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CROISSANT BREAD PUDDING

Croissant Bread Pudding

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.
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Refrigeration Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 12 Servings (fills 9x13 inch pan)
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Equipment (affiliate links)

  • 1 Sheet Pan
  • 1 large mixing bowl
  • 1 Whisk
  • 1 9 x 13-inch baking dish
  • 1 Aluminum Foil
  • 1 Small saucepan

Ingredients

Bread Pudding

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

Vanilla Sauce

  • 1/2 cup butter (113 g)
  • 3/4 cup packed light brown sugar (165 g)
  • 1/2 cup heavy cream (120 g)
  • 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.

Nutrition

Serving: 1g