Croissant and Armagnac Bread Pudding

Croissant and Armagnac Bread Pudding
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  • 5 to 6 croissants (about 1 pound total), torn into 2-inch pieces
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • ¾ cup granulated sugar, plus 2 tablespoons for garnish
  • 2 egg yolks
  • 4 large eggs
  • 1 cup whole milk
  • + 3 more ingredients
    • 2 cups half-and-half
    • 1/3 cup Armagnac or brandy
    • 1 cup good-quality pitted prunes (about 6 ounces)

Quarter prunes and combine with Armagnac in a medium bowl. Set aside and let soak until prunes are slightly plump but not all liquid is absorbed, about 10 minutes. Heat the oven to 325°F and arrange the rack in the middle. Strain prune mixture, reserving prunes and Armagnac separately. Whisk to...

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