Croissant Bread Pudding

Okay, y’all- the coveted croissant bread pudding I teased y’all with on New Year’s Eve. It was my first time making it with croissants so I wanted to make sure it was delicious before I shared. I highly recommend making it with croissants! I typically make it with French bread, which don’t get me wrong is very amazing, but the croissants turned it up a notch for sure. This Bread pudding recipe was one of my go-to Birthday requests growing up. I made this for Will our first New Year’s Eve as a married couple and it’s been our little tradition ever since. Pro-tip- you can also cut the recipe in half if you are only making for two, or be prepared for lots of heavenly bread pudding leftovers.

Ingredients:
8 croissants (or sub 6 cups dry French bread cubes for original version)
2 cups Ghirardelli bittersweet chocolate chips
(I personally do not like nuts in my baked goods BUT you can add 1 cup chopped pecans, walnuts, or almonds if that’s your thing)
4 eggs
3 cups milk
1 cup sugar
1 tablespoon vanilla

Place dry croissant pieces in the bottom of a well-buttered 13x9x2 inch baking dish (a large rectangular dish is perfect). Sprinkle the chocolate chips (and nuts if you so choose lol) over the dry croissant pieces. Pro tip- tear up your croissants the morning of and spread them out on a baking sheet to dry up during the day. You want the pieces to be firm to soak up the egg mixture. If they aren’t dry or if you are in a time crunch just stick them in the oven for 2-3 minutes to crisp up before you begin assembling the bread pudding.Β 

In a large mixing bowl beat together eggs, milk, sugar, and vanilla.

Pour egg mixture over top and bake uncovered at 350 degrees for 40-50 minutes. If the top is browning too quickly you can place a sheet of foil on top and continue to bake. Once it’s golden brown, remove it from the oven and let cool for 5-10 minutes before serving.

Optional brown sugar sauce
This bread pudding is honestly pretty dang amazing on its own, but if you are having a dinner party and want to take it up a notch, this is a fun addition. I mean after all who doesn’t love brown sugar?

Ingredients:
1 cup packed brown sugar
1/2 cup water
2/3 cup half and half
1/4 cup maple syrup
2 tablespoons butter
2 tablespoons arrowroot powder (this is just a healthier version of cornstarch I prefer)
1 tablespoon vanilla

In a small saucepan stir together brown sugar and arrowroot powder. Stir in water, half and half, maple syrup, and butter. Cook and stir over medium heat until bubbly. Once it is really bubbling cook and stir for 2 additional minutes. Remove from heat and stir in vanilla. Serve warm with bread pudding.