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This croissant bread pudding isn’t your average bread pudding. It’s buttery, soft in the center, crisp around the edges, and soaked in a rum and amaretto sauce that makes you wanna dance a little.
Key Ingredients
- Croissants – Stale ones work best! They soak up the custard without falling apart.
- Heavy cream & milk – The rich, creamy base that gives the pudding its luscious texture.
- Eggs – Help bind everything together into a custard.
- Brown sugar – Adds sweetness and that deep caramel flavor.
- Butter – Melted and mixed into the custard for richness.
- Rum extract & cinnamon – For warmth and a subtle boozy flavor.
For the Rum Sauce:
- Sweetened condensed milk, cream, butter – Create a thick, rich base.
- Vanilla & cornstarch slurry – Add flavor and thickness.
- Amaretto & rum – Bring the heat and bold flavor to finish the sauce.
Recipe Tip
Feel free to make this bread pudding with croissants ahead of time. I like to prep the custard then wrap it up. Then I like to prepare the baking dish and place the ripped croissant pieces in it. Store both of these in the fridge and continue the recipe when ready to bake.
Faqs for Croissant Bread Pudding
No worries, just use all rum. It’s still delicious!
An 8×8 or 9×9 baking dish works perfectly for this amount.
How should I store leftovers?
Keep it covered in the fridge for up to 3 days. Reheat in the oven for the best texture.
More easy desserts to try
If you love this easy bread pudding using croissants, try some of my other easy desserts. My Southern Sweet Potato Pie and Lemon Blueberry Bread (video) are amazing!
Croissant Bread Pudding
Ingredients
Croissant bread pudding:
- ½ lb croissants, stale, see notes
- 1 c heavy cream , or heavy whipping cream
- ½ cup milk, any milk will do but I use whole milk
- 3 large eggs , whisked
- ¾ c brown sugar
- 4 tbsp butter, salted, melted
- ½ tbsp rum extract
- 1 tsp ground cinnamon
Rum sauce:
- ¼ cup butter, salted
- 1 14oz sweetened condensed milk, can
- ¼ cup heavy cream
- ½ tsp vanilla extract
- 1.5 tbsp cornstarch
- 3 tbsp water
- 2 tbsp amaretto
- 3 tbsp rum
Instructions
- In a mixing bowl whisk together the heavy cream, milk, eggs, brown sugar, melted butter, rum extract and cinnamon.
- Grease an 8×8 or 9×9 baking dish with butter. Rip the croissants into smaller pieces. Place the ripped up croissants into the baking dish.
- Pour the custard mixture over the croissants. Put it in the fridge and let it soak for 45 minutes.
- Pre-heat the oven to 350 degrees. Bake uncovered for 40-45 minutes on the middle rack of the oven. The top and edges should be browned and the middle a little spongy but not falling apart. Don’t overbake or it will be dry! Remove from the oven and let cool.
- While cooling make the rum sauce. Mix together the cornstarch and water, this will make a slurry to thicken the sauce.
- In a saucepan over medium heat add the butter, sweetened condensed milk, heavy cream and vanilla extract. Stir constantly until everything is incorporated together for about 4 minutes. Stir in the cornstarch slurry until the sauce is thickened, about 4-5 additional minutes.
- Remove from the heat, pour in the amaretto and rum and whisk until smooth. If the sauce seems too thick, stir in 2 tablespoons of heavy cream or milk.
- Pour half of the sauce over the bread pudding and save the other half for serving.
- Eat and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
