Bourbon Croissant Bread Pudding
This is one of my favorite make ahead desserts. It’s rich, decadent and delicious without being overly sweet. There’s a hint of bourbon in the bread pudding, but the real punch of flavor comes from the bourbon-caramel sauce, so don’t skip that! Want to really impress? This Bourbon Croissant Bread Pudding will steal the show, every time!
This Bourbon Croissant Bread Pudding is the cozy, indulgent dessert that turns those buttery croissant layers into a custardy masterpiece with a rich kick of bourbon and a caramel sauce that takes it completely over the top.
This is one of those recipes I go back to time and time again, especially when I have a brunch crowd or I want to end a dinner party with something unforgettable. The croissants soak up a velvety custard flavored with bourbon, vanilla, and cinnamon, then bake into a golden, gently puffed pudding with crispy edges and a melt-in-your-mouth center. It’s everything you want bread pudding to be: decadent, comforting, and yes, just a little boozy.
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Buy Now!And the best part? You can make it ahead of time and bake it when you’re ready. Whether you serve it with whipped cream or ice cream and a drizzle of bourbon caramel sauce (please do), this dessert always steals the show.
Ingredients
- Butter – To grease the dish. You could use nonstick baking spray, but go for the butter.
- Croissants – Preferably a day or two old. Drier croissants will soak up more of the custard.
- Eggs
- Milk
- Cream – This is NOT a low-cal dessert. You can use half-and-half if you must but this dish is much better with full cream. Just have a smaller slice if you’re concerned about calories.
- Granulated sugar
- Brown sugar
- Bourbon
- Vanilla extract
- Ground cinnamon
- Salt
For Bourbon Caramel Sauce
- Sugar
- Water
- Whipping cream
- Bourbon
For Serving
- Whipped cream or vanilla ice cream
- Powdered sugar
How To Make Bourbon Croissant Bread Pudding
Start by greasing an 8×8-inch baking dish with softened butter. I use a silicone pastry brush for this. Unlike bristle brushes that shed or melt, silicone brushes are heat-safe and easy to clean, and they get into the corners without leaving streaks.
Tear about 12 large croissants into 2-inch chunks and layer them into the dish. If you need to nudge them around, a silicone spatula does the job without squishing the flaky layers.
In a large mixing bowl with a grippy base, whisk together the eggs, milk, cream, both sugars, bourbon, vanilla, cinnamon, and salt. I love bowls with a non-slip bottom. These bowls stay put while you whisk, even if your hands are messy or your counter is a bit damp.
Pour the custard over the croissants and press gently with the back of a spoon to help them soak it up. Then cover the dish tightly. I like using a reusable silicone lid. It seals better than foil, it’s eco-friendly, and it stretches perfectly over a variety of dish sizes.
If you have time, refrigerate the dish overnight. It helps the flavors meld and gives you a creamier texture.
When you’re ready to bake, preheat the oven to 325°F and set the baking dish on a sheet pan to catch any drips. Bake, covered, for 45 minutes. Then uncover and bake another 15–20 minutes until the top is golden and the center is just set. Let it rest for 15 minutes before serving; it’ll firm up nicely as it cools.
How To Make Bourbon Caramel Sauce
In a heavy-bottomed saucepan, combine sugar and water over medium heat. Skip the stirring. Just swirl the pan gently until the sugar dissolves and darkens to a deep amber.
Take it off the heat and carefully whisk in the cream. It will bubble up, so stand back a little. Then stir in the bourbon and a pinch of salt.
Once the sauce has cooled slightly, pour it over the bread pudding. I like using a squeeze bottle to get all artsy with the sauce drizzle, but get the bottles with the attached lids so you don’t lose the little lids. It makes drizzling super neat and controlled, especially if you want to serve extra on the side. Plus, it stores well in the fridge for later if you’ve got leftovers.
Chef Jenn’s Tips
- Use day-old croissants. Their drier texture absorbs the custard better and keeps the pudding from becoming soggy.
- Don’t skip the resting time before baking. The croissants need time to soak up the rich custard.
- Make the caramel sauce ahead of time and reheat gently. It also makes a fantastic drizzle over pancakes or ice cream.
- Want a stronger bourbon flavor? Add an extra tablespoon to the custard or the sauce but taste as you go!
- To speed up the baking time, take the bread pudding out of the fridge 2 hours before baking, and leave it on the counter to warm up slightly.
Recommended
Make It A Meal
Bourbon Croissant Bread Pudding is made for holidays, brunch buffets, or dinner parties. Pair it with strong coffee or espresso for a decadent breakfast-for-dessert vibe, or serve it warm with vanilla ice cream and a glass of bourbon for a showstopping end to a cozy meal.
Storage
Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or rewarm the whole dish in a 300°F oven until heated through. The caramel sauce can be stored in a jar in the fridge for up to a week. Just reheat gently before using. This pudding also freezes surprisingly well: cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and reheat as usual.
Bourbon Croissant Bread Pudding
Ingredients
- 2 tablespoons butter
- 12 large croissants
- 6 large eggs
- 1 ½ cups whole milk
- 1½ cups heavy cream
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 3 tablespoons bourbon
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For Bourbon Caramel Sauce
- 1 cup sugar
- ¼ cup water
- ½ cup heavy whipping cream
- 2 tablespoons bourbon
For Serving
- whipped cream or vanilla ice cream
- powdered sugar
Instructions
- Grease an 8×8-inch baking dish with butter.
- Tear the croissants into large, 2-inch pieces and layer them into the prepared dish, making sure they’re packed evenly.
- Whisk the eggs, milk, cream, both sugars, bourbon, vanilla, cinnamon, and salt in a large bowl until smooth and fully combined.
- Pour the custard evenly over the croissants, pressing them gently to help them absorb the liquid. Cover the dish with foil and refrigerate overnight for best results.
- Preheat the oven to 325°F.
- Bake the pudding, covered, for 45 minutes.
- Remove the foil and bake for another 15 to 20 minutes, until the center is set and the top is golden brown.
- Let rest for 15 minutes before serving. It will firm up slightly as it cools.
Bourbon Caramel Sauce
- Combine the sugar and water in a saucepan over medium heat. Cook without stirring until the mixture turns a deep amber color.
- Remove from heat and slowly whisk in the cream. Be careful—it will bubble vigorously.
- Stir in the bourbon and a pinch of salt. Let cool slightly before drizzling over the bread pudding.
Notes
Chef Jenn’s Tips
- Use day-old croissants. Their drier texture absorbs the custard better and keeps the pudding from becoming soggy.
- Don’t skip the rest time before baking; the croissants need time to soak up the rich custard.
- Make the caramel sauce ahead of time and reheat gently. It also makes a fantastic drizzle over pancakes or ice cream.
- To speed up the baking time, take the bread pudding out of the fridge 2 hours before baking, and leave it on the counter to warm up slightly.
