Vanilla Bean Croissant Bread Pudding with Buttered Caramel Rum Sauce
Vanilla Bean Croissant Bread Pudding with Buttered Caramel Rum Sauce
Ingredients
For the Croissant Bread Pudding
- 6 large croissants, halved, then torn into bite-sized pieces
- 1 1/2 cups whole milk
- 4 large eggs
- 1 tablespoon Amoretti vanilla bean paste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 tablespoons coarse sugar, such as turbinado or demerara
For the Buttered Caramel Rum Sauce
- 1/2 cup unsalted butter
- 1 can sweetened condensed milk, (14 ounces)
- 1/2 cup heavy cream
- 1/2 cup light brown sugar, packed
- 2 tablespoons dark rum
- 1 teaspoon Amoretti vanilla bean paste
- 1/4 teaspoon flaky sea salt
For Serving
- 1 vanilla ice cream, as needed
- 1 flaky sea salt, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the whole milk, eggs, Amoretti vanilla bean paste, ground cinnamon, and salt until well combined and smooth. Whisk in the melted unsalted butter until fully incorporated.
⏱️ 5 min
- 3
Arrange the torn croissant pieces evenly in the prepared baking dish. Gently press them down to create a relatively flat layer.
⏱️ 3 min
- 4
Pour the custard mixture evenly over the croissants, ensuring all pieces are thoroughly soaked. Use a wooden spatula or the back of a spoon to gently press down on the croissants, helping them absorb the custard.
⏱️ 2 min
- 5
Sprinkle the coarse sugar generously over the top of the custard-soaked croissants.
⏱️ 1 min
- 6
Let the bread pudding soak at room temperature for 30 minutes, allowing the croissants to fully absorb the custard.
- 7
While the bread pudding is soaking, prepare the Buttered Caramel Rum Sauce. In a medium saucepan over medium heat, melt the unsalted butter.
⏱️ 5 min
- 8
Add the sweetened condensed milk, heavy cream, and light brown sugar to the saucepan. Stir continuously with a spatula until the mixture thickens into a smooth, creamy caramel sauce, about 8-10 minutes. Be careful not to burn the sauce.
⏱️ 10 min
- 9
Remove the caramel sauce from the heat. Stir in the dark rum, Amoretti vanilla bean paste, and flaky sea salt until well combined.
⏱️ 2 min
- 10
Bake the bread pudding for 35-40 minutes, or until the top is golden brown, crispy, and lightly caramelized, and the interior is set but still custardy. A knife inserted into the center should come out mostly clean.
⏱️ 40 min•🌡️ 350
- 11
Remove the bread pudding from the oven and let it cool slightly before serving.
⏱️ 5 min
- 12
Serve warm slices of the vanilla bean croissant bread pudding with a scoop of vanilla ice cream. Generously drizzle with the warm buttered caramel rum sauce and 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 Croissant Bread Pudding
- 6 large croissants, halved, then torn into bite-sized pieces
- 1 1/2 cups whole milk
- 4 large eggs
- 1 tablespoon Amoretti vanilla bean paste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 tablespoons coarse sugar, such as turbinado or demerara
For the Buttered Caramel Rum Sauce
- 1/2 cup unsalted butter
- 1 can sweetened condensed milk, (14 ounces)
- 1/2 cup heavy cream
- 1/2 cup light brown sugar, packed
- 2 tablespoons dark rum
- 1 teaspoon Amoretti vanilla bean paste
- 1/4 teaspoon flaky sea salt
For Serving
- 1 vanilla ice cream, as needed
- 1 flaky sea salt, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the whole milk, eggs, Amoretti vanilla bean paste, ground cinnamon, and salt until well combined and smooth. Whisk in the melted unsalted butter until fully incorporated.
⏱️ 5 min - 3
Arrange the torn croissant pieces evenly in the prepared baking dish. Gently press them down to create a relatively flat layer.
⏱️ 3 min - 4
Pour the custard mixture evenly over the croissants, ensuring all pieces are thoroughly soaked. Use a wooden spatula or the back of a spoon to gently press down on the croissants, helping them absorb the custard.
⏱️ 2 min - 5
Sprinkle the coarse sugar generously over the top of the custard-soaked croissants.
⏱️ 1 min - 6
Let the bread pudding soak at room temperature for 30 minutes, allowing the croissants to fully absorb the custard.
- 7
While the bread pudding is soaking, prepare the Buttered Caramel Rum Sauce. In a medium saucepan over medium heat, melt the unsalted butter.
⏱️ 5 min - 8
Add the sweetened condensed milk, heavy cream, and light brown sugar to the saucepan. Stir continuously with a spatula until the mixture thickens into a smooth, creamy caramel sauce, about 8-10 minutes. Be careful not to burn the sauce.
⏱️ 10 min - 9
Remove the caramel sauce from the heat. Stir in the dark rum, Amoretti vanilla bean paste, and flaky sea salt until well combined.
⏱️ 2 min - 10
Bake the bread pudding for 35-40 minutes, or until the top is golden brown, crispy, and lightly caramelized, and the interior is set but still custardy. A knife inserted into the center should come out mostly clean.
⏱️ 40 min•🌡️ 350 - 11
Remove the bread pudding from the oven and let it cool slightly before serving.
⏱️ 5 min - 12
Serve warm slices of the vanilla bean croissant bread pudding with a scoop of vanilla ice cream. Generously drizzle with the warm buttered caramel rum sauce and finish with a sprinkle of flaky sea salt.
⏱️ 5 min