Description
A delicious and easy dessert that turns day-old croissants into a rich bread pudding topped with glossy caramel.
Ingredients
Scale
- 600 g croissants (about 6–8 medium), torn into 3–4 cm pieces
- 240 ml whole milk (1 cup)
- 360 ml heavy cream (1 1/2 cups)
- 4 large eggs (about 200 g without shells)
- 100 g granulated sugar (1/2 cup)
- 2 tsp vanilla extract (10 ml)
- 1/2 tsp kosher salt (2.5 g)
- 30 g unsalted butter, melted (2 tbsp)
- 150 g granulated sugar for caramel (3/4 cup)
- 60 ml water for caramel (1/4 cup)
- 120 ml heavy cream for caramel (1/2 cup)
- 30 g unsalted butter for caramel (2 tbsp)
- Pinch of salt for caramel
Instructions
- Tear and arrange the croissants in a greased 9 x 13-inch (23 x 33 cm) dish.
- Whisk together whole milk, heavy cream, eggs, sugar, vanilla, salt, and melted butter until smooth.
- Pour a small stream of custard over the croissants, pressing lightly to submerge pieces.
- Let the assembled dish rest at room temperature for 20–30 minutes to absorb custard.
- Preheat the oven to 160°C (325°F) and bake for 40–45 minutes until cooked through.
- Combine granulated sugar and water in a saucepan for caramel, cooking until deep amber.
- Remove from heat and whisk in heavy cream and butter until smooth.
- Rest the pudding for 10–15 minutes before drizzling with warm caramel.
Notes
For best texture, use slightly stale croissants. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 32 g
- Sodium: 240 mg
- Fat: 33 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 220 mg