Croissant Bread Pudding
User Reviews
5
Croissant Bread Pudding
Description
This dessert combines croissants cut into large pieces with a custard mixture of whole eggs, egg yolks, brown and granulated sugar, half-and-half, and vanilla extract or bean paste. The croissants soak in the custard for about 10 minutes to absorb the flavors and moisture. Baking occurs in a water bath, which helps regulate oven temperature, ensuring the custard sets evenly without curdling or drying out.
The covered baking stage with foil tenting allows steam to evenly cook the pudding, followed by uncovered baking to create a slight puff and light browning on top. The resulting pudding has a soft, creamy interior with tender croissant pieces retaining a slight flaky texture.
The accompanying vanilla sauce is an indulgent addition, made from salted butter, brown sugar, granulated sugar, heavy cream, and vanilla bean paste, offering a warm, smooth complement when served alongside the bread pudding.
Day-old croissants work best for soaking but fresh croissants can be toasted lightly to help absorb custard effectively. This recipe is suitable for a comforting dessert or special occasion treat.
Ingredients
- 3 large egg
- 4 large egg yolk
- 5 cups half-and-half
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 6 large croissants
Vanilla Sauce:
- 1/2 cup butter salted
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1/2 cup heavy cream
- 2 teaspoons vanilla bean paste or vanilla extract
Instructions
- Preheat oven to 350 degrees. In a mixing bowl, start by making the homemade custard by whisking eggs, brown sugar, sugar, half-n-half, and vanilla together. This can also be done in the blender and it makes the custard mixture extra smooth.
- Cut the croissants into large bite-size pieces. Spray a 10 x 15 or 9 x 16 or 10 x 13 baking pan with non-stick cooking spray. Spread croissants into the pan.
- Pour custard over the croissants and let it sit for about 10 minutes, allowing the croissants to soak up the custard mixture. Place the pan into a larger pan, filled with 1-inch of hot water. This is going to allow the bread pudding to temper and not overcook.
- Cover the pan with foil, tenting the foil, to allow steam to escape. Bake for 45 minutes with foil on. After 45 minutes, remove the foil and allow the bread pudding to bake uncovered for 30-40 minutes longer. Watch for the bread pudding to puff up and the custard to set up.
- Remove from the oven and serve with homemade vanilla butter sauce below.
Vanilla Sauce:
- Heat a small pot over medium heat. Add butter and allow it to begin to melt. Add brown sugar, sugar, and heavy cream and let it dissolve. Cook for about 6-8 minutes or until mixture begins to thicken and become completely smooth. If you want a deeper, richer sauce, let it cook for 5 minutes longer. Remove from heat and stir in vanilla.
- Drizzle vanilla sauce all over the bread pudding and serve.
Notes
- Day-old croissants provide the best texture for bread pudding soaking.
- Fresh croissants can be lightly toasted to improve custard absorption.
- The water bath baking method helps prevent overcooking and promotes even custard setting.
- Use foil tenting during early baking to allow steam to escape and protect the pudding.
User Reviews
Overall Rating
5
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