Croissant Bread Pudding (Edit recipe)

Homemade croissant bread pudding is rich and custardy with a hint of orange for a surprisingly delightful flavor. It's easy to prep and will quickly become a family favorite.

1 hour and 15 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	9946
Fat:	683 g
Carbohydrates:	647 g
Protein:	417 g
Cholesterol:	2243 g
Sodium:	4732 mg
Fiber:	0 g
Sugars:	647 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 12

Ingredients

For the Bread Pudding

10 cups Croissant, cut into 1-inch pieces
480 Heavy Cream (Whipping Cream), (2 cups)
480 Whole Milk, (2 cups)
150 Eggs, (3 large)
9 Pure Vanilla Extract, (1 Tbsp)
165 Light Brown Sugar, (3/4 cup)
165 Granulated White Sugar, (3/4 cup)
1.5 Salt, (1/4 tsp)
1 Orange, zested

For the Vanilla Sauce

113 Unsalted Butter, (1/2 cup)
165 Light Brown Sugar, packed (3/4 cup)
120 Heavy Cream (Whipping Cream), (1/2 cup)
9 Pure Vanilla Extract, (1 Tbsp)

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Bread Pudding

Preheat oven to 300°F/150°C. Line a sheet pan with parchment paper or silicone mat and flatly layer cut croissants. Bake for 15-20 minutes or until the pieces are very dry.
Meanwhile, in a large mixing bowl whisk together cream, milk, eggs, vanilla, brown sugar, granulated sugar, salt and orange zest until well combined.
Place the toasted croissants into a grease 9 x 13-inch baking dish. Pour the custard mixture over the croissants and lightly push down to ensure most of the croissants are submerged in the liquid.
Cover with aluminum foil and refrigerate for one hour.
Preheat oven to 350°F/177°C.
Bake the croissant bread pudding uncovered for 40-50 minutes or until custard is set and the top is golden.
Allow to cool slightly. Serve warm topped with the vanilla sauce.

For the Vanilla Sauce

In a small saucepan, combine butter and brown sugar over medium heat. Stir until butter is melt and mixture is smooth.
Carefully add the heavy cream (it will bubble up) and bring to a simmer. Cook for about 5 minutes, stirring occasionally. Remove from heat and add vanilla.
Keep warm or re-warm and pour over croissant bread pudding just before serving.