Decadent Croissant Bread Pudding with Velvety Brandy Cream Sauce
Indulge in this luscious Decadent Croissant Bread Pudding, a delightful twist on a classic dessert that brings together the flaky richness of croissants and the sweet tang of dried blueberries. Created by my dear friend Sharon Stein, this recipe has evolved into a masterful creation with the substitution of a traditional caramel sauce, transforming it into an exquisite treat. The warm, comforting pudding is enveloped in a silky, fragrant brandy cream sauce, elevating every bite to gourmet status. Perfect for gatherings or a comforting family dessert, this treat is sure to impress and delight any palate.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Plain croissants
8 (Broken into pieces)
Dried blueberries
1 3/4 cups (Substituted for raisins)
Eggs
3 (Beaten until light and fluffy)
Sugar
3/4 cup (Granulated)
Milk
1 cup (Whole milk recommended)
Heavy cream
1 cup (For richness)
Brandy
2 tablespoons (For soaking and sauce)
Butter
1/4 cup (Melted (can be omitted))
Cinnamon
1 teaspoon (Ground)
Nutmeg
1 teaspoon (Ground)
Vanilla extract
1 teaspoon (Pure vanilla extract)
Salt
1 pinch
Butter
2 ounces (For the sauce)
Brown sugar
1 cup (For the sauce)
Water
1/2 cup (For the sauce)
Heavy cream
1/2 cup (For the sauce)
Vanilla extract
1 teaspoon (For the sauce)
Cornstarch
1 tablespoon (Mixed to paste with a little water for thickening the sauce)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a 9x11-inch casserole dish lightly with butter or cooking spray.
2
Break the croissants into pieces and layer half of them in the prepared dish. Sprinkle the dried blueberries (or raisins) evenly over this layer, then top it with the remaining croissant pieces.
3
In a mixing bowl, beat the eggs until they become light and fluffy. Gradually add the sugar and continue to beat until the mixture thickens.
4
Whisk in the milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla, and a pinch of salt until fully combined.
5
Pour the egg mixture over the layered croissants, ensuring all pieces are well soaked. Cover with plastic wrap and let it absorb in the refrigerator for at least one hour, or up to overnight for maximum flavor.
6
Before baking, remove the casserole from the refrigerator and allow it to reach room temperature for about 30 minutes. Dot the top with additional butter if desired, and sprinkle with the cinnamon-sugar mixture.
7
Bake in the preheated oven for approximately 40 minutes, or until the pudding is set and golden brown on top.
8
While the pudding is baking, prepare the brandy cream sauce. In a small saucepan, combine the 2 ounces of butter, brown sugar, and water. Stir over medium heat until boiling and the sugar is dissolved.
9
Add in the cream, vanilla extract, and the cornstarch paste, stirring continuously until the sauce thickens.
10
Finally, stir in the brandy. This sauce can be made ahead of time and gently reheated before serving.
11
Once the bread pudding is done, serve warm with a generous drizzle of the brandy cream sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Croissant Bread Pudding?
It is a luscious dessert that combines the flaky richness of croissants with the sweet tang of dried blueberries, served with a velvety brandy cream sauce.
Who is the original creator of this recipe?
This recipe was created by Sharon Stein, a friend of the author, and has evolved from a traditional version.
What are the main ingredients for the bread pudding base?
The base consists of plain croissants, dried blueberries, eggs, sugar, milk, heavy cream, brandy, butter, cinnamon, nutmeg, vanilla, and a pinch of salt.
Can I substitute the dried blueberries?
Yes, the recipe notes that dried blueberries were originally substituted for raisins, so you can use raisins instead.
What size baking dish should I use?
You should use a 9x11-inch casserole dish.
At what temperature should I bake the bread pudding?
The oven should be preheated and set to 350 degrees Fahrenheit (175 degrees Celsius).
How should the croissants be prepared?
The croissants should be broken into pieces and layered in the dish.
How do I prepare the egg mixture?
Beat the eggs until light and fluffy, then gradually add sugar until the mixture thickens before whisking in the liquids and spices.
How long should the pudding soak before baking?
The pudding should soak in the refrigerator for at least one hour, or up to overnight for maximum flavor.
What is the purpose of letting the dish sit at room temperature before baking?
Allowing the casserole to reach room temperature for 30 minutes ensures even baking and prevents the cold dish from cracking in the oven.
How long does the pudding take to bake?
It typically takes approximately 40 minutes to bake until set and golden brown.
What ingredients are needed for the brandy cream sauce?
The sauce requires butter, brown sugar, water, heavy cream, vanilla extract, cornstarch paste, and brandy.
How is the brandy cream sauce thickened?
The sauce is thickened by adding a cornstarch paste (cornstarch mixed with a little water) and stirring continuously over heat.
Can the brandy cream sauce be made in advance?
Yes, the sauce can be made ahead of time and gently reheated before serving.
How should the dessert be served?
It should be served warm with a generous drizzle of the brandy cream sauce.
Is the brandy used in both the pudding and the sauce?
Yes, brandy is included in the egg mixture for the pudding and is also a primary flavoring for the sauce.
What type of milk is recommended?
Whole milk is recommended for the best results.
Is the butter in the pudding mixture mandatory?
The recipe mentions that the 1/4 cup of melted butter in the egg mixture can be omitted if desired.
What spices are used for seasoning?
Ground cinnamon and ground nutmeg are used to season the custard.
What is the texture of the finished sauce?
The sauce is described as velvety, silky, and fragrant.
How many eggs are required for the custard?
The recipe calls for three eggs.
Should the casserole dish be greased?
Yes, the dish should be lightly greased with butter or cooking spray.
What kind of sugar is used in the sauce?
One cup of brown sugar is used to create the rich flavor of the sauce.
Does this recipe work for large gatherings?
Yes, the recipe is described as perfect for gatherings and sure to impress guests.
Can I add extra toppings before baking?
Yes, you can dot the top with additional butter and sprinkle with a cinnamon-sugar mixture before putting it in the oven.
What makes the croissants better than traditional bread in this recipe?
Croissants provide a flaky richness that elevates the texture of the bread pudding to gourmet status.
Is the vanilla used in both components?
Yes, vanilla extract is used in both the egg custard for the pudding and in the brandy cream sauce.
How many croissants are needed?
The recipe requires 8 plain croissants.
What type of blueberries should be used?
Dried blueberries should be used rather than fresh ones.
Is this a make-ahead recipe?
Yes, because it requires at least one hour of soaking and can be stored overnight, it is an excellent make-ahead dessert.