Description
This Croissant Bread Pudding is a decadent and indulgent dessert made with buttery croissants, rich custard, and a hint of vanilla and cinnamon. Baked until golden and served warm, it’s the perfect combination of crispy and creamy, with a touch of sweetness that everyone will love. Top it off with a drizzle of caramel or a dusting of powdered sugar for an extra special treat!
Ingredients
Units
Scale
- :
- 4–5 croissants (preferably day-old)
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup brown sugar (for topping)
- 1 tablespoon unsalted butter (for greasing the pan)
- Optional: caramel sauce, powdered sugar, or whipped cream for serving
Instructions
- :
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter.
- Prepare the croissants: Tear the croissants into large chunks and place them in the prepared baking dish, making sure to distribute them evenly.
- Make the custard: In a medium bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, and salt until smooth and well combined.
- Pour the custard: Pour the custard mixture evenly over the torn croissants, pressing down gently to ensure the croissants absorb the liquid. Let it sit for about 10 minutes to allow the croissants to soak up the custard.
- Add brown sugar topping: Sprinkle the brown sugar evenly over the top of the soaked croissants for extra sweetness and a nice caramelized topping.
- Bake the pudding: Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set. You can insert a toothpick into the center to check for doneness; it should come out clean.
- Serve: Let the bread pudding cool slightly before serving. Serve with caramel sauce, powdered sugar, or whipped cream, if desired.
Notes
- :
- For an extra flavor boost, you can add raisins, chocolate chips, or nuts to the bread pudding mixture before baking.
- If you want to make the pudding a bit richer, you can replace the whole milk with half-and-half or add a bit more heavy cream.
- The bread pudding can be made ahead of time and refrigerated before baking. Just bake it on the day you plan to serve it.
Nutrition
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg