Salted Caramel Croissant Bread Pudding
Luxurious bread pudding transforms day-old croissants into an indulgent dessert with rich vanilla custard and homemade salted caramel. The buttery pastry creates incredible texture while the caramel adds deep sweetness balanced by sea salt. Perfect for special occasions, brunch gatherings, or when you want to leftover croissants into something spectacular. The make-ahead nature makes it ideal for entertaining.
Ingredients
- 8 ounces croissants, torn/cubedbrioche or challah1:1vegetarian
similar rich texture
- 1 ½ cups sugar
- ½ cup water
- 1 cup heavy cream
- 1 ½ teaspoons salt
- 1 ½ cups milk
- 2 egg yolks
- 1 egg
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 1 Tablespoon granulated sugar
Instructions
- 1
Preheat oven to 350F degrees
- 2
Scatter torn croissants on baking sheet and bake until dry and toasted, about 10-12 minutes
- 3
Cool croissants while preparing custard
- 4
Combine sugar and water in medium saucepan over medium heat
- 5
Gently swirl pan occasionally as mixture boils until golden brown caramel forms, about 5 to 10 minutes
- 6
Remove from heat and carefully whisk in heavy cream
- 7
Stir in salt and whisk until smooth
- 8
Return to medium-low heat if needed until caramel is smooth
- 9
Transfer caramel to dish to cool
- 10
Whisk together milk, egg yolks, egg, brown sugar, and vanilla in medium bowl
- 11
Pour 1 and 1/4 cups cooled salted caramel into custard and whisk until combined
- 12
Transfer cooled croissants to 8-inch square baking dish
- 13
Pour custard over croissants and let stand 40-50 minutes, occasionally pressing down until fully saturated
- 14
Sprinkle granulated sugar evenly over top
- 15
Bake 35-40 minutes until custard just sets
- 16
Cool 20 minutes before serving
- 17
Serve with reserved salted caramel sauce
Tips
Swirl the caramel pan instead of stirring to prevent crystallization and achieve smooth golden color.
Press croissants down during soaking to ensure even custard absorption throughout the pudding.
Test doneness by gently shaking the dish - custard should be just set with slight jiggle in center.
Good to Know
Refrigerate covered up to 3 days. Reheat individual portions in microwave or warm oven.
Can assemble up to 24 hours ahead. Cover and refrigerate, then bring to room temperature before baking.
Serve warm or at room temperature with extra caramel sauce drizzled on top.
Common Mistakes
Do not stir caramel while cooking to avoid crystallization - only swirl the pan.
Do not skip the soaking time or custard will not penetrate croissants properly.
Do not overbake or custard will become rubbery and separate.
Substitutions
Dairy-Free Swaps
General Alternatives
similar rich texture
FAQ
Can I use day-old croissants?
Yes, slightly stale croissants actually work better as they absorb the custard more effectively without falling apart during soaking.
What if my caramel crystallizes?
Start over with fresh sugar and water. Avoid stirring and ensure no sugar crystals stick to pan sides during cooking.
How long does this keep?
Refrigerate covered for up to 3 days. The texture is best within 24 hours but flavors continue developing over time.