Ultimate Croissant Bread Pudding: Transforming Leftovers into a Decadent Dessert
Discover the incredible potential of your leftover croissants with this exquisite Croissant Bread Pudding recipe. Far from a mere recycling effort, this dish elevates day-old pastries into a truly magnificent dessert that’s both comforting and luxurious. It’s a brilliant solution for giving those slightly stale croissants a second life, ensuring no delicious flake goes to waste. Our version is inspired by Michael Chiarello’s original recipe, adapted to be a convenient half-batch perfect for an 8-inch square baking dish, making it ideal for home cooks looking for a manageable yet impressive treat.
The Magic of Leftover Croissants: Why Stale is Great
While fresh croissants are undeniably heavenly, their slightly stale counterparts are actually the secret ingredient to the best bread puddings. As croissants age, they lose some of their moisture, becoming firmer and more absorbent. This characteristic is precisely what makes them ideal for soaking up the rich, creamy custard in bread pudding. Instead of turning mushy, they retain their structure, resulting in a dessert with delightful chewiness and a beautiful, golden-brown crust. This recipe doesn’t just utilize leftovers; it celebrates them, transforming what might otherwise be discarded into a star-studded dish. It’s a testament to the versatility of this beloved French pastry and a sustainable approach to delicious baking.
Crafting the Velvety Custard for Croissant Bread Pudding
The heart of any great bread pudding lies in its custard, and for this Croissant Bread Pudding, we’ve perfected a luscious, aromatic base that perfectly complements the buttery pastry. What makes this custard particularly appealing is its ease of preparation: it comes together swiftly in a food processor. This method not only saves time but also ensures a wonderfully smooth and evenly blended mixture, free of lumps. Simply combine room temperature butter, sugar, fragrant cinnamon, and a touch of vanilla extract until beautifully creamed. Then, with the processor running, gradually incorporate the eggs and egg yolk, followed by the heavy cream. The processor emulsifies everything perfectly, creating a silky-smooth custard that is ready to embrace your croissant chunks.
For those who might not have a food processor, don’t fret! A stand mixer with a paddle attachment, a hand mixer, or even a good old-fashioned whisk and a bit of elbow grease will yield fantastic results. The key is to ensure all ingredients are well combined and the sugar is fully dissolved, creating a homogenous mixture that will set beautifully during baking. This versatile approach means anyone can whip up this delightful dessert, regardless of their kitchen gadgets.
The Unforgettable Bourbon Ice Cream Sauce
While the Croissant Bread Pudding itself is a marvel, what truly elevates it to an extraordinary dessert is the accompanying Bourbon Ice Cream Sauce. This sauce is nothing short of brilliant in its simplicity and profound in its flavor. Forget complicated reductions or intricate stovetop preparations; this sauce requires just two ingredients and minimal effort, delivering maximum impact. The magic happens when your favorite high-quality vanilla ice cream is gently thawed in the refrigerator until it reaches a pourable, slightly melted consistency. Once softened, a generous stir of bourbon transforms it into a rich, boozy, and incredibly aromatic elixir that coats every bite of the warm bread pudding.
The bourbon adds a sophisticated depth, a warm, oaky note that beautifully contrasts with the sweetness of the ice cream and the buttery croissants. You have full control over the intensity of the bourbon flavor, allowing you to tailor it to your preference – a subtle hint or a more pronounced kick. This sauce is a testament to how simple ingredients, thoughtfully combined, can create something truly spectacular. It’s the perfect crowning glory for a dessert that’s already a showstopper.
Beyond Leftovers: The Art of Homemade Croissants
My journey with this Croissant Bread Pudding often intertwines with another passion: making croissants from scratch. While this recipe is designed for leftover store-bought or bakery croissants, the satisfaction of baking your own is unparalleled. And sometimes, even homemade croissants have a day or two left in them, providing the perfect excuse to whip up this pudding! Experimenting with different croissant recipes has been a delightful adventure, pushing the boundaries of what’s possible in a home kitchen.
For those who are tempted to embark on their own croissant-making journey, I highly recommend “Professor Calvel’s Croissant Dough” recipe by Nick Malgieri. Found in his excellent book, Nick Malgieri’s Pastry, this recipe is renowned for its detailed instructions and reliable results. It demystifies the laminating process, guiding you to create those beautiful, flaky layers characteristic of a perfect croissant. You can also easily find variations of this recipe with a quick online search.
The image below captures my very first attempt at homemade croissants – a moment of triumph and a testament to the rewards of patient baking. Since that initial success, my family and I have continued to explore the world of croissants. We’ve recently discovered another phenomenal recipe: the croissants from Claire Saffitz in The New York Times. My partner, Fuzz, particularly excelled at making these, producing croissants that were utterly outstanding. Whether using homemade or store-bought, the key is to embrace the buttery, flaky texture that makes croissants so special, providing an ideal foundation for this decadent bread pudding.
Serving Suggestions and Variations
While the Bourbon Ice Cream Sauce is a classic pairing, this Croissant Bread Pudding is also wonderfully versatile. Consider serving it with a dusting of powdered sugar, a dollop of freshly whipped cream, or a scoop of plain vanilla ice cream if you prefer to omit the bourbon. For an extra touch of fruitiness, you could add dried cranberries or chopped apricots along with the raisins and chocolate. A sprinkle of toasted pecans or walnuts would also provide a delightful textural contrast. This dessert is fantastic served warm, allowing the custard to remain soft and gooey, but it’s also incredibly enjoyable chilled, offering a denser, more structured bite.
This Croissant Bread Pudding truly is a versatile and forgiving dessert. It’s perfect for a weekend brunch, a special occasion, or simply as a comforting treat on a chilly evening. The combination of buttery croissants, rich custard, and that hint of bourbon makes it an unforgettable culinary experience that you’ll want to revisit again and again.
More Delicious Bakes to Try
If you’ve enjoyed this recipe and are looking for more sweet inspirations, explore some of our other popular dessert creations:
- Mini Chocolate Croissant Cookies
- Small Batch Pain Au Chocolat
- Pecan Pie Chocolate Chunk Cookies
- Sliced Cranberry Cookies with Pecans
- Quick Pecan Pie Chocolate Chip Cookies
Recipe: Croissant Bread Pudding
Croissant Bread Pudding
Anna
Pin Recipe
Ingredients
- 4 tablespoons unsalted butter cut into chunks (room temperature)
- ½ cup sugar
- ¾ teaspoons ground cinnamon
- ½ teaspoon vanilla extract
- 2 large eggs lightly beaten
- 1 large egg yolk or 2 tablespoons of lightly beaten egg
- 1 ¼ cups heavy cream
- 6 croissants toasted and cut into 1 inch chunks (I used ½ pound)**
- ¼ cup raisins optional
- ⅓ to ½ cup bittersweet chocolate roughly chopped
Bourbon Ice Cream Sauce
- 1 ½ cups vanilla ice cream thawed in refrigerator
- 2 tablespoons bourbon
Instructions
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Preheat your oven to 350 degrees F (175 C). Thoroughly grease an 8-inch square, 2-quart glass baking dish to prevent sticking.
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In a food processor, combine the room-temperature butter and sugar. Process until the mixture is light, fluffy, and well blended. Add the ground cinnamon and vanilla extract, pulsing briefly to incorporate. While the food processor is running, add the lightly beaten large eggs and the additional egg yolk (or 2 tablespoons of egg). Continue to process until the mixture is smooth. Turn off the processor and use a spatula to scrape down any ingredients from the sides of the bowl. Add the heavy cream and pulse a few more times just until everything is combined and the custard is velvety.
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Arrange the chunks of toasted croissants in an even layer within the prepared baking pan. Evenly scatter the raisins (if you choose to use them) and the roughly chopped bittersweet chocolate over the croissants. Gently mix the croissants, raisins, and chocolate to ensure they are well distributed. Pour the prepared egg and cream custard mixture over the croissants, making sure to cover all pieces. Let the croissants soak in the custard for at least 10 minutes, pressing the croissant pieces down occasionally during this time to ensure they are fully submerged and absorb the rich liquid evenly.
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Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 35 minutes. After 35 minutes, carefully remove the foil and continue to bake for an additional 8-10 minutes, or until the bread pudding appears just set in the center but still retains a slight softness. The top should be golden brown. Let the bread pudding cool slightly before serving.
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This croissant bread pudding is delicious served warm, at room temperature, or even cold. For the best flavor and texture, I recommend letting it cool completely after baking, chilling it in the refrigerator for a few hours, and then allowing it to come back to a cool room temperature before serving. This allows the flavors to meld beautifully.
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Serve slices of the bread pudding with the sensational Bourbon Ice Cream Sauce. To prepare the sauce, simply stir together the thawed vanilla ice cream and your desired amount of bourbon. Spoon this glorious sauce generously over each portion of warm or cool bread pudding.
Notes