Description
This decadent Croissant Bread Pudding with Orange Zest and Caramel Sauce is a rich, comforting dessert perfect for any occasion. Toasted croissant pieces soaked in a luscious custard infused with fresh orange zest, baked to golden perfection, and served warm with a silky homemade caramel sauce. The combination of buttery croissants, bright citrus notes, and creamy caramel creates an irresistible treat.
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 your oven to 300°F (150°C). Line a sheet pan with parchment paper or a silicone mat and spread the cut croissant pieces evenly. Bake for 15-20 minutes until the croissants are dry and slightly crisp to ensure they soak up the custard properly.
- Prepare Custard Mixture: In a large mixing bowl, whisk together heavy cream, whole milk, eggs, vanilla extract, light brown sugar, granulated sugar, salt, and the orange zest until smooth and well combined, creating a fragrant custard base.
- Assemble Bread Pudding: Grease a 9 x 13-inch baking dish. Place the toasted croissant pieces inside, then pour the custard mixture evenly over them. Gently press down so most croissant pieces are submerged in the liquid, allowing for thorough soaking.
- Chill: Cover the baking dish tightly with aluminum foil and refrigerate for one hour. This soaking time allows the croissants to absorb the custard fully for a creamy texture.
- Preheat Oven for Baking: After soaking, preheat your oven to 350°F (177°C) to prepare for final baking.
- Bake the Pudding: Remove the foil and bake the pudding uncovered for 45-50 minutes until the custard is set and the top is beautifully golden brown.
- Cool Slightly: Remove the bread pudding from the oven and allow it to cool slightly on a wire rack to set further and make serving easier.
- Make the Caramel Sauce: In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until the mixture is smooth and well blended.
- Add Cream and Simmer: Carefully add the heavy cream to the saucepan (the mixture will bubble up). Bring to a gentle simmer, cooking for about 5 minutes while stirring occasionally until thickened. Remove from heat and stir in vanilla extract for a fragrant finish.
- Serve: Keep the caramel sauce warm or gently reheat before generously pouring it over individual servings of the warm croissant bread pudding. Enjoy this luscious dessert!
Notes
- Ensure croissant pieces are adequately dried by toasting before soaking to avoid sogginess.
- Chilling the assembled pudding before baking improves texture by allowing the custard to fully infuse into the bread.
- The caramel sauce can be made ahead and gently reheated to save time.
- Use fresh orange zest for the best citrus flavor; avoid the white pith to prevent bitterness.
- Leftovers store well refrigerated and can be warmed in the oven or microwave.
