Caramel Croissant Bread Pudding

Pop open the bottle of bubbly and pour a couple of Apple Cider Mimosas. With just a few simple steps this sumptuous treat comes together dangerously easily. Be warned, you will go back for seconds!

Ingredients

Not only is Caramel Croissant Bread Pudding easy to make, but it also only requires a few humble ingredients. If you've ever wondered what to do with those leftover slightly stale croissants you have laying around, here is your answer.

• Mini Croissants - The base for this bread pudding, you want to pick ones that are a day or two old. Stale croissants will absorb more of the custard and retain their shape and texture.
• Sugar - Melts down to form the bourbon caramel for this dessert.
• Water - Helps the sugar break down and caramelize.
• Heavy Cream - Makes the bourbon cream rich, luxurious, and silky.
• Bourbon - Adds a mysterious, smoky depth to the caramel.
• Eggs - Combined with milk, helps form the custard base for this bread pudding.
• Milk - Whisked together with the caramel and eggs to form the custard for this pudding.
• Slivered Almonds - Optional but they give texture and crunch to every bite.
• Powdered Sugar - The final flourish that turns humble leftover stale bread into an event.

How to Make Caramel Croissant Bread Pudding

I first saw Nigella Lawson make this recipe. It comes together in three easy steps, making the caramel, whisking up the custard, and then baking off the bread pudding. Add a scoop of vanilla ice cream and you will have the ultimate dessert!

Time needed: 1 hour and 15 minutes.

1. PrepPreheat your oven to 350 degrees. Lightly butter a casserole dish. Tear up the croissants into chunks and arrange them in the dish.
2. Caramel Add the sugar and water to a saucepan over medium-high heat and stir until the sugar is dissolved. If there are any sugar crystals on the side of the pan use a wet pastry brush to brush them down. Once the sugar has dissolved don't stir the mixture. Allow it to cook until it has changed to a medium amber color, about five minutes.

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4. Remove the sugar mixture from the heat and stir in the heavy cream, milk, and the bourbon. Return the pan to the heat, cooking it over low until all sugar crystals have dissolved.
5. CustardWhisk together the eggs until they are slightly frothy. Gradually drizzle in the warm caramel while continually whisking. Pour the custard over the top of the croissants and allow it to sit for 10 minutes. Make sure your croissants are fully submerged. Sprinkle the almonds over the top.
6. BakeBake the caramel croissant bread pudding for 20 minutes, or until the center is set and it is puffed and golden-brown.
7. ServeAllow it to cool for 10 minutes before serving. Garnish with powdered sugar.

Variations

Whether you serve this for brunch, dinner, or dessert, it is spectacular on its own. However, you can take it even more over the top. Sprinkle in raisins or dark chocolate chips with the croissants. You can also serve this with your favorite fresh berries or a berry sauce.

Tools

• Saucepan - You will want to use a nonstick or stainless-steel saucepan for this recipe for the caramel.
• Whisk - The key to not curdling the eggs as you drizzle in the caramel is to continually whisk.
• One Quart Casserole Dish - This recipe fits a one-quart casserole or baking dish. Make sure the sides are at least two inches high as the croissants puff up with the custard.
• Pastry Brush - Keep a wet pastry brush or silicone brush nearby. If any sugar crystals appear on the side of your saucepan simply brush them down.

Storage

This breakfast casserole will keep for 2-3 days in the refrigerator. Make sure the top remains completely covered with either plastic wrap or foil.

Top Tip for Caramel Croissant Bread Pudding

Trust the process! When making the caramel for this bread pudding, you might be tempted to stir the melting sugar. Don't. If you see sugar crystals forming on the side of your pan you can use a wet pastry or silicone brush to brush it down but hold back from stirring the sugar and water until it's turned golden and amber.