This Salted Caramel Croissant Bread Pudding is pure flippin’ perfection. No! It’s what perfection WISHES it could be when it grows up.
By now, you all should know that I have a serious addiction when it comes to anything remotely related to caramel, ESPECIALLY…salted caramel. I literally had to move this sweet masterpiece of caramel-licious goodness into another room (out of sight, out of mind) so that it wouldn’t keep staring me in the eyes…calling my name…persuading me to inhale its entirety.
This bread pudding definitely has no shortage of salted caramel. It’s in the custard AND drizzled on top! Hence the name, SALTED CARAMEL croissant bread pudding.
While it can be a little intimidating when it comes to making caramel from scratch, just trust me when I tell you that this recipe is super simple. I made the same salted caramel recipe that I used in my Salted Caramel Sweet Potato Casserole because it was so easy to make and it’s made with very basic ingredients–sugar, water, heavy cream, and salt. That’s it, y’all! And just look at how perfectly it glides down the side of the dish…
Food porn at its finest, people.
Now, I’ve definitely made my fair share of bread puddings, but this was my first time using croissants. Needless to say, croissant bread pudding is DEFINITELY where it’s at. They’re like buttery little pillows, which make them perfect for soaking up creamy custards in bread puddings.
After baking, I was pleasantly surprised to find that most of the croissants still had a nice firmness to them, and the top was perfectly crisp, yet soft enough to sink your teeth into–no mushed up mess in sight. The decision to toast/dry the croissants in the oven for 10-12 minutes beforehand was absolutely key in encouraging the croissants to soak up more of that wonderful caramel-infused custard.
I also believe that it helped prevent that unappealing mushy texture which is usually the biggest downfall of most bread puddings. Before baking, I also gave the croissants time to soak up a lot of that flavorful custard–about 40-50 minutes.
As an afterthought, I dusted the top of the bread pudding with some granulated sugar before baking. Not only did it add a subtle sweetness, but it also created the most delicate crystalized crust on top of the croissants.
Guys, it’s only been a few days since I’ve made this, and I’m already thinking of making another.
There’s no rule against making the same recipe twice within the same week is there?Print
I’m Jillian, the writer, baker, chef, recipe creator, and amateur (very amateur) photographer of A baJillian Recipes. Though I’m not a classically trained chef, I like to think I know my way around a kitchen pretty well. Aside from baking, cooking, and EATING, I also enjoy acting, couponing (I LOVE saving money!!), running, working out, photography, and playing with my little fluffernutter, Olivia. She's a dog, if you're wondering...