Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

Three rectangular slices of bread pudding drizzled with caramel sauce on a white plate, garnished with a halved strawberry.

Bourbon Croissant Bread Pudding

Chef Jenn
Bourbon Croissant Bread Pudding is one of my favorite desserts when I want to impress without fuss. Flaky croissants soak up a bourbon-spiked custard, then bake into something golden, rich, and irresistible. Drizzle on the bourbon caramel sauce, add a scoop of ice cream, and watch it disappear.
5 from 2 votes
Print Recipe [btn-google-source] Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Soaking time 6 hours
Total Time 7 hours 20 minutes
Course Dessert
Cuisine American
Servings 10 Servings
Calories 710 kcal

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 8x8-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.
 

Nutrition

Serving: 1servingCalories: 710kcalCarbohydrates: 71gProtein: 13gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 230mgSodium: 456mgPotassium: 247mgFiber: 2gSugar: 43gVitamin A: 1589IUVitamin C: 0.5mgCalcium: 130mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword bourbon croissant, croissant bread, croissant bread pudding
Tried this recipe?Let us know how it was!