Whether looking for a show-stopping finale to a dinner party or simply craving a comforting treat, Croissant Bread Pudding with brown sugar buttermilk syrup certainly fits the bill! Decadent and delicious, serve it warm with a dollop of whipped cream for an unforgettable treat.
Comforting Croissant Bread Pudding
There’s something undeniably comforting about bread pudding–the warm, soft texture, the melting flavors, and the sheer indulgence of it all. However, when you add a luscious brown sugar buttermilk syrup, you create an unforgettable treat!
Ingredients in Croissant Bread Pudding
Bread Pudding
Croissants: Ten cups of torn croissants are the main ingredient in this dessert. To make a small dessert, cut the recipe in half.
Half and Half: The croissants are soaked in half milk and half cream until the liquid is absorbed, which takes about an hour.
Sugar: Brown sugar and white granulated sugar are used in this dessert. The brown sugar adds flavor and sweetness.
Eggs: They create a rich custard that coats the croissants while it soaks in the milk mixture.
Vanilla: Adds a sweet note to the bread pudding.
Cinnamon: Adds a spice flavor to the dessert.
Syrup
Butter: Adds a rich flavor to the syrup.
Brown Sugar: Adds a rich, sweet flavor to the syrup.
Buttermilk: Adds a tang to the syrup.
Salt: Tempers the sugar.
Baking Soda: This causes the syrup to foam, making it easier to spread over the bread pudding.
Vanilla: Flavors the syrup.
Croissant Bread Pudding for Holiday Brunch
Make Christmas brunch unforgettable by incorporating this croissant bread pudding into your menu. You can prepare the bread pudding a day ahead and store it in the refrigerator. Sit it out an hour before you want to bake it so it can warm to room temperature. Then bake it and make the syrup. It is a perfect Christmas brunch food because it will feed a large group.
Add Nuts to Croissant Bread Pudding
Try adding the delightful crunch and nuttiness of toasted pecans to this dessert to take it to another level of deliciousness. In a dry skillet over medium heat, add chopped pecans, stirring frequently, until they become fragrant and lightly browned. Although you can use raw chopped pecans for this croissant bread pudding, this toasting step enhances the nutty flavor. Once the pecans are toasted to perfection, set them aside. When you’re ready to assemble the bread pudding, sprinkle the toasted pecans over the baked pudding in the baking dish, ensuring an even distribution of the nutty goodness. Then, add the buttermilk syrup.
Servings, Storage, and Reheating
Servings
This croissant bread pudding will yield 24 small servings or 12 large servings. It is a decadent dessert that will go far.
Storage
Allow your bread pudding to cool completely to room temperature. Refrigerate if you plan to consume it within a few days. If you want to freeze the bread pudding to eat within the next 2-3 months, freeze it by wrapping individual portions or the entire bread pudding tightly in plastic wrap, followed by a layer of aluminum foil for added protection against freezer burn. In addition, place the wrapped portions in a resealable freezer bag to minimize exposure to cold air and potential odors. Be sure to label the storage container with the freezing date for reference.
Reheating
Reheat refrigerated bread pudding by warming individual portions in the microwave or reheating in the oven. Frozen bread pudding should be thawed overnight in the refrigerator before reheating using the same methods.
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Croissant Bread Pudding
Ingredients
Bread Pudding
- 10 cups croissants, torn into bite-sized pieces (lightly pack the measuring cup with the bread pieces)
- 4 cups half and half (half whole milk and half heavy cream)
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 eggs, lightly beaten
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
Brown Sugar Syrup
- ½ cup butter
- ½ cup brown sugar
- ½ cup buttermilk
- 1 dash salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Instructions
Bread Pudding
- Fill a greased 9×13-inch baking dish with the bread pieces, spreading them evenly in the pan.
- Whisk the milk, cream, brown sugar, granulated sugar, vanilla, cinnamon, and lightly beaten eggs in a mixing bowl until well mixed.
- Pour the milk mixture over the bread pieces. Lightly press the bread into the milk mixture until all the bread is covered.
- Let the baking dish sit for at least an hour until the bread absorbs all the milk mixture. You can place it in the refrigerator for this time.
- Preheat the oven to 350 degrees Fahrenheit.
- Cook for 55-60 minutes or until the bread is lightly browned. If the bread starts over-browning, place a sheet of aluminum foil over it.
Brown Sugar Syrup
- Melt butter in a medium-sized saucepan. Add the brown sugar, buttermilk, and salt. Bring to a boil and stir for 1 to 2 minutes or until the sugar is dissolved.
- Remove the pan from the heat; add the vanilla and baking soda and stir. The mixture will foam from the baking soda.
- Pour the syrup over the cooked bread pudding. Serve immediately.
- To reheat cooked bread pudding, preheat the oven to 350 degrees F. Cover the pudding with foil and cook for 5 to 15 minutes or until it reaches an internal temperature of 165 degrees F. This bread pudding can also be reheated in a microwave oven. Use a low power setting, check often, and do not overheat.