Croissant Bread Pudding Recipe

Introduction

This Croissant Bread Pudding transforms buttery croissants into a rich, custardy dessert that’s perfect for any occasion. The addition of orange zest and a luscious caramel sauce makes it irresistibly comforting and flavorful.

Ingredients

• 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
• 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

1. Step 1: Preheat the oven to 300°F (150°C). Line a sheet pan with parchment paper or a silicone mat and spread the croissant pieces in a flat layer. Bake for 15-20 minutes, or until the croissants are very dry.
2. Step 2: While the croissants bake, whisk together the heavy cream, milk, eggs, vanilla, light brown sugar, granulated sugar, salt, and orange zest in a large bowl until well combined.
3. Step 3: Transfer the toasted croissants to a greased 9 x 13-inch baking dish. Pour the custard mixture over the croissants and gently press down so most pieces are submerged.
4. Step 4: Cover the dish with aluminum foil and refrigerate for one hour to allow the custard to soak in.
5. Step 5: Preheat the oven to 350°F (177°C).
6. Step 6: Remove the foil and bake the bread pudding uncovered for 45-50 minutes, or until the custard is set and the top is golden brown.
7. Step 7: Let the pudding cool slightly while you prepare the caramel sauce.
8. Step 8: In a small saucepan over medium heat, combine the butter and light brown sugar. Stir until the butter melts and the mixture is smooth.
9. Step 9: 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 stir in the vanilla extract.
10. Step 10: Keep the sauce warm or reheat before serving. Drizzle it over the croissant bread pudding just before enjoying.

Tips & Variations

• Use day-old croissants for the best texture, as they hold up well to soaking and baking.
• Add a handful of raisins or chopped nuts to the custard mixture for extra texture and flavor.
• Orange zest can be swapped for lemon zest for a slightly different citrus note.
• For a boozy twist, add 2 tablespoons of bourbon or rum to the custard mixture.

Storage

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat portions gently in the microwave or oven until warmed through. Keep the caramel sauce in a separate container and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of croissants?

Yes, you can substitute croissants with brioche or challah for a similar rich texture. Avoid very dense breads, as they may not soak up the custard well.

Do I have to soak the croissants in the custard overnight?

Soaking for one hour in the refrigerator is sufficient to allow the custard to absorb into the croissants. Overnight soaking is optional but may make the pudding softer and more custardy.

Croissant Bread Pudding Recipe

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★★★★★

4.8 from 88 reviews

• Author: Mariam
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x

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Description

This decadent Croissant Bread Pudding transforms buttery croissants into a rich, custardy dessert featuring a golden baked top and finished with a luscious brown sugar vanilla sauce. Perfectly balanced with hints of orange zest, this comforting recipe combines creamy custard soaked croissants baked to perfection for a delightful treat.

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Ingredients

Scale 1x2x3x

Custard and 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

Brown Sugar 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

1. Preheat and Dry Croissants: Preheat your oven to 300°F (150°C). Line a sheet pan with parchment paper or a silicone mat and spread the cut croissant pieces in a flat layer. Bake for 15 to 20 minutes until the croissant pieces are very dry to help them absorb the custard better.
2. Prepare Custard Mixture: While the croissants toast, whisk together heavy cream, whole milk, eggs, vanilla extract, light brown sugar, granulated sugar, salt, and freshly zested orange in a large mixing bowl until fully combined and smooth.
3. Combine Croissants and Custard: Transfer the toasted croissant pieces to a well-greased 9 x 13-inch baking dish. Pour the custard mixture evenly over them. Gently press the croissants down with a spatula to ensure they soak up the custard and most pieces are submerged.
4. Refrigerate to Soak: Cover the baking dish tightly with aluminum foil and refrigerate for one hour to allow the croissants to absorb the custard thoroughly.
5. Preheat Oven for Baking: Remove the pudding from the fridge and preheat oven to 350°F (177°C) for baking the bread pudding.
6. Bake the Pudding: Remove the foil and bake the croissant bread pudding uncovered for 45 to 50 minutes, or until the custard is fully set and the top has turned a beautiful golden brown.
7. Cool Slightly: Once baked, allow the pudding to cool slightly to thicken before adding the sauce.
8. Make Brown Sugar Vanilla Sauce: In a small saucepan over medium heat, melt the butter and stir in the light brown sugar until smooth. Carefully add the heavy cream (it will bubble vigorously), stir and bring the mixture to a simmer. Let it cook for about 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the vanilla extract.
9. Serve: Keep the sauce warm or reheat before serving. Pour generously over the warm croissant bread pudding just before serving for a luscious finishing touch.

Notes

• Drying the croissants first helps them soak up the custard without becoming soggy.
• Covering and refrigerating for an hour improves custard absorption, resulting in a creamier texture.
• The orange zest adds a subtle bright citrus note to balance the richness.
• The brown sugar vanilla sauce can be prepared ahead and gently reheated before serving.
• This dessert is best enjoyed warm but also tastes delightful at room temperature.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Croissant Bread Pudding, Bread Pudding, Dessert, Custard, Brown Sugar Sauce, Orange Zest