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Clean recipe · smalltownwoman.com

Croissant Bread Pudding

An easy luscious Croissant Bread Pudding with a five ingredients stove top creamy vanilla sauce.  This delicious treat makes a great dessert or a welcome breakfast or brunch casserole.  Bake one up this weekend and indulge.

Original recipe: smalltownwoman.com

Yield:
10 servings
Prep:
20 min
Cook:
55 min
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Croissant Bread Pudding

Ingredients

  1. 6 large day old croissants (about 8 cups)
  2. 4 large eggs
  3. 2 ½ cups whole milk
  4. 1 cup granulated sugar
  5. ¼ cup butter melted and slightly cooled
  6. 1 ½ teaspoons cinnamon
  7. ¼ teaspoon nutmeg
  8. 1 ½ teaspoons vanilla extract
  9. ½ cup raisins (optional)
  10. ½ cup butter
  11. ½ cup granulated sugar
  12. ½ cup light brown sugar
  13. ½ cup heavy whipping cream
  14. 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350 degrees.  Spray 9x9 inch (or equivalent size) with nonstick baking spray.
  2. Cut the croissants into bite size cubes.  Layer them in the prepared casserole dish.  Whisk together the eggs, milk, sugar, butter, cinnamon, nutmeg, and vanilla extract.  Pour it over the bread gently pressing the bread down into the mixture. If desired sprinkle the top with raisins.
  3. Let the mixture sit for about 30 minutes so the bread can soak up the custard. Bake for 50-55 minutes or until the top is browned and the pudding is set.  Let the pudding sit for 15 minutes before cutting.
  4. Meanwhile in a small saucepan combine butter, sugar, brown sugar and cream.  Heat over medium heat stirring constantly until the mixture coats the back of a spoon. It will bubble a lot so it needs constant stirring.  Remove from the heat and it let it cool for 10 minutes before stirring in the vanilla.  Be careful it may still bubble up.
  5. Drizzle the hot sauce over the warm bread pudding.