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RECIPE: Creme Brulee Bread Pudding from Bellecour Bakery

Make delicious Creme Brulee with a Bellecour Bakery croissant loaf.

This recipe is so simple you won't believe it! 

Butter a baking vessel of your choice – soufflé dish, ceramic baker, even a two quart saute pan.  The only criteria is that it must be oven safe and that must hold a sufficient quantity for your number of guests.

Cut a suitable hunk of a Bellecour Bakery Croissant loaf.  Then cut it into 1 inch square pieces.

Preheat your oven to 350 degrees.

Fill your vessel about half way with the 1 inch croissant chunks.  Sprinkle with ¼ teaspoon of ground cardamom or ground cinnamon and ground clove.  Fill with remaining croissant chunks.  Sprinkle again with ¼ teaspoon of spice.

Slowly drizzle with 1-2 cups of the creme brulee mix.  Allow the mix to rest for 5 minutes so the brulee mix is absorbed by the croissant chunks.

Bake for about 20 minutes, depending on the amount of the mix in your vessel. Bake until all the mix has been absorbed and it is no longer liquid.  

Let rest for 5-10 minutes, then enjoy!

And now here is the recipe for Creme Brulee.

Crème Brulee Mix

5 Simple ingredients combine to make pain perdue magic in a saute pan or a show stopping bread pudding.  Use this mix as the basis for the other assembly instructions


  • 2 cups heavy, whipping cream
  • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 5 egg yolks
  • ½ cup sugar


In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir until everything is well incorporated. Add salt and stir

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