Strawberry Cheesecake Bread Pudding
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Strawberry Cheesecake Bread Pudding

Strawberry Cheesecake Bread Pudding

This Strawberry Cheesecake Bread Pudding transforms day-old croissants into a memorable dessert, combining creamy cheesecake with juicy strawberries and buttery croissants.

Servings: 12 servings (1 serving = 1 - 3x4-inch piece)
Prep
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ Freezer-to-Oven Strawberry Croissant Dough, 3.0 oz (14255), baked
2 lb
11 each
Strawberries, large diced
15 oz
3 cups
Assembly
INGREDIENT
WEIGHT
MEASURE
Cream cheese
1 lb
2 cups
Eggs, large
10 oz
5 each
Milk
8 oz
1 cup
Granulated sugar
8 oz
1 cup
Vanilla extract
1 tsp
Prep
  1. Cut or tear baked and cooled croissants into 2-inch cubes and place in large mixing bowl. (This recipe works best on day-old croissants.)
  2. Gently stir in strawberries and set aside for Assembly.
Assembly
  1. Add cream cheese, and sugar to mixing bowl fitted with whisk attachment; mix on low speed until smooth.
  2. Add in eggs, milk and vanilla; mix on low speed for 30 seconds.
  3. Stop mixer and scrape bowl then mix on medium speed until blended approx. 2-3 minutes.
  4. Add batter to croissant bowl and fold to incorporate; transfer to a well-greased half hotel pan.
  5. Bake until cooked through; allow to cool slightly and portion in a 3x4 cut pattern.
BAKE:
TEMP
TIME
Convection Oven*
325°F
25-30 minutes
Standard Oven
350°F
45-50 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 12 minutes of baking.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 - 3x4-inch piece
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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