Croissant Bread Pudding with Maple Cream Sauce Description
Delightful dessert combining buttery croissants with a rich maple cream sauce
Ingredients
- 6 large croissants day-old or stale
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the Maple Cream Sauce:
- 1 cup heavy cream
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Croissants: Preheat your oven to 350°F (175°C). Cut the croissants into bite-sized pieces and place them in a large mixing bowl.
- Make the Custard Mixture: In a separate bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Combine: Pour the custard mixture over the croissant pieces and gently stir until all pieces are coated. Let the mixture sit for about 10 minutes, allowing the croissants to absorb the custard.
- Transfer to Baking Dish: Grease a 9x13 inch baking dish. Pour the croissant mixture into the dish, spreading it out evenly.
- Bake: Bake for 40-45 minutes or until the top is golden brown and the custard is set.
- Make the Maple Cream Sauce: While the bread pudding is baking, combine the heavy cream, maple syrup, vanilla extract, and a pinch of salt in a saucepan. Heat over medium heat until warmed through, whisking to combine. Do not let it boil. Remove from heat and set aside.
- Serve: Once the bread pudding is baked, let it cool for a few minutes before serving. Drizzle warm maple cream sauce over individual servings for an extra touch of sweetness.
Notes
- For an extra layer of flavor, consider adding some chopped nuts or raisins to the custard mixture before baking.
- Serve warm for the best experience, and refrigerate any leftovers in an airtight container for up to 3 days.