This croissant bread pudding recipe will make a decadent desserts everyone will rave over.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Appetizer, Dessert
Cuisine: American
Servings: 6servings
Author: Holly
Equipment
casserole dish
Ingredients
4-5croissantsday-old or slightly dried, about 8 cups cubed
3eggs
⅓cupbrown sugar
1 ¾cupslight cream or half and half
1teaspoonvanilla
1teaspooncinnamon
¼teaspoonsalt
for the sauce:
½cupbrown sugarfirmly packed
¼cupbutter
¼cupheavy whipping cream 35%
Instructions
Preheat oven to 350℉. Grease a 2 quart casserole dish.
Cut croissants into bite-sized cubes and place in prepared dish.
In a large bowl, whisk together eggs, sugar, light cream, vanilla, cinnamon and salt until combined.
Pour egg mixture over croissants, covering completely.
Bake until pudding has puffed up and a knife inserted in center comes out clean, 40-50 minutes. Cover the top with foil if it starts to get too brown.
Just before serving, make the sauce by combining brown sugar and butter in a saucepan. Bring to a boil over medium heat and boil for 1 minute while stirring. Remove from heat and whisk in heavy cream.
Serve croissant bread pudding warm, drizzled with the caramel sauce.
Notes
Leftovers will keep in the refrigerator for up to 4 days.