Print

Bread Pudding

A delicious bread pudding recipe with fresh raspberries, fresh whipped cream and a delicious vanilla sauce.

Course Breakfast
Cuisine American
Keyword bread pudding, bread pudding recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Chilling Time 45 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Calories 393 kcal
Author Chelsea

Ingredients

Bread Pudding

  • 2 quart shallow baking dish (8 x 8 pan works)*
  • 5 and 1/2 cups croissants, ripped into 1-inch pieces
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup light brown sugar, lightly packed
  • 1/4 cup granulated white sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt (I use fine sea salt)
  • 1 teaspoon orange zest (finely grated)
  • 3/4 cup fresh raspberries, halved
  • Optional: 2 tablespoons coarse sugar and 1/3 cup honey almonds

Whipped Cream (Optional)

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

Vanilla Sauce

  • 1/2 cup unsalted butter
  • 1/2 cup granulated white sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla

Instructions

  1. Preheat oven to 300 degrees F. Lightly grease (with cooking spray) a 2-quart baking dish.

  2. Rip up 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 is getting too golden) until pieces are very dry and slightly toasted, 15-25 minutes. (The dry croissant pieces will absorb the custard without disintegrating, which is why this step is important.) Let cool, then transfer to the prepared 2 quart baking dish. 

  3. Meanwhile, in a large bowl whisk together the milk, cream, brown sugar, white sugar, egg, egg yolk, vanilla, salt, and orange zest. Whisk until combined and smooth.

  4. Place the toasted croissants in a 2 quart baking dish (*I like something more shallow/surface area than an 8 x 8 inch pan, but an 8 x 8 inch pan will work -- it will be more creamy/custardy). Sprinkle halved raspberries across the top of the croissant pieces. Pour the liquid over the croissants and press the pieces down to be submerged in the liquid (to avoid burning croissants). 

  5. Cover with foil and refrigerate for 45 minutes to an hour.

  6. Preheat the oven to 350 degrees F.

  7. Remove the foil and gently press down croissants into liquid. If desired, sprinkle on the 2 tablespoons coarse sugar. Bake for 35-45 minutes or until custard is firm and set (bake time will be a bit longer for an 8 x 8 pan). If needed, tent the pudding with foil to keep the top from burning. If desired, sprinkle almonds on top.

  8. While bread pudding is baking prepare the whipped cream and vanilla sauce (optional, but delicious additions)

  9. Whipped cream: add the ingredients to a stand mixer with the whisk attachment and mix on high speed until stiff peaks are for formed. Chill until ready to serve.

  10. Vanilla sauce: combine all sauce ingredients except vanilla in 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 slightly cool. Stir in the vanilla.

  11. Top individual servings of warm bread pudding with whipped cream and vanilla sauce. Best eaten same time/day as prepared.

Recipe Notes

Nutrition Facts do not include whipped cream or syrup (just the base bread pudding recipe)