Croissant Bread Pudding with Rum Butter Sauce

 

Think bread pudding, only so much more luxurious. Arguably brioche and challah are the classic choices for bread pudding, but buttery croissants in a rum soaked custard topped with buttery rum sauce is the secret to this show stopping pudding. It's also a great way to use leftover or stale croissants. 

Croissant Bread Pudding

Serves 4-6

Recipe adapted from Salt & Pepper

1/3 lb croissants, about 3 large croissant (stale croissants work brilliantly)

3 large eggs

1/2 cup heavy whipping cream

1 1/8 cups whole milk

2/3 cups sugar

1/3 tsp vanilla extract

Rum Butter Sauce:

1/8 cup butter

1/8 cup packed brown sugar

1/2 tbsp Rum

8 tsp heavy cream

Slice the croissants with a sharp serrated knife into 1" cubes, then place onto a parchment lined baking sheet pan in a preheated 225°F oven until dried out, about 30-45 minutes, then cool slightly. Stale croissants can also be used and don't need to be baked, and can simply be cut into 1" cubes.

While the croissants are in the oven, beat the eggs in a large bowl, then whisk in the milk, cream, sugar and vanilla extract until dissolved.

Butter an 8x8” baking dish, then place the cubed croissants in the dish. Pour the custard over the croissants, pushing them down with your hands to fully submerge all of the bread in the eggy custard. Cover and refrigerate for 2 hours.

Preheat oven to 350°F. Bake the bread pudding uncovered for about 40 to 50 minutes until the top is puffed up and golden. 

While the the pudding is baking, prepare the rum sauce by combining the butter and brown sugar in a heavy bottom saucepan over medium heat, and stir until melted and smooth. Add the rum and cook for 30 seconds before adding the cream. Bring to a simmer and cook for about 5 minutes, stirring frequently. Keep warm and serve spooned over the bread pudding.