Croissant Bread Pudding
Doubling for breakfast and dessert, this croissant bread pudding is always a crowd-pleaser.
Servings: 15
Ingredients
For the Croissant Bread Pudding:
- 1 1/2 pounds croissants cut into 1-inch cubes (about 14 croissants)
- 4 cups whole milk
- 8 large eggs
- 1 1/2 cups granulated sugar
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1/2 cup chocolate chips
- 3 tablespoons unsalted butter cut into small pieces
- Mixed berries for serving
For the Vanilla Sauce:
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/3 cup packed brown sugar
- 2 tablespoons unsalted butter melted
- 1 tablespoon all-purpose flour
- 1/8 teaspoon fine sea salt
- 1 tablespoon pure vanilla extract
Instructions
- Grease a 9x13-inch pan and set aside.
- If you haven't cut up the croissants, slice into 1-inch cubes. Combine the croissants and milk in a large bowl. Let the ingredients sit until most of the milk is absorbed, about 10 minutes.1 1/2 pounds croissants, 4 cups whole milk
- In a separate large bowl, whisk together the eggs, sugar, cream, cinnamon, vanilla, and salt until evenly combined. Stir into the croissants.8 large eggs, 1 1/2 cups granulated sugar, 1 cup heavy cream, 1 teaspoon ground cinnamon, 2 teaspoons pure vanilla extract, 1/8 teaspoon fine sea salt
- Pour the ingredients into the prepared pan and let stand on the counter for 20 minutes to give the mixture time to soak into the bread.
- While the mixture is resting, place an oven rack on the center shelf and preheat the oven to 350°F.
- Gently press down on the croissants with clean hands to compress the ingredients slightly. Top evenly with the chocolate chips and pieces of butter.1/2 cup chocolate chips, 3 tablespoons unsalted butter
- Bake for 55-65 minutes, or until a knife inserted into the middle comes out clean. Cool for at least 20 minutes before serving.
- While the croissant pudding is cooling, prepare the vanilla sauce: Whisk together the milk, cream, sugar, butter, flour, and salt in a heavy saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally. Once the sauce is simmering, whisk frequently until thickened, 10 to 12 minutes. (Note: the sauce will continue to thicken as it cools). Stir in the vanilla extract.1 cup whole milk, 1/4 cup heavy cream, 1/3 cup packed brown sugar, 2 tablespoons unsalted butter, 1 tablespoon all-purpose flour, 1/8 teaspoon fine sea salt, 1 tablespoon pure vanilla extract
- Serve croissant pudding with vanilla sauce drizzled on top and top with berries.Mixed berries for serving
- Store leftovers in an airtight container in the refrigerator and enjoy within 5 days.
