Description
Buttery, flaky croissants soak into a silky custard and bake to a golden, slightly crisp top — this croissant bread pudding with caramel is pure comfort.
Ingredients
Scale
- 8 large day-old croissants (about 800 g / 28 oz total)
- 240 ml (1 cup) whole milk
- 240 ml (1 cup) heavy cream
- 4 large eggs (about 200 g / 7 oz)
- 100 g (1/2 cup) granulated sugar
- 2 tsp pure vanilla extract
- 1/2 tsp (2.5 g) fine sea salt
- 60 g (4 tbsp) unsalted butter, melted
- 150 g (3/4 cup) granulated sugar (for caramel sauce)
- 60 g (4 tbsp) unsalted butter (for caramel sauce)
- 120 ml (1/2 cup) heavy cream (for caramel sauce)
- Pinch of flaky sea salt (to finish caramel sauce)
- Optional: 100 g (1/2 cup) toasted pecans or chocolate chips
Instructions
- Tear the croissants into 5–6 cm (2–inch) chunks and place them in a buttered 9 x 13-inch baking dish. Brush the pieces with melted butter.
- Whisk together the eggs, sugar, and salt until blended, then whisk in the milk, cream, and vanilla extract. Strain the custard through a fine sieve.
- Pour the custard over the croissant pieces, pressing gently to submerge. Let rest for 20–30 minutes, or refrigerate for up to 2 hours.
- Preheat the oven to 175°C (350°F). Cover the dish loosely with foil and bake for 25 minutes, then remove the foil and bake for an additional 12–15 minutes.
- Meanwhile, heat the sugar in a saucepan over medium heat until melted and amber, then whisk in the butter and cream until smooth.
- Slice the pudding into 8 portions, spoon warm caramel over each serving, and add flaky sea salt to taste.
Notes
For a creamier texture, replace one egg with 60 ml (1/4 cup) extra cream. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 180mg