Croissant Bread Pudding
Croissant bread pudding is a luxurious twist on the traditional dessert that takes full advantage of the flaky, buttery texture of croissants. This dish transforms stale croissants into a rich, custard-like delight that’s perfect for breakfast, brunch, or dessert.
Equipment
- Baking Dish
- Mixing Bowl
- Whisk
Ingredients
Croissants
- 6-8 large Croissants Preferably a day or two old.
Custard Mixture
- 4 large Eggs Provide structure and richness.
- 2 cups Whole Milk Creamy base for the custard.
- 1 cup Heavy Cream Adds decadence.
- 1 cup Granulated Sugar Sweetens the dish.
- 1 tablespoon Pure Vanilla Extract Enhances flavor.
- 1 teaspoon Ground Cinnamon Offers warmth and spice.
- 1/2 teaspoon Salt Balances sweetness.
- 1 cup Chocolate Chips or Chunks Optional for a chocolatey twist.
- 1/2 cup Chopped Nuts Optional, such as pecans or almonds.
Optional Garnishes
- Powdered Sugar For dusting.
- Fresh Berries For serving.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a baking dish (approximately 9x13 inches) by greasing it lightly.
- Tear the croissants into bite-sized pieces and place them in the prepared baking dish.
- In a large mixing bowl, whisk together the eggs, granulated sugar, and salt until well combined.
- Add the whole milk, heavy cream, vanilla extract, and ground cinnamon to the egg mixture. Whisk until smooth.
- Pour the custard mixture evenly over the torn croissants, ensuring all pieces are soaked.
- If using, sprinkle chocolate chips or nuts over the top.
- Cover the baking dish with aluminum foil and let it sit for about 30 minutes.
- Remove the foil and bake for 35 to 45 minutes until the top is golden brown.
- Let it cool for about 10 minutes before serving. Dust with powdered sugar and top with fresh berries or ice cream.
Notes
Feel free to customize with fruits, different chocolates, or spices for unique flavors.