Croissant Bread Pudding
HB-13519 · Hand-built original · American
Day-old croissant cubes soak up a cinnamon-vanilla custard and bake into a soft, golden pudding, served warm under a buttery vanilla cream sauce.
AmericanBreakfast, brunch, Dessert1 hr 30 minServes 12508 kcalVegetarianGluten-freeRenal
Main ingredient: milk
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:12quantities adjust to match
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 8 large eggs
- 2 cups granulated sugar
- 2 Tbsp vanilla extract
- ½ tsp salt
- 2 tsp ground cinnamon
- 12 croissants, cut into 1-inch cubes (1-day old)
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup heavy cream
- 2 tsp vanilla bean paste (or vanilla extract)
Method
- Heat the oven to 350°F and coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
- Whisk the milk, heavy cream, eggs, sugar, vanilla, salt and cinnamon in a large bowl until the custard is smooth.
- Fold the croissant cubes through the custard until every piece is soaked, then rest the bowl for 25 to 30 minutes, stirring once halfway.
- Pour the mixture into the prepared dish and bake 45 to 50 minutes, until the custard sets and the exposed croissant edges turn golden.
- While the pudding bakes, simmer the butter, sugar and heavy cream in a saucepan over medium heat, whisking constantly, until the sauce thickens enough to coat a spoon, then stir in the vanilla bean paste off the heat.
- Rest the baked pudding for at least 20 minutes, cut it into squares, and serve each piece with warm vanilla sauce poured over.
Prep: 40 min · Cook: 50 min · Total: 90 min
Nutrition (per serving, where published)
508 kcalCalories
7.1 gProtein
53.9 gCarbs
30.2 gFat
18 gSaturates
0.5 gFibre
1.9 gSugars
175 mgSodium
205 mgCholesterol
167 mgPotassium
113 mgCalcium
0.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data