Croissant Bread Pudding
This Croissant Bread Pudding is one of my favorite family desserts. I make it with vanilla bean custard, dried cherries, and homemade Italian zabaglione sauce poured over the top for a rich finish. I love serving it during the holiday season or any time of the year.
Ingredients
For the Bread Pudding:
- 8 large croissants cut up into 1” squares
- 2 vanilla beans cut in half longways
- 6 cups of heavy cream
- 15 egg yolks
- 1 cup sugar
- 1 ½ cups dried cherries
- ½ whipped cream recipe
For the Zabaglione:
- 4 egg yolks
- 1/2 cup sugar
- 1 cup of dry champagne
Instructions
- Preheat the oven to 350·.
- Cut up croissants into 1-inch squares and place them on a sheet pan lined with parchment paper, and place in the oven at 350° for 15-17 minutes or until golden brown and slightly crunchy.
- In the meantime, cut the vanilla bean in half longways.
- Add it to 6 cups of heavy cream in a large pot and scald the mixture on medium-low heat. You’ll know it’s scalded when you tilt the pot and see several bubbles forming on the pot's bottom.
- Once scalded, add to a mixing bowl with 15 egg yolks and 1 cup of sugar and mix well.
- Be sure to scrape all the goodness out of the center of the vanilla bean and add it to the mixture.
- Once the croissants are browned, place them in a large casserole dish. Sprinkle the dried cherries on top.
- Next, pour in the vanilla bean custard and fold it together with a rubber spatula until combined.
- Cover it with foil and bake it in the oven at 350° for 45-50 minutes or until the custard is firm.
- About 10 minutes before the bread pudding is finished, start making the zabaglione.
- In a metal bowl, whisk together 4 egg yolks and 1/2 cup sugar.
- Transfer it to a double boiler on high heat and add in the champagne while continuing to whisk.
- Beat vigorously until thick and foamy. Takes about 6-8 minutes which is perfect because when this is done, the bread pudding will be finished as well.
- Pour zabaglione over the bread pudding before serving.
Notes
When I make this croissant bread pudding, I always pay close attention to how I handle the custard because that step is key. I slowly whisk the warm cream into the egg yolks instead of rushing it, which keeps the eggs smooth and prevents them from tightening up too fast. That gentle approach gives the pudding a soft and fluffy texture instead of something heavy or overly eggy.
Toast the croissants: I toast the croissants until lightly crisp so they absorb the custard without falling apart.
Use day old croissants: I like using croissants that are a day or two old because they absorb the custard better without becoming mushy.
Watch the bake time: I remove the pudding as soon as the center is just set when gently pressed. This keeps it soft and spoonable instead of dry.
Rest before serving: I let the pudding rest for a few minutes after baking so the custard settles and the texture stays light.
Make the sauce last: I always prepare the zabaglione right before serving so it stays light and warm.
Make-Ahead: This is meant to be served as soon as it is done baking.
How to Store: You can cover it and store it for 3 to 4 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of bread pudding to a baking dish and cover it with foil. Bake it in the oven at 350° for 12 to 15 minutes or until hot. Serve with whipped cream and sauce.
Nutrition
Calories: 737kcalCarbohydrates: 51gProtein: 9gFat: 56gSaturated Fat: 33gCholesterol: 414mgSodium: 192mgPotassium: 159mgFiber: 2gSugar: 34gVitamin A: 2673IUVitamin C: 1mgCalcium: 127mgIron: 1mg