This amazing Croissant Bread Pudding with Champagne Zabaglione and Dried Cherries will definitely wow your guests!
Keyword bread pudding, zabaglione recipe
Prep Time 20minutes
Cook Time 1hour5minutes
Total Time 1hour25minutes
For the Bread Pudding:
8large croissants cut up into 1” squares
2vanilla beans cut in half longways
6cupsof heavy cream
1 ½cupsdried cherries
For the Whipped Cream:
2cupsheavy whipping cream
For the Zabglione:
1cupof dry champagne
Preheat the oven to 350°.
Cut up croissants into 1-inch squares and place them on a sheet pan lined with parchment paper and place in the oven on 350° for 15-17 minutes or until golden brown.
In the meantime, cut the vanilla bean in half long ways and add it to the 6 cups of heavy cream in a large pot and scald the mixture on medium-low heat.
Once scalded add to a mixing bowl with 15 egg yolks and 1 cup of sugar and mix well. Be sure to scrape all the goodness out of the center of the vanilla bean and add to the mixture.
Once the croissants are browned place them in a large casserole dish and sprinkle the dried cherries on top.
Next pour in the vanilla bean custard and place casserole dish and cover with foil.
Bake in the oven at 350° for 45-50 minutes or until the custard is firm.
Whipped cream: add the ingredients to a standing mixer with the whisk attachment and mix on high speed until stiff peaks are for formed. Chill.
About 10 minutes before the bread pudding is finished, start making the zabaglione. In a metal bowl on a double boiler on high heat and add in 4 egg yolks, 1/2 cup sugar & champagne. Beat vigorously until thick and foamy. Takes about 6-8 minutes which is perfect because when this is done the bread pudding will be finished as well.
10. Pour zabaglione over bread pudding and serve with whipped cream. Enjoy!