Description
This Croissant Bread Pudding is a decadent twist on classic bread pudding, using day-old flaky croissants soaked in a rich, creamy custard infused with cinnamon and vanilla. Baked until golden and bubbly, this comforting dessert is perfect for brunch or a cozy treat, offering a perfect balance of sweetness and warmth.
Ingredients
Scale
Croissants
- 6 large day-old croissants, torn into bite-sized pieces
Custard Mixture
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the pudding doesn’t stick.
- Assemble Croissants: Tear the day-old croissants into bite-sized pieces and evenly place them into the prepared baking dish.
- Mix Custard: In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and well combined.
- Soak Croissants: Pour the custard mixture evenly over the croissant pieces, making sure they are thoroughly covered. Let the mixture rest for 10-15 minutes to allow the croissants to absorb the custard fully.
- Bake: Place the baking dish in the preheated oven and bake for 35-45 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
- Cool and Serve: Allow the bread pudding to cool for about 10 minutes. Optionally dust with powdered sugar, cut into squares, and serve warm for the best flavor and texture.
Notes
- Using day-old croissants helps the bread absorb the custard better without becoming too soggy.
- Feel free to add raisins, chocolate chips, or nuts for extra texture and flavor.
- This bread pudding can be served with a drizzle of caramel sauce or a scoop of vanilla ice cream for added indulgence.
- Store any leftovers covered in the refrigerator and reheat gently before serving.
