Croissant Bread Pudding!!!!
INGREDIENTS
CROIsSANT BREAD PUDDING
- 6 large day old croissants (about 8 cups)
- 4 large eggs
- 2 ½ cups whole milk
- 1 cup sugar
- ¼ cup butter melted and slightly cooled
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1 ½ teaspoons vanilla extract
- ½ cup raisins (optional)
VANILLA SAUCE
- ½ cup butter
- ½ cup sugar
- ½ cup brown sugar
- ½ cup heavy whipping cream
- 2 teaspoons vanilla
INSTRUCTIONS
- Preheat oven to 350 degrees. Spray 9×9 inch (or equivalent size) with nonstick baking spray.
- 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.
- 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.
- 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.
- Drizzle the hot sauce over the warm bread pudding.
NOTES
- You can substitute challah or brioche bread for the croissants.
- Bake until the center of the pudding reaches 160 degrees. The top will be browned and the pudding will puff up a little bit. Another way to tell is to gently press down on the top and see if any custard comes to the surface. If so then cook longer checking about every five minutes.
- Cook the vanilla sauce over medium high heat stirring constantly. It will bubble and almost look like it does when you are making candy. Keep stirring and cooking until it is thick enough to coat the back of a spoon. See here for more tips and a visual.
- Remove the sauce from the heat and let cool 10-15 minutes before stirring in the vanilla. It may still bubble up so be prepared to stir vigorously.
- I find it best to add the vanilla sauce to each slice as I serve it. That way the pudding does not get soggy and leftovers taste just like the day I made them.
- The vanilla sauce reheats very well on the stove top or in the microwave at a reduced power.
- To reheat cover the casserole with aluminum foil and reheat in a 350 degree preheated oven for 10-15 minutes. You can also reheat in the microwave by the slice for 1-2 minutes at 50% power.