest. Fold this mixture into the whipped cream. This can be made ahead of time and refrigerated until ready to serve."]

1419

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Bread Pudding Ingredients, 7 Large Croissants, 8 Eggs, 2 cups Half and Half, and more.

Yes, Croissant Baklava Bread Pudding With Lemon-Honey And Greek Yogurt Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Croissant Baklava Bread Pudding With Lemon-Honey And Greek Yogurt Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions