Croissant Bread Pudding
The only good reason to let croissants survive until tomorrow.
Croissants almost never last a day, but when they do, this is their destiny. All that butter and lamination melts into the custard and the result is lighter and silkier than any bread pudding made from loaf bread, with a shattering golden lid. It is shamelessly rich. Serve it warm, in small squares, with strong coffee.
Ingredients
- 4 to 5 day-old croissants, torn into large pieces
- 4 large eggs
- 400 ml whole milk
- 200 ml cream
- 100 g sugar
- 2 teaspoons vanilla extract
- A pinch of salt
- Optional: a handful of chocolate chips or raisins
- Butter, for the dish
Method
- Heat the oven to 175°C (350°F). Butter a medium baking dish.
- Whisk the eggs, milk, cream, sugar, vanilla and salt into a custard.
- Pile the torn croissants into the dish, peaks and valleys are good. Scatter the chocolate or raisins between the pieces if using.
- Pour the custard slowly over everything. Press the pieces down gently and let them soak 10 minutes.
- Bake 35 to 40 minutes until the top is deep gold and the centre is just set, with the faintest wobble.
- Rest 10 minutes before serving. Dust with powdered sugar.
Baker's note, The pieces poking out of the custard become crisp, caramelised peaks, don't submerge everything flat.
Questions, answered
Can I use fresh croissants?
Day-old croissants are better, they drink up the custard without going mushy. If yours are fresh, tear them and let the pieces sit out for an hour, or dry them briefly in a low oven.
Can I make it ahead?
Yes, assemble it, cover, and refrigerate up to a day before baking. The long soak only improves the texture. Add a few extra minutes of baking time straight from the fridge.
How should I store leftovers?
Covered in the fridge for up to three days. Reheat portions in a moderate oven so the top re-crisps, the microwave makes it soft.
Skip the baking, we did it already.
Everything in this recipe starts with good bread and pastry, request a pickup 24 hours ahead at either maison.
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