Croissant Bread Pudding
Rich bread pudding made with day-old croissants soaked in a vanilla-cinnamon custard and served with vanilla sauce (crème anglaise).
Servings: 12 servings
Ingredients
Ingredients
- ?1 tablespoon 13 gramsbuttersoftened, to grease the pan
- ?6-8 croissantsUse day old or stale croissants. 8 cups in total when chopped
- ?6 largeeggsat room temperature
- ?1 cup 240 mlmilkwhole or 2%
- ?1 cup 240 mlheavy whipping cream
- ?1/4 cup 50 gramsgranulated sugar
- ?1 teaspoonpure vanilla extract
- ?1/2 teaspoonground cinnamon
- ?1/4 teaspoonsalt
- ?1 recipevanilla sauce creme anglaise
Instructions
Instructions
- Preheat the oven to 350°F (180°C). For a fan/convection oven, use 160°C. Grease a 9×13-inch (23×33 cm) baking pan with the 1 tablespoon (13 g) softened butter.
- Chop 6–8 croissants into ≈1-inch bite-size pieces (about 8 cups when chopped). Spread the chopped croissants in an even layer in the prepared pan.
- In a medium bowl, whisk together 6 large eggs (room temperature), 1 cup (240 ml) milk, 1 cup (240 ml) heavy whipping cream, 1/4 cup (50 g) granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until well combined.
- Pour the custard mixture evenly over the croissant pieces. Press down gently with a spatula so the croissants begin to absorb the liquid.
- Let the pan sit at room temperature for 20 minutes to allow the croissants to soak up the custard. (If making ahead, cover and refrigerate instead; bake the next morning.)
- Cover the pan tightly with foil and bake on the center rack for 30 minutes.
- Remove the foil and continue baking for 10–15 minutes more, or until the custard reaches an internal temperature of 160°F (70°C) in the center and the top is golden brown.
- Remove from the oven and let rest 10–15 minutes. Serve warm with the prepared vanilla sauce (crème anglaise).
Equipment
- 9×13" casserole dish
- serrated knife
- Mixing Bowl
- Whisk
Notes
This recipe makes 8 large square servings or 12 slightly smaller ones.
This recipe works well with other types of bread.In my classicbread pudding recipe, I use brioche, but you can try this with any sturdy bread. Leftover dinner rolls, French bread, or sandwich bread will all be delicious.
Dry bread makes the best bread pudding.To quickly dry out the croissant cubes so that they’re ready to make bread pudding with, place them in a low oven (100°F/40°C, or as low as your oven will go) for a few minutes.
Make Ahead:After you’ve combined the bread with the custard, cover the casserole dish and store in the refrigerator for up to one day. Bake as directed when you’re ready.
Bake individual servings.Instead of making this recipe in a 9×13-inch pan, divide the ingredients into ramekins and bake for 20 minutes covered and 10-15 minutes uncovered, or until done.
Try adding fruit.You can stir in fresh berries with the bread and custard, and bake it all together to make an extra special berry croissant bread pudding.
To Store:Keep leftover croissant bread pudding in the refrigerator in an airtight container. Enjoy it within 5 days.
This recipe works well with other types of bread.In my classicbread pudding recipe, I use brioche, but you can try this with any sturdy bread. Leftover dinner rolls, French bread, or sandwich bread will all be delicious.
Dry bread makes the best bread pudding.To quickly dry out the croissant cubes so that they’re ready to make bread pudding with, place them in a low oven (100°F/40°C, or as low as your oven will go) for a few minutes.
Make Ahead:After you’ve combined the bread with the custard, cover the casserole dish and store in the refrigerator for up to one day. Bake as directed when you’re ready.
Bake individual servings.Instead of making this recipe in a 9×13-inch pan, divide the ingredients into ramekins and bake for 20 minutes covered and 10-15 minutes uncovered, or until done.
Try adding fruit.You can stir in fresh berries with the bread and custard, and bake it all together to make an extra special berry croissant bread pudding.
To Store:Keep leftover croissant bread pudding in the refrigerator in an airtight container. Enjoy it within 5 days.