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Croissant Bread Pudding with Orange Zest and Caramel Sauce Recipe

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3.9 from 10 reviews

  • Author: Chef
  • Total Time: 2 hours 15 minutes
  • Yield: 9 servings

Description

This decadent Croissant Bread Pudding is a luscious dessert that transforms buttery croissants into a creamy custard-soaked treat topped with a rich, homemade caramel sauce. Perfect for a cozy brunch or an elegant dessert, it combines the comforting flavors of vanilla, brown sugar, and a hint of fresh orange zest for a delightful twist on a classic favorite.

Ingredients

For the Bread Pudding:

  • 10 cups croissants, cut into 1-inch pieces
  • 2 cups (480 g) heavy cream
  • 2 cups (480 g) whole milk
  • 3 large eggs
  • 1 tablespoon (9 g) pure vanilla extract
  • 3/4 cup (165 g) light brown sugar
  • 3/4 cup (165 g) granulated sugar
  • 1/4 teaspoon salt
  • 1 orange, zested

For the Sauce:

  • 1/2 cup (113 g) butter
  • 3/4 cup (165 g) packed light brown sugar
  • 1/2 cup (120 g) heavy cream
  • 1 tablespoon pure vanilla extract

Instructions

  1. Preheat and Toast Croissants: Preheat the oven to 300°F (150°C). Line a sheet pan with parchment paper or a silicone mat and evenly layer the cut croissant pieces flat. Bake for 15-20 minutes until the croissants become very dry and slightly crisp.
  2. Prepare Custard Mixture: In a large mixing bowl, whisk together the heavy cream, whole milk, eggs, vanilla extract, light brown sugar, granulated sugar, salt, and orange zest until the mixture is smooth and well combined.
  3. Assemble Bread Pudding: Grease a 9 x 13-inch baking dish and place the toasted croissant pieces inside. Pour the custard mixture evenly over the croissants, then gently press down to submerge most pieces in the liquid.
  4. Chill: Cover the baking dish tightly with aluminum foil and refrigerate for one hour to allow the croissants to soak up the custard.
  5. Preheat Oven for Baking: After soaking, preheat the oven to 350°F (177°C).
  6. Bake the Pudding: Remove the foil and bake the croissant bread pudding uncovered for 45-50 minutes, or until the custard is fully set and the top is golden brown.
  7. Cool Slightly: Allow the bread pudding to cool slightly on a wire rack before serving.
  8. Make the Caramel Sauce: In a small saucepan over medium heat, melt the butter and stir in the brown sugar until smooth and blended.
  9. Add Cream and Simmer: Carefully add the heavy cream (the mixture will bubble up), then bring to a gentle simmer. Cook for about 5 minutes, stirring occasionally until thickened. Remove from heat and stir in the vanilla extract.
  10. Serve: Keep the caramel sauce warm or reheat before pouring generously over individual servings of the croissant bread pudding.

Notes

  • Toasting the croissants before soaking prevents them from becoming too soggy and helps maintain a slightly crisp texture.
  • Use fresh orange zest for a bright, citrusy aroma that balances the richness of the pudding.
  • You can prepare the bread pudding a day ahead; refrigerate after soaking and bake just before serving.
  • The caramel sauce keeps well in the refrigerator for up to 3 days; reheat gently before serving.
  • For extra texture, consider adding chopped nuts or dried fruits to the custard mixture.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/croissant-bread-pudding-with-orange-zest-and-caramel-sauce-recipe/