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
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