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Decadent Croissant Bread Pudding with Caramel Sauce

Croissant Bread Pudding
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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.

Ingredients

Scale
  • 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. 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. 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. 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. Cover the baking dish tightly with aluminum foil and refrigerate for one hour to allow the croissants to absorb the custard thoroughly.
  5. Remove the pudding from the fridge and preheat oven to 350°F (177°C) for baking the bread pudding.
  6. 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. Once baked, allow the pudding to cool slightly to thicken before adding the sauce.
  8. 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. 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

    Nutrition

    Find it online: https://keepityummy.com/croissant-bread-pudding/

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