How To Make Oreo Croissant Bread Pudding
Stale croissant serves as the base for this bread pudding, which is then flavored with lots of Oreo cookie crumbs and served with a sweet sugar glaze.
Pre-heat oven to 350 degrees F and spray an 8×10-inch baking pan with vegetable oil spray.
Scrape the filling out of the Oreos then break them into chunks, some smaller and some quartered (quarter 6 of them). Reserve the Oreo Creme for the drizzle.
In a large bowl whisk together the eggs, milk, sugar and vanilla until smooth.
Add in the croissant pieces and the smaller Oreo pieces and gently combine.
Add the croissant mixture to the baking dish.
Top with remaining Oreos that were quartered.
Bake, uncovered, for 30 to 35 minutes or until the croissants are lightly browned.
When it comes out of the oven mix the powdered sugar, Oreo creme and water (or milk) and drizzle over the bake before serving.
- Calories: 257.94kcal
- Fat: 8.24g
- Saturated Fat: 3.47g
- Trans Fat: 0.02g
- Monounsaturated Fat: 3.04g
- Polyunsaturated Fat: 1.05g
- Carbohydrates: 42.23g
- Fiber: 0.83g
- Sugar: 32.41g
- Protein: 4.53g
- Cholesterol: 51.87mg
- Sodium: 157.68mg
- Calcium: 60.44mg
- Potassium: 125.36mg
- Iron: 2.64mg
- Vitamin A: 60.12µg
- Vitamin C: 0.02mg
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