Croissant Bread Pudding
An easy recipe for bread pudding made with croissants, and topped with a silky maple creme anglaise sauce.
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Equipment
- 6 (6-oz) ramekins (or an 8 inch baking pan)
Ingredients
Bread Pudding
- 3 large eggs
- ⅓ cup whole milk
- ⅓ cup heavy whipping cream
- ⅓ 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.
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