Ingredients
For the Bread Pudding:
- 7-8 large croissants (~560g), preferably dried out overnight and cut into 1” cubes
- Optional: turbinado sugar or coarse sugar of choice, for topping
- Vanilla ice cream, for serving
Vanilla Bean Custard:
- 1 cup (240ml) buttermilk (or whole milk as a substitute)
- 1 cup (240ml) heavy cream
- 1/4 cup (55g) granulated sugar
- 1 tsp (4g) vanilla bean paste or extract
- 1 tsp (2g) cinnamon
- Pinch of salt
- 4 eggs, at room temperature
- 2 tbsp (28g) salted butter, melted and slightly cooled
Buttered Caramel Rum Sauce:
- 1 (15oz) can sweetened condensed milk
- 1/2 cup salted butter
- 1/2 cup (120ml) heavy cream
- 1/2 cup (120g) brown sugar, preferably dark
- 1/4 cup (60ml) rum (Myer’s dark rum recommended; substitute 1 tsp rum extract if desired)
- 1 tsp (4g) vanilla bean paste or extract
- Large pinch of salt
Instructions
- Preheat and prepare the pan: Grease a 9-inch round or 8-9 inch square baking pan with cooking spray and line it with parchment paper tall enough to drape over the edges. Place the pan on a baking sheet and set aside.
- Toast the croissant cubes (if needed): If croissants are not dried out overnight, spread the 1-inch cubes on a parchment-lined baking sheet and lightly toast in a 350°F oven for 7-10 minutes until just lightly toasted. Remove and set aside to cool.
- Prepare the vanilla bean custard: In a large bowl or measuring cup, whisk together buttermilk, heavy cream, granulated sugar, vanilla bean paste, cinnamon, and salt until well combined. Add the eggs and whisk thoroughly until no egg ribbons remain. While continuously whisking, slowly stream in the melted butter until completely incorporated. Set aside.
- Assemble, rest, and bake: Place croissant cubes in the prepared pan and gently press them down. Pour the vanilla bean custard evenly over the croissants, ensuring all pieces are soaked. Use the back of a wooden spoon to press down gently to eliminate dry spots. Sprinkle with turbinado or coarse sugar if desired. Let the mixture rest for at least 30 minutes (or cover and refrigerate overnight). Preheat the oven to 350°F. Bake the pudding for 50-55 minutes until the top is golden and set but the center remains slightly wobbly when gently shaken.
- Prepare the buttered caramel rum sauce: While the pudding bakes, combine butter, sweetened condensed milk, heavy cream, and brown sugar in a small saucepan over medium heat. Stir until butter is melted and ingredients are combined. Increase heat to medium-high and bring the sauce to a very light simmer, stirring occasionally. Immediately remove from heat once it reaches simmer to prevent caramelization that thickens or hardens the sauce. Stir in rum, vanilla bean paste, and salt until fully incorporated. Keep warm or store in an airtight container.
- Slice and serve: Let the bread pudding rest for 10-15 minutes after baking. Reheat the caramel rum sauce gently if needed. Serve warm slices topped with a scoop of vanilla ice cream, a drizzle of the warm caramel rum sauce, and a sprinkle of flaky sea salt for an irresistible finish.
Notes
- For best texture, dry croissants overnight before cubing, or lightly toast cubes before soaking.
- Resting the assembled pudding for at least 30 minutes ensures the croissants fully absorb the custard; refrigerated overnight resting is ideal.
- Do not let the caramel sauce boil to avoid thickening or grainy texture.
- Butter and rum in the sauce can be adjusted to taste or dietary preferences.
- Use parchment paper to make removing the pudding from the pan easier.
- Serve with vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
