Honey Bread Pudding with Custard Sauce

When I was a kid growing up my Father made bread pudding.  He was the King of Bread Pudding. Only one problem….I never, ever tasted it.  Everyone raved about it.  Everyone asked for more.  My Mother even ate it and trust me, that woman was not an eater {unlike me!} so if she ate it, it must have been good.  I have no idea why I never tried it.  As I’m sitting here and typing this I can’t for the life of me figure it out.  The only reason I can think of is that I must have thought it was ‘healthy’ and therefore avoided it.  

Honey Bread Pudding with Custard Sauce

Honey Bread Pudding with Custard Sauce

Fast forward YEARS later and here I am making my first ever bread pudding and I absolutely loved it.  I could have eaten the entire tray {imagine a crazed rabid wolf protecting her young ~ I had a hard time sharing it with my family}.  The best part is it was so absolutely easy to make.  My family asked that I add it to my ‘make again’ list.  They actually think I have one…..somewhere along the line I must have told them I did….I don’t….not a real one anyway but I have found that when I blog about a recipe I remember it and then I can go back to it and make it again.  Most of my recipes are a pinch of this, a splash of that so I never remember how I made them….hence the reason blogging is a good thing for me.  I actually make notes of how much I use and how I make things so I can share it with you and if I alter a recipe from a cookbook, magazine, etc., I just add on the page what I changed.  

Croissant and Honey Bread Pudding with Mock Custard Sauce

Based on a recipe from EveryDay with Rachel Ray January/February 2014 issue

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3 eggs

1/4 cup sugar

4 cups half-and-half

1/3 cup honey

3 tubes of crescent rolls - 24 rolls total or 24 small croissants

16 ounce carton of ricotta cheese

4 tablespoons butter, melted

Mock Custard Sauce

1 (5.1) ounce box of Vanilla Instant Pudding and Pie Filling - make according to directions on box

1 tablespoon honey


  1. If using the crescent rolls open each package, unroll the crescent rolls keeping 2 together in a rectangle shape stacking 2 atop each other ~ see picture ~ and bake according to directions on label. Allow to cool.
  2. For Bread Pudding
  3. Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.
  4. In a large bowl, whisk 3 eggs, 1/4 cup sugar and 1/3 cup honey. Whisk in 4 cups half-and-half.
  5. Cut cooled crescent rolls or croissants into cubes and add to the half-and-half mixture. Let soak for 15 minutes.
  6. Add the ricotta cheese stirring gently.
  7. Add the melted butter, again, stirring gently.
  8. Spread the mixture evenly in baking dish.
  9. Cover with foil and bake for 40 minutes.
  10. Remove foil, increase oven temperature to 425 degree and baking until golden brown, about 15 minutes.
  11. Let cool 15 minutes and serve with mock custard.
  12. Mock Custard
  13. Make vanilla pudding according to directions on box adding 1 tablespoon of honey

We had this for dinner ~ the ricotta has a lot of protein 😉 ~ and we loved it but it would be great for a brunch or a dessert.  Very versatile!  You could also serve it with whipped cream or syrup.  

Do you have any recipes that were a family favorite but you have never made?  My Mom was Polish and she made Duck Soup ~ my sister and brother loved it but my Dad and I never touched it…..not sure I’ll be making that anytime in the near future but you never know!

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