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–+ servings

Croissant Bread Puddinng

Here's an old-fashioned dessert that will bring comfort to the soul !
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Bread Pudding, Croissants, Dessert
Prep Time: 20 minutes
Servings: 12

Ingredients

Bread Pudding

  • 8 medium store-bought croissants These came in packs of 4 and just over 9 oz each.
  • 2 c milk
  • 2 c heavy cream
  • 1 c granulated sugar
  • 1 t cinnamon
  • 3/4 t nutmeg
  • 1 c dark brown sugar
  • 3 large eggs
  • 1 T vanilla

Vanilla Custard Sauce

  • 1 c milk
  • 1 c half and half
  • 3 T sugar
  • 4 large eggs
  • 1 t vanilla extract

Instructions

Bread Pudding

  • Tear croissants into 1 inch chunks and place in a 13 "X 9" X 2" pan prepped with cooking spray.
  • Mix spices with granulated sugar then whisk together with the rest of the ingredients.
  • Pour evenly over the croissant chunks.
  • Cover with foil and refrigerate for at least an hour.
  • Bake uncovered at 350°F for 45-50 minutes. Center should be set.
  • Let it rest for at least 20 minutes before serving. Top with Vanilla Custard Sauce, if desired.

Vanilla Custard Sauce

  • Over MEDIUM heat, stir the milk, half and half and sugar until sugar is dissolved.
  • Separate the 4 large eggs. Whisk egg yolks and reserve egg whites for other uses.
  • Whisk a couple of tablespoons of hot milk into the beaten egg yolks. Repeat a couple of more times.
  • Add yolk mixture back into the saucepan with the rest of the milk over MEDIUM heat. Stir constantly until it begins to thinly coat the back of the spoon. DO NOT BOIL!
  • Strain, cool and whisk in vanilla.