Indulge in the decadent delights of Croissant Bread Pudding, a harmonious blend of sweet, salty, and savory flavors. This unique recipe transforms stale croissants into a rich, custardy delight, infused with the comforting aromas of vanilla and cinnamon. The creamy pudding, made with a combination of whole milk, heavy cream, and eggs, creates a luxurious texture that will captivate both the young and the young at heart. Served with a velvety vanilla sauce, this dish is a true showstopper, perfect for impressing guests at brunch or as a cozy dessert on a chilly evening. Whether you're a seasoned baker or a novice in the kitchen, this Croissant Bread Pudding is sure to become a new favorite, satisfying your cravings for a decadent and indulgent treat.
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Ingredients
1/2 tsp(s) ground cinnamon
1/2 tsp(s) vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C).
2. Tear the stale croissants into bite-sized pieces and place them in a large bowl.
3. In a separate bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt.
4. Pour the milk mixture over the croissant pieces and gently stir to combine, making sure all the croissant pieces are coated.
5. Transfer the mixture to a greased 9x13-inch baking dish.
6. Bake the croissant bread pudding for 35-40 minutes, or until the center is set and the top is golden brown.
7. While the bread pudding is baking, prepare the vanilla sauce.
8. In a small saucepan, melt the unsalted butter over medium heat.
9. Add the granulated sugar and heavy cream to the saucepan, and whisk continuously until the mixture is smooth and slightly thickened, about 5 minutes.
10. Remove the saucepan from heat and stir in the vanilla extract.
11. Serve the warm croissant bread pudding with the vanilla sauce drizzled over the top.
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