Description
This croissant bread pudding is made with buttery, flaky croissants soaked in a rich vanilla custard and baked until golden, then served warm with vanilla creme anglaise.
Ingredients
Scale
- 1 tablespoon butter, softened
- 6–8 day-old croissants, chopped
- 6 large eggs
- 1 cup milk
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Vanilla creme anglaise, for serving
Instructions
- Preheat oven to 350°F and butter a 9×13-inch baking dish.
- Chop croissants into 1-inch pieces and spread evenly in the dish.
- Whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
- Pour custard evenly over croissants and rest for 20 minutes.
- Cover with foil and bake for 30 minutes.
- Uncover and bake 10–15 minutes until golden and custard reaches 160°F.
Notes
- Dry croissants work best for this recipe.
- The dish can be assembled and refrigerated up to one day before baking.
- Store leftovers in the refrigerator up to five days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 9 g
- Sodium: 202 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.04 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 140 mg