Day-old croissants are the reason this bread pudding works better than any version made with brioche or baguette. The layers trap custard without going soggy, and the lapsang souchong tea steeps into the cream and turns the base gently smoky before the bourbon even enters. This is a winter dessert, specifically the kind you make on a Sunday when you have two stale croissants and no particular plan. It scales easily to a full baking dish. Good warm; cold, it’s still good but the caramel gets sticky rather than saucy. The pecans matter here: toast them yourself if you can.
How to Make Caramel Croissant Bread Pudding with Bourbon
The tea steep
Fifteen minutes total in the cream. Don’t rush it and don’t skimp on the quantity of leaves. Lapsang souchong is assertive enough that even a subtle infusion registers in the finished custard. Strain it well before adding the eggs.
Caramel timing
Pull the sugar off the heat when it’s amber, not dark brown. It keeps cooking when you add the cream, and bitter caramel is hard to fix. Whisk fast when the cream goes in and don’t walk away. 
Assembly
Tear the croissants, don’t slice them. Rough edges catch more custard. Press the pieces down lightly once you’ve poured the custard over, then let them soak for at least ten minutes before the oven. Scatter half the chocolate chips and pecans under the top layer so they don’t all sit on the surface.
Caramel Croissant Bread Pudding with Bourbon
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Rich croissant bread pudding infused with lapsang souchong tea and bourbon, coated in a decadent caramel sauce. Perfect warm with a scoop of ice cream or a drizzle of maple syrup.
Ingredients
- 2 large day-old croissants
- 3/4 cup milk
- 1/2 cup plus 1 tbsp. (148 ml) heavy cream
- 1/4 cup lapsang souchong tea leaves
- 3/4 cup sugar
- Squeeze of lemon juice
- 2 large eggs
- 2 Tbsp. bourbon (or vanilla extract)
- Handful milk chocolate chips, divided
- Handful toasted pecans, chopped, divided
- Maple syrup, bacon, or ice cream, to finish
Instructions
- Preheat oven to 350°F (177°C).
- Tear croissants into large chunks and place in a 9-inch pie pan or 8-inch square pan. Set aside.
- Bring milk and cream to a simmer in a saucepan over medium to medium-high heat until almost boiling. Stir in tea, reduce heat to low, and steep for 5 minutes. Cover, remove from heat, and steep for another 10 minutes.
- Strain tea-infused milk through a fine mesh sieve into a bowl; discard tea leaves.
- Swirl sugar, lemon juice, and 3 tablespoons water in a saucepan to dissolve sugar. Caramelize over medium to high heat until deep amber, about 3-5 minutes.
- Remove from heat; add tea-infused milk, whisking quickly. If too thick, warm over low heat and stir until melted. Set aside to cool slightly.
- Whisk eggs and bourbon together in a separate bowl. Whisk eggs into warm caramel (ensure caramel is warm, not hot).
- Immediately pour mixture over croissants and let soak for 10 minutes.
- Sprinkle with half the chocolate chips and pecans. Bake for 20 minutes until set.
- Top with remaining chocolate chips and pecans. Serve warm with maple syrup or vanilla ice cream.
Notes
- For a stronger tea flavor, steep the lapsang souchong for an additional 5-10 minutes.
- To prevent the caramel from becoming too hard, add a tablespoon of butter or cream while whisking the milk into it.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 2
- Protein: 6
- Cholesterol: 100
Frequently Asked Questions
What if I can’t find lapsang souchong tea?
You can use Earl Grey for a floral note or skip the tea infusion entirely and steep the milk plain. The smoky flavor is a nice touch but the pudding works without it.
Can I substitute the bourbon with something non-alcoholic?
Use vanilla extract in equal measure. You’ll lose the warmth that bourbon adds, but the caramel, tea, and chocolate carry plenty of flavor.
Why do the croissants need to be day-old?
Day-old croissants are drier and absorb the custard without falling apart. Fresh croissants are too moist and will turn to mush when soaked.
