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Croissant Bread Pudding in a baking dish with rum sauce on top.
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Croissant Bread Pudding

This croissant bread pudding is buttery, flaky, rich and paired with the best rum sauce ever. Enjoy it as a dessert or for brunch.
Prep Time15 minutes
Cook Time40 minutes
Course: Desserts
Cuisine: American
Keyword: bread pudding, cornbread, dessert, desserts, fall dessert, pudding
Servings: 9 servings
Author: August DeWindt

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.
    Custard filling for bread pudding.
  • Grease an 8x8 or 9x9 baking dish with butter. Rip the croissants into smaller pieces. Place the ripped up croissants into the baking dish.
    Cut up croissants in a baking dish.
  • Pour the custard mixture over the croissants. Put it in the fridge and let it soak for 45 minutes.
    Bread pudding before being put in the oven.
  • 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.
    Croissant bread pudding in the oven.
  • While cooling make the rum sauce. Mix together the cornstarch and water, this will make a slurry to thicken the sauce.
    Cornstarch for bread pudding 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.
    Rum sauce in sauce pan.
  • 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.
    Hot buttered rum sauce for bread pudding.
  • Pour half of the sauce over the bread pudding and save the other half for serving.
    Golden croissant bread pudding.
  • Eat and enjoy!
    Golden croissant bread pudding served warm with a glossy drizzle of homemade rum sauce on top.

Nutrition

Calories: 430kcal | Carbohydrates: 33g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 137mg | Sodium: 218mg | Potassium: 132mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1089IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 1mg