Recipe courtesy of Pink Tank

Nana Slappin' Bread Pudding

  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 30 min
  • Yield: 3 servings
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3 large croissants


1/2 cup brown sugar

1/2 cup granulated sugar 

Pinch ground cinnamon 

8 egg yolks 

8 fluid ounces heavy whipping cream 

8 fluid ounces coconut milk 

1 vanilla bean, scraped, or 2 teaspoons pure vanilla extract 

Pinch salt 

Bread Pudding:

1 tablespoon butter

3 tablespoons raisins 

Flambe (optional):

9 tablespoons caramel sauce

3 tablespoons walnuts 

2 tablespoons Jamaican rum 


Special equipment:
Three 3-inch ramekins
  1. Tear the croissants into small pieces. Lay the pieces out on cookie sheet. Toast in the oven on low broil until croissants are golden brown. Remove and set aside for later use.
  2. Preheat the oven to 400 degrees F.
  3. For the custard: In a large bowl, mix together brown sugar, granulated sugar, cinnamon and egg yolks, and then set aside.
  4. In a pan over medium heat, combine the cream, coconut milk, vanilla bean scrapings and salt, whisking often to prevent burning. Heat until the mixture begins to steam.
  5. Temper the yolks; whisk the egg and sugar mixture, then slowly pour the cream into the eggs.
  6. For the bread pudding: Butter the inside of three 3-inch ramekins. Evenly distribute croissant pieces into ramekins. Top each with a layer of raisins then pour the custard mixture to the brim of each ramekin.
  7. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
  8. Bake for 25 minutes. Let cool for 5 to 10 minutes before serving.
  9. For the optional flambe: Dump the bread puddings into a large frying pan set over medium heat. Combine the caramel sauce, walnuts and rum. Add the rum mixture to the frying pan and flambe until the alcohol is cooked down, and then enjoy!