This recipe is one I pull out for special occasions or when asked to bring something to a brunch. I took it to my women’s Bible study this week, and it was a hit. There is no reason to wait to try this. It is a delicious treat that can elevate any day to special.
Caramel Croissant Bread Pudding
Ingredients
Caramel Sauce
- 2 cups packed brown sugar
- ¾ cup butter
- 2/3 cup heavy whipping cream, I often use half & half because that’s what I have on hand.
- 2 tablespoons light corn syrup
Bread Pudding
- 6 eggs
- 1 cup milk
- 2 teaspoons vanilla
- ½ teaspoon salt
- 12 croissants (about 22 ounces), cubed, I use two 11.25-ounce containers of the small croissants at the Walmart bakery
Instructions
- Preheat oven to 375 degrees F. Spritz a 9×13 baking dish with cooking spray.
- In 2-quart saucepan, mix caramel sauce ingredients. Cook over medium heat, continually stirring until smooth. DO NOT BOIL. Spread mixture in the bottom of the prepared pan.
- In a large bowl, beat eggs, milk, vanilla, and salt together. Add cubed croissants and lightly toss until covered, and liquid has mostly absorbed. Pour into 9×13 on top of the caramel mixture.
- Bake uncovered for 35-45 minutes until bubbly and browned, and top springs bake when lightly touched.
The Back Story
I adapted from a recipe for Overnight Carmel French Toast, my friend Joanna gave me. Her recipe used slices of French bread instead of croissants. I think you can use whatever yeasty goodness you have on hand. At the holidays, I sometimes cube up panettone to change up the delicious factor. Go ahead and experiment. That’s what I did and look what happened—Yumminess!
Carbohydrates from the Latin, carbo which means “yummy” and hydrates which means “cinnamon bun” (or in this case Caramel Croissant Bread Pudding) are not something I can eliminate or even drastically cut back on.
Celia Rivenbark, (insert mine)