Croissant Bread Pudding
Stale croissants get a new life in this spiced, custardy pudding.
Ingredients
Equipment: baking dish
- butter, for greasing the pan
- 4-5 croissants, stale
- ½ cup whole milk
- ¾ cup heavy cream
- 50 g light or dark brown sugar
- 2 eggs
- ½ tsp cinnamon
- pinch of salt
- 1 tsp vanilla
- ½ cup berry jam
- fresh berries, for serving
- maple syrup, for serving
Instructions
- Grease an 8x8 or 8x10 baking dish with softened butter. Cut the ends off of the croissants, then cut the remaining parts into large pieces. Arrange the croissant pieces in the baking dish and set aside.
- In a medium bowl or measuring cup, whisk together the milk, cream, sugar, eggs, cinnamon, salt, and vanilla until combined. Pour the mixture over the croissant pieces, lightly pressing the croissant pieces down into the liquid. Dollop the jam over the croissants. Cover and refrigerate for 1 to 2 hours, until the liquid is fully absorbed.
- When ready to bake, preheat the oven to 350 degrees. Uncover the baking dish and bake until the custard is set and doesn’t appear wet, and croissants are golden, 35 to 45 minutes.
- Remove the pudding from the oven and let cool slightly before serving. Dust with icing sugar. If desired, serve with a drizzle of maple syrup, vanilla custard or a scoop of ice cream.
- Store covered in the refrigerator for up to three days, and reheat individual servings in the microwave before serving.