FOOD: Croissant Bread Pudding

Bread pudding is a delicious treat for cold winter evenings. It is an easy and simple dessert, and also tastes great for breakfast.


4-5 large croissants
1 1/2 cups  sugar
1/4 cup water
1 1/2 cups heavy cream
1 1/2 cups whole milk
2 tablespoons vanilla
5 eggs
1/2 teaspoon table salt


Tear croissants in half and place in a 9×13 casserole/baking dish.

In a large sauce pan, cook sugar and water on medium high heat stirring occasionally.

While sugar syrup is cooking, combine cream, milk, vanilla and salt in a microwavable container and microwave for 2 minutes (remembering to keep an eye on the sugar syrup).

In another bowl beat 5 eggs, set aside.

Sugar syrup should begin to change colors to a deep amber.  When you see the sides turning amber brown, start stirring.  When the entire syrup turns amber, turn off heat.  Grab a whisk and slowly add heated cream mixture and stir like crazy.  When the cream hits the sugar syrup it will bubble somewhat violently and will try to crystallize.  DO NOT PANIC.. just continue to stir like crazy until your caramel sauce is smooth.  Once sauce is smooth, slowly add egg mixture while stirring everything.

Pour everything over croissants.

Croissants may start to float.  Just press them down making sure every piece gets completely coated with caramel mixture.  Preheat oven to 350 degrees.

Allow the bread pudding to rest while preheating and when your oven is ready bake for 30 minutes.

Serve alone or with a dollop of sweetened cream with a drizzle of caramel sauce.

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