Vanilla Bean Croissant Bread Pudding with Buttered Caramel Rum Sauce
Vanilla Bean Croissant Bread Pudding with Buttered Caramel Rum Sauce
Ingredients
For the Vanilla Bean Croissant Bread Pudding
- 4 large croissants, halved, then cut into bite-sized pieces and torn
- 1 1/2 cups whole milk
- 3 large eggs
- 1 tablespoon Amoretti Vanilla Bean Paste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 tablespoon coarse sugar, such as turbinado
For the Buttered Caramel Rum Sauce
- 1/4 cup unsalted butter
- 1/2 cup sweetened condensed milk
- 1/4 cup heavy cream
- 1/4 cup light brown sugar, packed
- 2 tablespoons dark rum
- 1/2 teaspoon Amoretti Vanilla Bean Paste
- 1/8 teaspoon salt
For Serving
- 4 scoops vanilla bean ice cream
- 1/4 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang on two sides to easily lift the pudding out later.
⏱️ 5 min•🌡️ 350
- 2
Prepare the croissants: Halve the large croissants, then cut them into smaller, bite-sized pieces. Further tear these pieces by hand to create varied textures. Place the prepared croissant pieces into the lined baking dish and lightly press them down.
⏱️ 5 min
- 3
Prepare the vanilla bean custard base: In a large bowl, whisk together the whole milk, large eggs, Amoretti Vanilla Bean Paste, ground cinnamon, and 1/4 teaspoon of salt until well combined and smooth. Slowly whisk in the melted unsalted butter until fully incorporated.
⏱️ 5 min
- 4
Assemble the bread pudding: Pour the whisked vanilla bean custard evenly over the croissant pieces in the baking dish, ensuring all the bread is coated. Use a spatula to gently mix and press the croissants, helping them absorb the custard. Sprinkle the top with coarse sugar.
⏱️ 5 min
- 5
Allow the bread pudding to soak at room temperature for 30 minutes. This passive time is crucial for the croissants to fully absorb the custard, resulting in a rich, custardy texture.
⏱️ 30 min
- 6
While the pudding soaks, prepare the buttered caramel rum sauce: In a medium saucepan over medium heat, melt the 1/4 cup of unsalted butter. Add the sweetened condensed milk, heavy cream, and light brown sugar. Cook, stirring constantly, until the mixture thickens into a smooth, creamy caramel sauce, about 5-7 minutes.
⏱️ 7 min
- 7
Remove the caramel sauce from the heat. Stir in the dark rum, 1/2 teaspoon of Amoretti Vanilla Bean Paste, and 1/8 teaspoon of salt until well combined.
⏱️ 3 min - 8
Bake the bread pudding: Transfer the baking dish to the preheated oven. Bake for 35-40 minutes, or until the middle is warm and custardy, and the top is perfectly golden, crispy, and lightly caramelized. A knife inserted into the center should come out mostly clean, with a slight wobble.
⏱️ 40 min•🌡️ 350
- 9
Carefully remove the bread pudding from the oven and let it cool slightly for a few minutes before serving.
⏱️ 5 min
- 10
To serve, cut the warm bread pudding into individual portions. Plate a slice, top with a generous scoop of vanilla bean ice cream, and liberally drizzle with the warm buttered caramel rum sauce. Finish with a sprinkle of flaky sea salt.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Bean Croissant Bread Pudding with Buttered Caramel Rum Sauce
Ingredients
For the Vanilla Bean Croissant Bread Pudding
- 4 large croissants, halved, then cut into bite-sized pieces and torn
- 1 1/2 cups whole milk
- 3 large eggs
- 1 tablespoon Amoretti Vanilla Bean Paste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 tablespoon coarse sugar, such as turbinado
For the Buttered Caramel Rum Sauce
- 1/4 cup unsalted butter
- 1/2 cup sweetened condensed milk
- 1/4 cup heavy cream
- 1/4 cup light brown sugar, packed
- 2 tablespoons dark rum
- 1/2 teaspoon Amoretti Vanilla Bean Paste
- 1/8 teaspoon salt
For Serving
- 4 scoops vanilla bean ice cream
- 1/4 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang on two sides to easily lift the pudding out later.
⏱️ 5 min•🌡️ 350 - 2
Prepare the croissants: Halve the large croissants, then cut them into smaller, bite-sized pieces. Further tear these pieces by hand to create varied textures. Place the prepared croissant pieces into the lined baking dish and lightly press them down.
⏱️ 5 min - 3
Prepare the vanilla bean custard base: In a large bowl, whisk together the whole milk, large eggs, Amoretti Vanilla Bean Paste, ground cinnamon, and 1/4 teaspoon of salt until well combined and smooth. Slowly whisk in the melted unsalted butter until fully incorporated.
⏱️ 5 min - 4
Assemble the bread pudding: Pour the whisked vanilla bean custard evenly over the croissant pieces in the baking dish, ensuring all the bread is coated. Use a spatula to gently mix and press the croissants, helping them absorb the custard. Sprinkle the top with coarse sugar.
⏱️ 5 min - 5
Allow the bread pudding to soak at room temperature for 30 minutes. This passive time is crucial for the croissants to fully absorb the custard, resulting in a rich, custardy texture.
⏱️ 30 min - 6
While the pudding soaks, prepare the buttered caramel rum sauce: In a medium saucepan over medium heat, melt the 1/4 cup of unsalted butter. Add the sweetened condensed milk, heavy cream, and light brown sugar. Cook, stirring constantly, until the mixture thickens into a smooth, creamy caramel sauce, about 5-7 minutes.
⏱️ 7 min - 7
Remove the caramel sauce from the heat. Stir in the dark rum, 1/2 teaspoon of Amoretti Vanilla Bean Paste, and 1/8 teaspoon of salt until well combined.
⏱️ 3 min - 8
Bake the bread pudding: Transfer the baking dish to the preheated oven. Bake for 35-40 minutes, or until the middle is warm and custardy, and the top is perfectly golden, crispy, and lightly caramelized. A knife inserted into the center should come out mostly clean, with a slight wobble.
⏱️ 40 min•🌡️ 350 - 9
Carefully remove the bread pudding from the oven and let it cool slightly for a few minutes before serving.
⏱️ 5 min - 10
To serve, cut the warm bread pudding into individual portions. Plate a slice, top with a generous scoop of vanilla bean ice cream, and liberally drizzle with the warm buttered caramel rum sauce. Finish with a sprinkle of flaky sea salt.
⏱️ 5 min