Bread Pudding

5 from 4 votes

Nothing beats this cozy, homemade Bread Pudding! It’s loaded with fresh, juicy raspberries and topped with a dollop of whipped cream and a drizzle of irresistible vanilla sauce.

Prep Time25

Cook Time1 10

Chilling Time45

Total Time2 20

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: bread pudding, bread pudding recipe

Servings: servings

Author: Chelsea Lords

Cost: $6.71

Equipment

Ingredients

Cooking spray

Bread Pudding

5-1/2 cups day-old croissants torn into 1-inch pieces
1 cup whole milk
1 cup heavy cream
1/2 cup light brown sugar lightly packed
1/4 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1/2 teaspoon salt I use fine sea salt
1 orange for zest
3/4 cup fresh raspberries halved
2 tablespoons coarse sugar optional
1/3 cup honey-roasted almonds optional

Whipped Cream (Optional)

1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Vanilla Sauce

8 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar firmly packed
1/2 cup heavy cream
1 tablespoon vanilla

US - Metric

Instructions

Preheat oven to 300℉. Lightly coat a 2-quart baking dish (or 8x8-inch pan) with cooking spray.
Tear croissants into 1-inch pieces and place them on a sheet pan lined with parchment paper. Bake, tossing halfway through (and reducing oven temperature if bread gets too golden) until pieces are very dry and slightly toasted, 15–25 minutes. (This step allows croissant pieces to absorb custard without disintegrating.) Let cool, then transfer to prepared baking dish.
Meanwhile, in a large bowl, whisk together milk, cream, brown sugar, granulated sugar, egg, egg yolk, vanilla, and salt. Zest orange to get 1 teaspoon zest, then add to bowl. Whisk until combined and smooth.
Place toasted croissant pieces in the baking dish (see note 1). Sprinkle raspberries on top of croissant pieces. Pour the liquid over the croissants and press them down to submerge in the liquid. This will keep croissants from burning.
Cover with foil and refrigerate for 45 minutes to an hour. Preheat oven to 350℉.
Remove foil and make sure croissants are still submerged. If desired, sprinkle on the 2 tablespoons coarse sugar. Bake 35–45 minutes or until custard is firm and set (bake time may vary depending on the pan size; see note 1). If needed, tent pudding with foil to keep the top from burning. If desired, sprinkle almonds on top. While pudding is baking, prepare whipped cream and vanilla sauce (optional but delicious additions).
Whipped cream: Add ingredients to a stand mixer with the whisk attachment and mix on high speed until stiff peaks form. Chill until ready to serve.
Vanilla sauce: Combine all sauce ingredients except vanilla in a heavy-bottomed pot. Cook over medium heat, stirring occasionally, 5–8 minutes or until mixture thickens and then comes to a full boil. Remove from heat and allow to cool slightly. Stir in vanilla.
Top individual servings of warm Bread Pudding with whipped cream and vanilla sauce. Best eaten same day as prepared.

Notes

Note 1: The pan size can reflect your preference for the final product. I like something more shallow, with more surface area than an 8x8-inch pan, but that size will work—it will be more creamy and custard-like. The larger the pan, the crisper the topping will turn out.

Nutrition Note: Nutrition information does not include whipped cream or syrup (just the base Bread Pudding recipe).

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm, or microwave in short bursts.

Nutrition