croissant bread pudding

Name: Croissant Bread Pudding
Prep time: 20 min
Cook time: 55 min
Yield: 10
Cuisine: American
Ingredients: ## CROISSANT BREAD PUDDING; 6 large day old croissants (about 8 cups); 4 large eggs; 2 1/2 cup(s) whole milk; 1 cup(s) sugar; 1/4 cup(s) butter melted and slightly cooled; 1 1/2 teaspoon(s) cinnamon; 1/4 teaspoon(s) nutmeg; 1 1/2 teaspoon(s) vanilla extract; 1/2 cup(s) raisins (optional); ## VANILLA SAUCE; 1/2 cup(s) butter; 1/2 cup(s) sugar; 1/2 cup(s) brown sugar; 1/2 cup(s) heavy whipping cream; 2 teaspoon(s) vanilla

39 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Aug 13, 2021

This scrumptious Croissant Bread Pudding with creamy vanilla sauce is so easy making it the ultimate comfort dessert or breakfast. It is always a hit with friends and family. Leftovers heat up like a dream and are perfect for school days and busy mornings. Make it an over the top dessert with fresh berries and a little bit of cognac or Irish Coffee. For breakfast or brunch serve with Fruit Salad and Strawberry Mimosas.

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An easy luscious Croissant Bread Pudding with a five ingredients stove top creamy vanilla sauce. This delicious treat makes a great dessert or a welcome breakfast or brunch casserole. Bake one up this weekend and indulge.

prep time 20 Min

cook time 55 Min

method Bake

yield 10 serving(s)

Ingredients

CROISSANT BREAD PUDDING
6 large day old croissants (about 8 cups)
4 large eggs
2 1/2 cups whole milk
1 cup sugar
1/4 cup butter melted and slightly cooled
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
1/2 cup raisins (optional)
VANILLA SAUCE
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup heavy whipping cream
2 teaspoons vanilla

How To Make croissant bread pudding

Step 1

Preheat oven to 350 degrees. Spray 9×9 inch (or equivalent size) with nonstick baking spray.

Step 2

Cut the croissants into bite size cubes. Layer them in the prepared casserole dish. Whisk together the eggs, milk, sugar, butter, cinnamon, nutmeg, and vanilla extract. Pour it over the bread gently pressing the bread down into the mixture. If desired sprinkle the top with raisins.
Step 3

Let the mixture sit for about 30 minutes so the bread can soak up the custard. Bake for 50-55 minutes or until the top is browned and the pudding is set. Let the pudding sit for 15 minutes before cutting.
Step 4

Meanwhile in a small saucepan combine butter, sugar, brown sugar and cream. Heat over medium heat stirring constantly until the mixture coats the back of a spoon. It will bubble a lot so it needs constant stirring. Remove from the heat and it let it cool for 10 minutes before stirring in the vanilla. Be careful it may still bubble up.
Step 5

Drizzle the hot sauce over the warm bread pudding.
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