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–+ servings
Caramel Croissant Bread Pudding

Caramel Croissant Bread Pudding

Rich, decadent, and completely comforting, this is a great brunch dish or beautiful dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 9 minutes
Course Breakfast
Servings 4

Equipment

  • 1 quart baking dish
  • 1 saucepan
  • 1 pastry brush

Ingredients
  

  • 4-5 mini croissants, torn
  • 1/2 cup sugar
  • 2 tbsp water
  • 1/2 cup heavy cream
  • 3 eggs, large
  • 2 tbsp bourbon
  • 1 cup milk
  • slivered almonds for topping
  • powdered sugar for garnish

Instructions
 

  • Preheat the oven to 350 degrees. Lightly butter a one-quart casserole dish.
  • Tear the croissants and arrange in the prepared casserole dish.
  • Add the sugar and water to a saucepan over medium high heat. Stir until the sugar dissolves.
  • Once the sugar has dissolved do not stir. Allow it to cook until it turns a medium amber color. If sugar crystals appear on the side of the pan use a wet pastry brush to brush down the sides.
  • Remove from the heat and stir in the heavy cream and the bourbon.
  • Return to a low heat and stir until any hardened caramel has dissolved. Turn off heat.
  • Whisk the eggs until they're well broken and mixed. Whisk in the milk.
  • While continuously whisking pour in the caramel.
  • Pour the caramel custard over the croissants. Press down to make sure they are submerged. Let it sit 10 minutes to absorb the custard. Sprinkle the almonds over the top.
  • Bake the pudding for 20 minutes or until the center is set and it it's puffed and golden brown.
  • Let sit for 10 minutes before serving.
  • Garnish with a sprinkle of powdered sugar. Enjoy!
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