Croissant Bread Pudding with Brandy Cream Sauce
Indulge in the ultimate comfort dessert with this Croissant Bread Pudding with Brandy Cream Sauce, a luxurious twist on a classic treat. Made with buttery croissants soaked in a rich custard of whole milk, cream, and a hint of vanilla and cinnamon, this recipe delivers a melt-in-your-mouth experience with every bite. Optional plump raisins add a delightful burst of sweetness, while the crowning glory—a silky brandy cream sauce—elevates this dessert into pure decadence. Perfect for impressing guests or treating yourself, this easy-to-make bread pudding bakes to golden perfection in just 45 minutes. Serve it warm, and let the creamy, boozy sauce steal the show. A true showstopper for holidays, brunches, or cozy evenings, this recipe is memorable and irresistibly indulgent. Keywords: croissant bread pudding, brandy cream sauce, comfort dessert, holiday dessert recipe, easy bread pudding.
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Recipe Information
Ingredients
- 6 large croissants
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup raisins (optional)
- 1 tablespoon butter (for greasing baking dish)
- 2 tablespoons brandy
- 1 cup heavy cream (for sauce)
- 2 tablespoons unsalted butter
- 0.25 cup confectioners' sugar
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter.
Tear the croissants into bite-sized pieces and evenly distribute them in the prepared baking dish. If using raisins, scatter them among the croissant pieces.
In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and salt until fully combined.
Pour the custard mixture evenly over the croissants, pressing down gently to ensure all the pieces soak up the mixture. Let it sit for 10 minutes to absorb.
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the custard is set and the top is golden brown.
While the pudding bakes, prepare the brandy cream sauce. In a small saucepan over medium heat, combine the heavy cream, unsalted butter, and confectioners' sugar. Stir until the sugar dissolves and the mixture is smooth.
Remove the saucepan from the heat and stir in the brandy. Let the sauce cool slightly before serving.
Once the bread pudding is done, remove it from the oven and let it cool for 5 minutes. Serve warm, drizzled generously with the brandy cream sauce.
Nutrition Facts
Calories |
5226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.9 g | 431% | |
| Saturated Fat | 184.6 g | 923% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1463 mg | 488% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 456.1 g | 166% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 332.1 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 963 mg | 74% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1796 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
