Hamdi Saidani This Caramel Croissant Pudding is a rich and decadent recipe, which is made with buttery croissants and a homemade caramel sauce. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Caramel Croissant Pudding Recipe Ingredients
- 2 stale croissants
- 1/2 cup sugar
- 2 tablespoons water
- 1/2 cup heavy cream
- 2 tablespoons bourbon
- 1/2 cup whole milk
- 2 eggs, beaten
How To Make Caramel Croissant Pudding Recipe
- Prep Oven and Croissants: Preheat the oven to 350°F (175°C). Tear the croissants into bite-sized pieces and place them in a small gratin dish or individual ramekins.
- Make the Caramel: In a saucepan, combine the sugar and water. Swirl the pan to help dissolve the sugar before placing it over medium-high heat. Let the mixture bubble away for 3 to 5 minutes, without stirring, until it turns a deep amber color.
- Create the Custard: Carefully remove the pan from the heat and immediately pour in the heavy cream—it will bubble and sputter vigorously. Whisk in the bourbon and the milk until combined.
- Soak and Bake: While still whisking, slowly pour in the beaten eggs until the custard is smooth. Quickly pour this caramel custard over the croissant pieces. Let it steep for 10 minutes, allowing the croissants to absorb the liquid. Place the dish in the oven and bake for 20 minutes, or until the pudding is set and puffed.
Recipe Tips
- How do I prevent my caramel from burning? Watch the caramel very closely as it cooks. It can go from perfect to burnt in a matter of seconds. Once it reaches a coppery, amber color (like a penny), it’s ready. Don’t be afraid to let it get dark, as this is where the flavor comes from, but remove it from the heat before it starts to smoke.
- Can I use fresh croissants for this recipe? Stale, day-old croissants are actually better because they are drier and will soak up more of the delicious caramel custard without becoming overly mushy.
- Can I make this without bourbon? Yes, the bourbon is optional. You can simply omit it or substitute it with 1 teaspoon of vanilla extract for a non-alcoholic version.
- How do I know when the pudding is done? The pudding should be puffed up and golden on top. The center should be mostly set, with just a slight jiggle when you gently shake the dish. It will continue to firm up as it cools.
What To Serve With Caramel Croissant Pudding
This rich pudding is a decadent dessert that is fantastic on its own, but can be elevated with simple toppings.
- A scoop of vanilla bean ice cream
- A dollop of unsweetened whipped cream or crème fraîche
- A dusting of powdered sugar
- A side of fresh raspberries or sliced strawberries to cut the richness
How To Store Caramel Croissant Pudding
- Refrigerate: This pudding is best served warm, fresh from the oven. If you have leftovers, cover the dish with plastic wrap and store it in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave for 30-45 seconds, or place the entire dish back in a 350°F oven for 10-15 minutes until warmed through.
Caramel Croissant Pudding Nutrition Facts
- Calories: 520 kcal
- Carbohydrates: 55g
- Protein: 10g
- Fat: 28g
- Saturated Fat: 16g
- Sodium: 350mg
- Sugar: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my caramel sauce sputter so much when I added the cream?
This is a normal and expected reaction. You are adding a cool liquid (the cream) to extremely hot molten sugar. The rapid temperature change causes the cream to boil instantly and violently. Stand back when you pour it in and whisk carefully.
Can this recipe be doubled?
Yes, you can easily double all the ingredients and bake it in a larger baking dish, such as an 8×8-inch pan. You will likely need to increase the baking time to 30-35 minutes.
Can I prepare this ahead of time?
It’s best baked fresh. However, you could tear the croissants and prepare the caramel custard ahead of time, storing the custard in an airtight container in the fridge. When ready, pour the custard over the croissants, let them soak, and bake as directed.
Try More Recipes:
- Dessert Island Parfait Recipe
- Bruschetta with Gorgonzola Cheese and Honey Recipe
- Chocolate-Covered Strawberries Recipe
Caramel Croissant Pudding Recipe
Description
A rich and comforting bread pudding made with stale croissants soaked in a homemade bourbon-caramel custard.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Tear croissants into a small gratin dish.
- Make a caramel by boiling sugar and water until deep amber.
- Carefully whisk in cream, bourbon, and milk to the caramel off the heat.
- Slowly whisk in the beaten eggs to create a custard.
- Pour the custard over the croissants and let soak for 10 minutes.
- Bake for 20 minutes until puffed and set.
Notes
- Using stale croissants is key to preventing the pudding from becoming too soggy.
- Be very careful when adding the cream to the hot caramel, as it will steam and bubble up aggressively.
- This is a perfect way to use up leftover croissants from the weekend.
- The pudding is best served warm, right out of the oven.
