Description
This Croissant Bread Pudding with Orange Zest and Caramel Sauce is a decadent dessert that transforms buttery, flaky croissants into a rich custard-soaked pudding. Toasted croissant pieces are soaked in a creamy mixture infused with vanilla and fresh orange zest, then baked to golden perfection. Finished with a luscious homemade caramel sauce, this comforting dessert is perfect for brunch or special occasions.
Ingredients
Scale
Bread Pudding
- 10 cups croissants, cut into 1-inch pieces
- 2 cups (480 g) heavy cream
- 2 cups (480 g) whole milk
- 3 large eggs
- 1 tablespoon (9 g) pure vanilla extract
- 3/4 cup (165 g) light brown sugar
- 3/4 cup (165 g) granulated sugar
- 1/4 teaspoon salt
- 1 orange, zested
Caramel Sauce
- 1/2 cup (113 g) butter
- 3/4 cup (165 g) packed light brown sugar
- 1/2 cup (120 g) heavy cream
- 1 tablespoon pure vanilla extract
Instructions
- Preheat and Toast Croissants: Preheat the oven to 300°F (150°C). Line a sheet pan with parchment paper or a silicone mat and evenly layer the cut croissant pieces flat. Bake for 15-20 minutes until the croissants become very dry and slightly crisp.
- Prepare Custard Mixture: In a large mixing bowl, whisk together the heavy cream, whole milk, eggs, vanilla extract, light brown sugar, granulated sugar, salt, and orange zest until the mixture is smooth and well combined.
- Assemble Bread Pudding: Grease a 9 x 13-inch baking dish and place the toasted croissant pieces inside. Pour the custard mixture evenly over the croissants, then gently press down to submerge most pieces in the liquid.
- Chill: Cover the baking dish tightly with aluminum foil and refrigerate for one hour to allow the croissants to soak up the custard.
- Preheat Oven for Baking: After soaking, preheat the oven to 350°F (177°C).
- Bake the Pudding: Remove the foil and bake the croissant bread pudding uncovered for 45-50 minutes, or until the custard is fully set and the top is golden brown.
- Cool Slightly: Allow the bread pudding to cool slightly on a wire rack before serving.
- Make the Caramel Sauce: In a small saucepan over medium heat, melt the butter and stir in the brown sugar until smooth and blended.
- Add Cream and Simmer: Carefully add the heavy cream (the mixture will bubble up), then bring to a gentle simmer. Cook for about 5 minutes, stirring occasionally until thickened. Remove from heat and stir in the vanilla extract.
- Serve: Keep the caramel sauce warm or reheat before pouring generously over individual servings of the croissant bread pudding.
Notes
- To ensure the best texture, use day-old croissants or toast fresh croissants to dry before soaking.
- The orange zest adds a bright citrus flavor, but if preferred, lemon zest can be substituted.
- The caramel sauce can be made ahead and gently reheated before serving.
- Cover the pudding tightly when chilling to prevent drying out.
- For a richer pudding, consider adding a teaspoon of freshly grated nutmeg or cinnamon to the custard mix.
