Ingredients
- 7 cups croissants, chopped into 1” pieces
- 5 Sunkist® Navel oranges
- 2 teaspoons almond extract
- 2 1/2 cups half and half milk
- 3 large eggs, room temperature
- 1 cup maple syrup
- 1/4 cup sugar
- 2 teaspoons cinnamon
Orange Croissant Bread Pudding
By Brandi Milloy
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Serves: 5
Directions
- Preheat oven to 350 degrees F.
- Slice 3 Sunkist Navel oranges in half and use a pairing knife and spoon to remove flesh and white pith. Place orange halves in casserole dish.
- In a large bowl, zest remaining 2 Sunkist Navel oranges. Using a citrus juicer, squeeze juice into a bowl. Add almond extract, half and half, eggs and maple syrup. Whisk ingredients together.
- Toss croissant pieces with mixture and let soak for 10 minutes.
- Carefully scoop croissant mixture and fill Sunkist Navel orange halves. Sprinkle with cinnamon sugar.
- Bake for 30 minutes or until cooked through, being careful not to burn. If bread puddings start to brown early, cover with foil and continue baking.
- Allow to cool for a few minutes before serving. Garnish with more zest if desired.<br /> <br />
