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–+ servings

Croissant Bread Pudding

A delicious croissant bread pudding adapted from Chef in Training.
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Prep Time 20 minutes
Cook Time 35 minutes
Soaking Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American, English
Servings 24
Calories 585 kcal

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 9x13-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.

Notes

Toasted Nuts

This recipe is also good with toasted pecans or other nuts. Toast 1/2 cup of chopped nuts in a pan for 1 or 2 minutes or until fragrant, stirring constantly. Cool and sprinkle nuts over the cooked bread before pouring the syrup over the top.  If all your guests are not nut eaters, consider toasting 1 to 1/2 cups of chopped nuts and serving in a small bowl beside the bread pudding.  Guests can sprinkle the desired amount of toasted nuts over the top of their serving of bread pudding.

Buttermilk

If you don’t have buttermilk, substitute 1 tablespoon of fresh lemon juice or white vinegar in 1 cup of whole or 2 percent milk or cream.  Stir and let it sit for 10 minutes or until the milk has thickened. This milk mixture is measured and used just like regular buttermilk.

Nutrition

Calories: 585kcalCarbohydrates: 69gProtein: 10gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 111mgSodium: 498mgPotassium: 205mgFiber: 3gSugar: 35gVitamin A: 1033IUVitamin C: 1mgCalcium: 102mgIron: 2mg
Keyword bread pudding, Croissant Bread Pudding Recipe
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