Croissant Bread Pudding
Updated Nov. 18, 2024
- Total Time
- About 1 hour, plus at least 1 hours’ chilling and cooling
- Prep Time
- 10 minutes
- Cook Time
- 55 minutes, plus at least 1 hours’ chilling and cooling
- Rating
- Comments
- Read comments
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Ingredients
- Softened butter or vegetable oil, for greasing the pan
- 6 to 8medium croissants (360 grams)
- 1cup whole milk
- 1cup heavy cream
- 1lightly packed cup/200 grams light or dark brown sugar
- 3large eggs, at room temperature
- 1teaspoon vanilla extract
- ⅓cup/40 grams chopped raw pecans
- ½cup/113 grams unsalted butter (8 tablespoons)
- 1lightly packed cup/200 grams light or dark brown sugar
- 1large egg, at room temperature and lightly whisked
- ¼cup light or dark rum
- Ice cream (optional), for serving
For the Pudding
For the Rum Sauce (optional)
Nutritional analysis per serving (9 servings)
640 calories; 37 grams fat; 20 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 67 grams carbohydrates; 2 grams dietary fiber; 52 grams sugars; 9 grams protein; 224 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the pudding: Grease an 8-inch square or a 9-inch round baking pan with softened butter or oil. Cut the triangular ends off of the croissants, then cut the remaining parts into 4 to 6 large pieces. You should have about 7 cups. Place the croissant pieces in the pan, with the triangular ends on top, pointy edges up, and set aside.
- Step 2
In a large bowl, whisk together the milk, cream, sugar, eggs and vanilla until combined. Pour the mixture over the croissant pieces, then lightly press the croissant pieces down into the liquid. Some of them will spring back up and that’s OK. Sprinkle the pecans on top and cover and refrigerate for 1 to 2 hours, until the liquid is absorbed.
- Step 3
When ready to bake, position a rack in the center of the oven and heat to 350 degrees. Uncover the pan and bake until puffed and the custard is set, doesn’t appear wet, and only jiggles slightly when shaken, 35 to 45 minutes.
- Step 4
While the pudding is baking, make the rum sauce, if desired: Melt the butter and sugar in a small saucepan over medium-low heat, stirring occasionally. When the butter has melted and the sugar has dissolved, whisk vigorously with one hand while slowly drizzling in the whisked egg with the other hand. Cook on medium heat while whisking vigorously for 1 minute. Remove the saucepan from the heat, and stir in the rum. If there are any bits of cooked egg, strain the sauce through a fine sieve. The sauce can be stored in an airtight container in the refrigerator for up to one week.
- Step 5
Remove the pudding from the oven and let cool slightly before serving (as the pudding cools, it will deflate). If desired, serve with a generous pour of rum sauce or a scoop of ice cream. Store covered in the refrigerator for up to three days, and reheat individual servings in the microwave before serving.
Private Notes
Comments
@STLEffie Was thinking of doing the same! A local restaurant serves their croissant version with chunks of chocolate, and it’s delicious. I’m procrastinating because I keep eating the croissants that I’ve bought to make this.
Devine! Had many compliments from fellow bread pudding snobs! I tossed in some chocolate chips for good measure, though it wouldn’t be necessary. I bet you could go for a bit of orange zest in the base and the tiniest bit of nutmeg in the sauce and it would really sing. Reheats great in the oven.
Alternatively, and preferably, substitute 1/4 cup bourbon for the rum. The sauce is equally good without the egg.
Made this per recipe, the croissant ends sticking up didn't absorb much. I would turn them on their side next time. The bread pudding was good, better than bread, but bread pudding is not a very exciting dish, routinely. HOWEVER, I made the rum sauce with Bulleit Rye (I didn't have enough rum) and omg my friends are still raving about it months later. But we're mostly Manhattan drinkers, so .....
This was excellent and easy - used 4 Costco croissant’s from Christmas that had been lurking in the freezer for months. Added a little chocolate chips to the top and left out the nuts (company does not care for nuts). Rave reviews.
This is absolutely great bread pudding. Easy to make and the flavor, especially with the rum sauce is really great. Let the bread soak for about 5 hours and it was perfect and no effect on the quality or taste. What's with that thing about placing the ends of the croissants so they point up?? It is rich. Followed as written.