The BEST Croissant Bread Pudding |
Author: Nikki
This recipe is easily the BEST bread pudding I have ever made! The flavor is absolute perfection! The croissants provide a buttery flakey texture that just melts in your mouth. The caramel Buttermilk Syrup that is poured over the top of the bread pudding truly completes the dish!
Bread Pudding
- 10 cups croissant rolls, Cooked, cut into one inch pieces
- 2 cups milk
- 2 cups heavy cream
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 3 teaspoons vanilla
- 1 teaspoon cinnamon
Brown Sugar Buttermilk Syrup
- ½ cup butter
- ¾ cup brown sugar
- ½ cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Bread Pudding
- Spray a 9x13 baking dish with cooking spray.
- Place croissant cubes in the bottom of pan.
- In a medium mixing bowl, combine milk, heavy cream, sugar, brown sugar, eggs, vanilla and cinnamon. Whisk until smooth and well blended. Pour over the top of cubed croissants.
- Cover with foil and refrigerate for 1 hour.
- Preheat oven to 350 degrees F.
- Bake uncovered for 35-40 minutes.
Brown Sugar Buttermilk Syrup
- In medium sauce pan over medium heat, combine butter, brown sugar and buttermilk. Bring to a boil and cook, stirring constantly for 2 minutes, or until the sugar is completely dissolved.
- Remove from heat and baking soda and vanilla.
- Serve over bread pudding.
Recipe by Chef in Training at https://www.chef-in-training.com/the-best-croissant-bread-pudding/
3.3.3070