If you have leftover croissants that have lost their fluff, hang onto them.
You won’t want to miss the opportunity to try this mouth-watering Bread Pudding
What’s even better is that you can prepare this in advance.
Caramel Raisin Croissant Bread Pudding
This is a two-part recipe.
That being said, don’t worry. The process for each are simple.
The ingredients are pretty simple, too.
Here’s what you will need to prepare this awesome recipe.
For the base:
- 7-8 Croissants – Stale is great, but fresh will do.
- 6 eggs
- 2 cups heavy cream – this gives the pudding structure.
- 2 cups whole milk
- ⅔ cup sugar
- 1 Tablespoon vanilla extract
- 1 Tablespoon orange zest
- Pinch of salt
- ½ cup of raisins
If you’re not a fan of raisins, feel free to use your favorite chocolate chips instead.
For the caramel sauce:
- 1 cup sugar
- 2 Tablespoons unsalted butter
- 3 Tablespoons of heavy cream
- large pinch Fleur de Sel Salt (or Kosher Salt)
To Garnish
- Powdered Sugar – This will be our caramel base
- Good Quality Vanilla Ice Cream – for a side
Break croissants into small pieces
1-2 inch pieces should work just fine. Put them inside a baking pan.
Dehydrate your croissants in the oven at about 375 degrees Fahrenheit for 5 to 8 minutes.
They should come out crispy and fragrant. When done, set them aside to cool.
Prepare raisins by soaking them in orange juice for about 5 to 8 minutes as well.
Drain the juice leaving only the raisins.
While waiting for your croissants to cool down, mix your custard.
Get a large bowl and pour in your eggs, heavy cream, milk, sugar, vanilla extract, orange zest, and salt.
Whisk until all ingredients are incorporated. Then set aside.
Grease a 12-inch non-stick skillet with butter.
Place your cooled, dehydrated croissants into it and sprinkle the raisins evenly.
Ladle the custard mixture over the top until evenly spread out and well distributed.
Cover it with foil or plastic wrap and chill for 3 hours.
Now, it’s time to bake.
Preheat oven to 350℉.
Remove your bread pudding from the fridge and uncover it. Place it into the oven for 40 to 45 minutes.
If the pudding is too browned and you still have liquid visible, cover it with foil until baked through.
Now for the Caramel Sauce.
In a medium-sized pot, pour in the sugar on high heat. Let it melt until amber brown, but keep a close eye on it.
If needed, remove it from heat or lower it down. Whisk to help it caramelize further.
Turn off the heat before adding butter and heavy cream, then whisk until they are mixed properly.
You can store this in the fridge and just put it in the oven or microwave when ready to use.
When serving, it is best to side it with Vanilla Ice Cream.
Place a good amount of bread pudding into a serving plate, and add one scoop of ice cream to the side.
Pour some Caramel Sauce and sprinkle with powdered sugar to finish. Yum!
See this decadent caramel-covered croissant bread pudding come together in the video below!
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