Decadent Apple Croissant Bread Pudding with Vanilla Cream Sauce
Indulge in this delightful Apple Croissant Bread Pudding, a rich and comforting dessert that's sure to impress. Combining the flaky goodness of buttery croissants with tart apples and plump raisins, this pudding is infused with a hint of warm spices and vanilla. Baked in a gentle water bath, it emerges golden and crisp on the outside while remaining irresistibly soft and custardy on the inside. Paired with a luscious vanilla cream sauce, this dessert is perfect for family gatherings, holiday feasts, or any special occasion that calls for a sweet ending. Your loved ones will savor every bite, making this a recipe you'll turn to again and again.
N/A
Servings
355
Calories
23
Ingredients
Ingredients
half-and-half
1 cup
2% low-fat milk
1 cup
whole eggs
2
large egg yolks
2
brown sugar
1/3 cup (lightly packed)
salt
1/4 teaspoon
vanilla extract
1 1/2 teaspoons
ground cinnamon
2 1/4 teaspoons
croissants
4 cups (cut into 1/2 inch cubes)
tart apples
2 cups (cubed and peeled (about 3))
raisins
1/2 cup
granulated sugar
1 tablespoon
additional granulated sugar
1 teaspoon
heavy cream
1/2 cup
additional heavy cream
2 tablespoons
milk
1/2 cup
additional milk
2 tablespoons
sugar
1/4 cup
salt
1/4 teaspoon
cornstarch
1 tablespoon
unsalted butter
3 tablespoons (cut into 3 pieces)
vanilla extract
1 1/2 teaspoons
ground nutmeg
1/2 teaspoon
Instructions
1
In a large mixing bowl, whisk together the half-and-half, 2% milk, whole eggs, egg yolks, brown sugar, salt, vanilla, and 1/4 teaspoon of cinnamon until combined and smooth.
2
Gently fold in the croissant cubes, diced apples, and raisins, using a wooden spoon to ensure that all the bread pieces are evenly coated with the custard mixture.
3
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, stirring occasionally to allow the bread to fully soak up the custard.
4
Preheat your oven to 350°F (175°C) 15 minutes before baking. Grease an 8-inch square baking dish with butter.
5
Transfer the soaked bread mixture into the prepared baking dish, ensuring an even distribution. In a separate bowl, mix together the granulated sugar and remaining cinnamon, then sprinkle this mixture evenly over the top of the pudding.
6
Place the baking dish into a larger, shallow baking pan. Fill the outer pan with hot water until it reaches about two-thirds up the sides of the pudding dish; this water bath will keep the pudding moist and fluffy.
7
Bake in the preheated oven for approximately 50 minutes, or until the top is golden brown and the center has risen.
8
Once done, carefully remove the pudding from the water bath and let it cool for a few minutes while you prepare the vanilla cream sauce.
9
For the sauce, combine the heavy cream, 1/2 cup milk, sugar, and salt in a medium saucepan over medium heat. Scald the mixture without boiling.
10
In a small cup, dissolve the cornstarch in the remaining 2 tablespoons of milk, then stir it into the cream mixture.
11
Bring the mixture to a boil over low heat, whisking constantly until it thickens, around 3 minutes. Remove from heat and stir in the butter, vanilla, and nutmeg. Allow the sauce to cool slightly before drizzling over the warm bread pudding.
Nutrition Information
13g
Fat
60g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Apple Croissant Bread Pudding?
It is a rich dessert combining buttery croissants, tart apples, and raisins in a spiced custard, baked in a water bath and served with vanilla cream sauce.
What type of bread is used in this recipe?
The recipe uses 4 cups of croissants cut into 1/2 inch cubes.
What kind of apples should I use?
The recipe calls for 2 cups of tart apples that have been peeled and cubed.
Do I need to peel the apples?
Yes, the instructions specify that the apples should be peeled and cubed.
How many eggs are required for the custard?
The custard requires 2 whole eggs and 2 large egg yolks.
What dairy products are needed for the pudding base?
You will need 1 cup of half-and-half and 1 cup of 2% low-fat milk.
How much brown sugar is used in the pudding?
The recipe uses 1/3 cup of lightly packed brown sugar.
How long should the bread soak in the custard?
The mixture should be refrigerated for at least 2 hours to allow the croissants to fully soak up the custard.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking.
What size baking dish is needed?
The recipe requires an 8-inch square baking dish greased with butter.
What is the purpose of the water bath?
The water bath keeps the pudding moist and fluffy during the baking process.
How do I set up the water bath?
Place the baking dish inside a larger shallow pan and fill the outer pan with hot water until it reaches two-thirds up the sides of the pudding dish.
How long does the pudding bake?
It should bake for approximately 50 minutes until the top is golden brown and the center has risen.
What is sprinkled on top of the pudding before baking?
A mixture of granulated sugar and the remaining ground cinnamon is sprinkled over the top.
What ingredients are in the vanilla cream sauce?
The sauce contains heavy cream, milk, sugar, salt, cornstarch, butter, vanilla extract, and ground nutmeg.
How do you thicken the vanilla cream sauce?
The sauce is thickened by stirring in a mixture of cornstarch dissolved in milk and bringing it to a boil over low heat.
How much butter is added to the sauce?
The recipe calls for 3 tablespoons of unsalted butter, cut into three pieces.
What spices are used in the sauce?
The sauce is flavored with vanilla extract and 1/2 teaspoon of ground nutmeg.
Does this recipe include raisins?
Yes, it includes 1/2 cup of raisins folded into the croissant and apple mixture.
What are the nutritional facts for one serving?
Each serving contains approximately 355 calories, 13g of fat, 60g of carbohydrates, and 5g of protein.
How much cinnamon is used in total?
The recipe uses a total of 2 1/4 teaspoons of ground cinnamon, divided between the custard and the topping.
When should the vanilla extract be added to the sauce?
The vanilla extract is stirred into the sauce after it has been removed from the heat.
How do you prepare the custard?
Whisk together half-and-half, milk, whole eggs, yolks, brown sugar, salt, vanilla, and cinnamon until smooth.
Can I skip the refrigeration step?
It is not recommended, as the 2-hour soak ensures the croissant cubes fully absorb the custard for the best texture.
How should the pudding be served?
It is best served warm, drizzled with the slightly cooled vanilla cream sauce.
Is the sauce boiled immediately?
No, the cream and milk mixture is first scalded without boiling before the cornstarch mixture is added.
How many ingredients are in this recipe?
There are 23 individual ingredient entries, including items for both the pudding and the sauce.
What kind of salt is used?
The recipe uses standard salt, with 1/4 teaspoon in the pudding and 1/4 teaspoon in the sauce.
Should I stir the mixture while it is refrigerating?
Yes, the instructions suggest stirring the mixture occasionally during the 2-hour refrigeration period.
What is the texture of the finished pudding?
It is golden and crisp on the outside while remaining soft and custardy on the inside.