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Croissant bread pudding in a white ramekin, topped with maple creme anglaise.

Croissant Bread Pudding

Heather Smoke
An easy recipe for bread pudding made with croissants, and topped with a silky maple creme anglaise sauce.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast, Dessert
Cuisine American, British
Servings6

Equipment

  • 6 (6-oz) ramekins (or an 8 inch baking pan)

Ingredients
 

Bread Pudding

  • 3 large eggs
  • cup whole milk
  • cup heavy whipping cream
  • cup light brown sugar, lightly packed
  • 1 ½ tsp vanilla extract
  • ¼ tsp freshly grated nutmeg, or cinnamon
  • 2 tbsp orange liqueur or bourbon
  • 3 large day-old croissants

Creme Anglaise

  • ½ cup whole milk
  • ½ cup heavy whipping cream
  • 3 large egg yolks
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract

Instructions
 

Bread Pudding

  • Preheat the oven to 350 F, and arrange a rack in the center of the oven. Set 6 ramekins on a baking sheet and spray each lightly with non-stick baking spray, or use an 8-inch baking pan instead of the ramekins.
  • In a bowl, whisk together the eggs, milk, cream, brown sugar, vanilla, nutmeg and liqueur until well combined. This is the custard that the bread will soak up.
  • Tear the croissants into half-inch pieces and drop into the custard mixture. Stir until the croissants are soaked, then divide between the ramekins.
  • Bake the bread pudding for about 20-25 minutes until golden brown, puffed and set. let cool for 5 minutes, then serve warm with the creme anglaise.

Creme Anglaise

  • While the bread pudding is baking, you can make the sauce to serve it warm. You can also make it up to 2 days in advance and serve the sauce chilled with the warm puddings.
  • In a saucepan, whisk together all the ingredients until smooth. Cook over medium heat, while whisking constantly, until the mixture is steaming and just starting the bubble around the edges.
  • Remove from the heat and keep refrigerated until needed. Makes about 1 1/2 cups sauce.
Keyword Bread Pudding, Creme Anglaise, Croissant, Maple
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