Description
Croissant Bread Pudding is a rich, decadent dessert made with buttery croissants soaked in a creamy custard and baked to perfection. Topped with a luscious vanilla sauce, this dish is perfect for dessert or even an indulgent brunch treat. The flaky texture of the croissants adds a unique twist to classic bread pudding.
Ingredients
Units
Scale
For the Pudding:
- 6–8 large day-old croissants, cut into 1-inch cubes
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the Vanilla Sauce:
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Croissants:
- Preheat your oven to 350°F (175°C).
- If your croissants are fresh, toast the cubed pieces on a baking sheet for 5–10 minutes to dry them out slightly. This helps them absorb the custard better.
- Make the Custard:
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and a pinch of salt until well combined.
- Assemble the Pudding:
- Lightly grease a 9×13-inch baking dish with butter.
- Place the croissant cubes into the prepared dish.
- Pour the custard mixture over the croissants, pressing down gently to ensure all pieces are soaked.
- Let the mixture sit for 20–30 minutes to allow the croissants to absorb the custard. For a more custardy texture, you can refrigerate it for several hours or overnight.
- Bake:
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 15–20 minutes, or until the custard is set and the top is golden brown.
- Prepare the Vanilla Sauce:
- While the pudding is baking, melt the butter in a saucepan over medium heat.
- Add the sugar and heavy cream, stirring constantly until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and stir in the vanilla extract. Let it cool slightly.
- Serve:
- Allow the bread pudding to cool for about 15 minutes.
- Serve warm, drizzled with the vanilla sauce.
Notes
- Variations: Feel free to add raisins, chocolate chips, or berries between the layers of croissants for added flavor.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover the entire dish with foil and warm in a 350°F oven until heated through.