Description
This Croissant Bread Pudding with Orange Zest and Caramel Sauce is a comforting and indulgent dessert that combines flaky toasted croissants soaked in a rich custard flavored with fresh orange zest, baked to a golden perfection, and served with a luscious homemade caramel sauce. Perfect for brunch or a special occasion, this recipe offers a delightful balance of textures and bright citrus notes with the creamy sweetness of caramel.
Ingredients
Scale
Bread Pudding
- 10 cups croissants, cut into 1-inch pieces
- 2 cups (480 g) heavy cream
- 2 cups (480 g) whole milk
- 3 large eggs
- 1 tablespoon (9 g) pure vanilla extract
- 3/4 cup (165 g) light brown sugar
- 3/4 cup (165 g) granulated sugar
- 1/4 teaspoon salt
- 1 orange, zested
Caramel Sauce
- 1/2 cup (113 g) butter
- 3/4 cup (165 g) packed light brown sugar
- 1/2 cup (120 g) heavy cream
- 1 tablespoon pure vanilla extract
Instructions
- Preheat and Toast Croissants: Preheat your oven to 300°F (150°C). Line a sheet pan with parchment paper or a silicone mat, then evenly spread the cut croissant pieces flat. Bake for 15-20 minutes until they become very dry and slightly crisp. This step helps to create a sturdy texture in the bread pudding.
- Prepare Custard Mixture: In a large mixing bowl, whisk together heavy cream, whole milk, eggs, vanilla extract, light brown sugar, granulated sugar, salt, and orange zest until the custard is smooth and all ingredients are fully incorporated.
- Assemble Bread Pudding: Grease a 9 x 13-inch baking dish, place the toasted croissant pieces inside, and pour the custard mixture evenly over them. Gently press down so most croissant pieces are submerged in the custard liquid.
- Chill: Cover the baking dish tightly with aluminum foil and refrigerate for one hour. This soaking period allows the croissants to absorb the custard mixture thoroughly.
- Preheat Oven for Baking: After the soaking time, preheat the oven to 350°F (177°C) to prepare for baking the pudding.
- Bake the Pudding: Remove the foil and bake the croissant bread pudding uncovered for 45-50 minutes or until the custard is fully set and the top is golden brown.
- Cool Slightly: Allow the bread pudding to cool on a wire rack for a short time before serving to let it set perfectly.
- Make the Caramel Sauce: In a small saucepan over medium heat, melt the butter and stir in the brown sugar until smooth and well blended.
- Add Cream and Simmer: Carefully add the heavy cream (watch for bubbling), then bring the mixture to a gentle simmer. Cook for about 5 minutes, stirring occasionally until the sauce thickens. Remove from heat and stir in the vanilla extract.
- Serve: Keep the caramel sauce warm or gently reheat if needed, then pour generously over individual servings of the croissant bread pudding for a rich and decadent finish.
Notes
- To get the best texture, use slightly stale croissants or toast fresh ones as shown to dry them out.
- Orange zest adds a fresh and vibrant flavor, but you can substitute with lemon zest if preferred.
- The custard mixture can be prepared the night before to save time on the day of baking.
- If you prefer a thicker caramel sauce, simmer it a bit longer, stirring frequently to prevent burning.
- This bread pudding is best served warm, but leftovers can be refrigerated and gently reheated.
- For an added touch, consider serving with whipped cream or fresh berries.
