Can I use fresh croissants for this recipe?

Yes, you can! The croissants will dry out in the oven, so even if they are fresh, they can work in this recipe.

Can I use lighter milk than whole milk for all the liquid?

You can make this substitution. It will affect the creaminess and richness of the filling. If you make this swap, I would add an extra egg to ensure the custard filling is thick and creamy.

Can I prepare this the day before?

I would not recommend prepping this croissant bread pudding the night before. It will become too soggy if the croissants are submerged in the liquid for that long.

Croissant Bread Pudding | The Sweet Occasion

Description

Croissant Bread Pudding is the perfect recipe for using your day-old croissants. They're cubed, combined with a simple rich custard, and baked to perfection then drizzled with a creamy vanilla sauce. This easy croissant bread pudding uses staple ingredients and makes a delicious breakfast or dessert.

Ingredients

Scale

Bread Pudding

10 cups croissants, cut into 1-inch pieces
2 cups (480 g) heavy cream
2 cups (480 g) whole milk
3 large eggs
1 tablespoon (9 g) pure vanilla extract
3/4 cup (165 g) light brown sugar
3/4 cup (165 g) granulated sugar
1/4 teaspoon salt
1 orange zested

Vanilla Sauce

1/2 cup (113 g) butter
3/4 cup (165 g) packed light brown sugar
1/2 cup (120 g) heavy cream
1 tablespoon pure vanilla extract

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Instructions

Bread Pudding

Preheat the oven to 300°F/150°C. Line a sheet pan with parchment paper or silicone mat and flatly layer cut croissants. Bake for 15-20 minutes or until the pieces are very dry.
Meanwhile, in a large mixing bowl whisk together cream, milk, eggs, vanilla, brown sugar, granulated sugar, salt and orange zest until well combined.
Place the toasted croissants in a greased 9 x 13-inch baking dish. Pour the custard mixture over the croissants and lightly press down to ensure most of them are submerged in the liquid.
Cover with aluminum foil and refrigerate for one hour.
Preheat the oven to 350°F/177°C.
Bake the croissant bread pudding uncovered for 45-50 minutes or until custard is set and the top is golden.
Allow to cool slightly.

Vanilla Sauce

In a small saucepan, combine the butter and brown sugar over medium heat. Stir until the butter is melted and the mixture is smooth.
Carefully add the heavy cream (it will bubble up) and bring to a simmer. Cook for about 5 minutes, stirring occasionally. Remove from heat and add vanilla.
Keep warm or re-warm and pour over croissant bread pudding just before serving.

Notes

Storage: Store leftovers covered in the refrigerator for 3-4 days.

Freezer: Wrap without the vanilla sauce with plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheat: Bake covered at 350°F/177°C for 10-15 minutes or until heated through.

Prep Time: 15 minutes
Chill Time: 1 hour
Cook Time: 1 hour
Category: Custard, parfaits & pudding
Method: Baking