Croissant Bread Pudding with Caramel Sauce
A rich, delicious dessert casserole made with cream, eggs, butter and topped with a buttery caramel sauce.
- 10 cups croissants, cut into 1 inch cubes 5 large Costco croissants is equivalent to 10 cups
- 1 cup milk
- 2 cups heavy cream
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 cup butter 1 whole cube
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp baking soda this creates a softer textured caramel
- 1 cup heavy cream
Cube croissants into approximately 1 inch cubes, then place in the bottom of the prepared pan.
In a bowl combine cream, milk, brown and white sugar, eggs, vanilla and cinnamon. Whisk this together until eggs are well incorporated, then pour over croissants.
Place dish in refrigerator for about 30 minutes, before baking.
Preheat oven to 350 degrees
Place in oven to oven to bake uncovered 40-45 minutes.
In a sauce pan, place the butter, brown sugar and heavy cream.
Bring this to a boil and maintain this for about 90 seconds stirring constantly to prevent burning, but also to make sure all the sugar is dissolved.
Remove hot mixture from heat, add 1 tsp of vanilla and the baking soda. This will bubble up, keep stirring though and it will settle down.
Serve over bread pudding. Enjoy!
This recipe can make a bunch, so it is perfect to take to potluck and share, serve for family dessert or for a lovely brunch.