Tres Leche Croissant Bread Pudding
Try this Tres Leche Croissant Bread Pudding recipe, or contribute your own.
Try this Tres Leche Croissant Bread Pudding recipe, or contribute your own.
- Carbohydrate 24.6903870156356 g
- Cholesterol 169.516616676439 mg
- Fat 10.7326117525005 g
- Fiber 0 g
- Protein 10.9200055022735 g
- Saturated Fat 5.60056000991011 g
- Serving Size 1 1 serving (136g)
- Sodium 2477.52514005371 mg
- Sugar 24.6903870156356 g
- Trans Fat 0.951614616796005 g
- Calories 236 calories
Step-by-step
- Whisk together the eggs, evaporated milk, condensed milk, whole milk and cinnamon.
- Pour over the croissant cubes and let them soak for about 10-15 minutes until the bread no longer looks dry.
- Pour into a 7-inch springform pan and cover the pan with foil.
- Place 2 cups of water into your Instant Pot and place a trivet on top. Place the foil-covered pan on the trivet.
- Set your Instant Pot to cook on High pressure for 20 minutes.
- When time is up, allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Turn on your oven broiler.
- Remove the foil from the pudding, sprinkle with ground cinnamon, and evenly spread the sugar on the pudding.
- Broil on high for 5-8 minutes.
- Let it cool for about 20-30 minutes and then cut into slices to serve. Enjoy!
Using stale laminated pastry instead of standard sandwich loaves prevents the custard from turning into mush. Cubing the croissants and allowing them a strict 15-minute soak ensures the internal layers absorb liquid without losing structural integrity entirely. Whisking eggs thoroughly with evaporated milk, condensed milk, and whole milk creates a uniform custard base before it hits the baking pan. Covering the 7-inch springform pan tightly with foil prevents condensation from dripping into the dessert during high-pressure cooking inside the electric cooker. Natural pressure release for 10 minutes finishes the thermal cooking process gently, avoiding curdled proteins.
Accompaniments and Texture Contrast
Acidity cuts through heavy dairy fats effectively. Pairing this rich dessert with tart macerated berries or a sharp citrus compote balances the condensed milk sweetness. Fresh fruit introduces structural contrast against the soft pudding crumb. Conversely, preserved fruits yield a softer bite and concentrated flavor profiles due to prior dehydration or syrup packing. When substituting fresh berries with dried fruits, reduce the quantity by half because dehydrated options concentrate natural sugars significantly. Ensure the broiler heat remains on high for the final 5 to 8 minutes so the sugar layer caramelizes into a crisp crust.
- If the center remains too wet after broiling, let the dessert rest uncovered at room temperature for an additional 15 minutes to allow residual steam to dissipate.
- Store leftovers in an airtight container in the refrigerator for up to three days, reheating individual slices at 350 degrees Fahrenheit for 10 minutes to restore the exterior crust.
- Add an extra tablespoon of cinnamon if using standard store-bought croissants that lack butter flavor intensity.
