Description
This Croissant Bread Pudding with Orange Zest and Caramel Sauce is a decadent dessert that transforms day-old croissants into a luscious custard-filled treat. The bread pudding is infused with fresh orange zest for a bright citrus aroma and is perfectly complemented by a rich, buttery caramel sauce. It’s baked to a golden brown with a creamy center, making it an indulgent but comforting dessert for any occasion.
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 baking mat and spread the croissant pieces evenly in a single layer. Bake for 15-20 minutes until the croissants are very dry and slightly crisp to the touch, which will help them soak up the custard better.
- 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, ensuring the sugars are dissolved for a creamy custard base.
- Assemble Bread Pudding: Lightly grease a 9 x 13-inch baking dish. Place the toasted croissant pieces inside the dish evenly. Pour the prepared custard mixture over the croissants, then gently press down with a spatula or your hands to submerge most of the pieces under the custard for optimal soaking.
- Chill: Cover the baking dish tightly with aluminum foil and refrigerate for one hour. This resting period allows the croissants to soak up the custard thoroughly, resulting in a moist and flavorful pudding.
- Preheat Oven for Baking: After the soaking period, preheat the oven to 350°F (177°C) to prepare for baking the pudding.
- Bake the Pudding: Remove the foil from the baking dish and bake the croissant bread pudding uncovered for 45-50 minutes. The pudding is done when the custard is fully set (it should not jiggle) and the top is beautifully golden brown and slightly crisp.
- Cool Slightly: Transfer the baked pudding to a wire rack and allow it to cool slightly before serving. This resting helps the pudding to firm up and enhances its texture.
- Make the Caramel Sauce: In a small saucepan over medium heat, melt the butter. Stir in the packed light brown sugar until the mixture is smooth and fully blended, creating a rich base for the sauce.
- Add Cream and Simmer: Carefully pour in the heavy cream (the mixture will bubble vigorously). Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in the vanilla extract for extra flavor.
- Serve: Keep the caramel sauce warm or reheat it before serving. Pour generously over individual portions of the warm croissant bread pudding for a luscious finish.
Notes
- Day-old or stale croissants work best as they absorb the custard better without becoming mushy.
- For an extra pop of flavor, consider adding 1/2 cup of chopped nuts or dried fruit to the bread pudding before baking.
- The orange zest can be substituted with lemon or lime zest for a different citrus note.
- Make sure to chill the pudding for the full hour to ensure it sets properly and is creamy throughout.
- Leftover bread pudding can be refrigerated for up to 3 days and reheated gently in the oven.
- The caramel sauce can be stored in the refrigerator for up to a week and reheated on the stovetop or microwave.
