Croissant Bread Pudding with Zabaglione Recipe | This Recipe Will Make you Famous

There was a time I was not allowed to go to my Aunt and Uncles on Christmas Eve without bring this Croissant Bread Pudding with Zabaglione Recipe.
It is coveted. It is loved by many, and dang it is it delicious!
The buttery croissants in the homemade vanilla bean custard, to the homemade whipped cream and the rich zabaglione everything, about this bread pudding recipe is a winner.
I have to admit, it’s hard to give away this Croissant Bread Pudding with Zabaglione Recipe because it’s a bit of a signature but it’s just way too good not to share.
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Croissant Bread Pudding with Zabaglione Recipe
For the Bread Pudding:
8 large croissants cut up into 1” squares
2 vanilla beans cut in half longways
6 cups of heavy cream
15 egg yolks
1 cup sugar
1 ½ cups dried cherries
For the Whipped Cream:
2 cups heavy whipping cream
½ cup sugar
1 teaspoon vanilla extract
For the Zabglione:
4 egg yolks
1/2 cup sugar
1 cup of dry champagne
Serves 16
Procedures:
1. Preheat the oven to 350°.
2. Cut up croissants into 1-inch squares and place them on a sheet pan lined with parchment paper and place in the oven on 350° for 15-17 minutes or until golden brown.
3. In the meantime, cut the vanilla bean in half long ways and add it to the 6 cups of heavy cream in a large pot and scald the mixture on medium-low heat.
4. Once scalded add to a mixing bowl with 15 egg yolks and 1 cup of sugar and mix well. Be sure to scrape all the goodness out of the center of the vanilla bean and add to the mixture.
5. Once the croissants are browned place them in a large casserole dish and sprinkle the dried cherries on top.
6. Next pour in the vanilla bean custard and place casserole dish and cover with foil.
7. Bake in the oven at 350° for 45-50 minutes or until the custard is firm.
8. Whipped cream: add the ingredients to a standing mixer with the whisk attachment and mix on high speed until stiff peaks are for formed. Chill.
9. About 10 minutes before the bread pudding is finished, start making the zabaglione. In a metal bowl on a double boiler on high heat and add in 4 egg yolks, 1/2 cup sugar & champagne. Beat vigorously until thick and foamy. Takes about 6-8 minutes which is perfect because when this is done the bread pudding will be finished as well.
10. Pour zabaglione over bread pudding and serve with whipped cream. Enjoy! home cooking