At last, the ultimate holiday comfort food—a warm, buttery croissant pastry baked into a rich, velvety custard. From relaxing breakfasts with overnight guests to sophisticated holiday gatherings, this luxurious Croissant Bread Pudding, topped with Plums Jubilee and Vanilla Crème Anglaise, shines as an unforgettable, decadent treat. Best of all, it can be prepared ahead of time, ensuring your seasonal entertaining remains elevated and effortless.
Ingredients
- 10-12 croissants, day old and roughly large diced
- 4 cups heavy cream
- 4 whole eggs
- 4 egg yolks
- 1.5 cups sugar
- 2 teaspoons vanilla paste
- 2 teaspoons almond extract
- ¼ teaspoon ground nutmeg
- 1 tablespoon butter
Directions
Preheat oven to Steam Combi or Steam Assist, 325 degrees F, high steam. Melt the butter and brush the inside of the baker or individual ramekins.
Whisk the eggs, yolks, and sugar together, and then whisk in the cream and flavorings. Pour this mixture over the diced croissants in a large bowl. Allow to sit at room temperature for 15-20 min for the croissant to absorb the mixture.
Scoop mix into the baker(s) and bake for approx. 45-55 minutes or until set. Allow to cool and refrigerate overnight before portioning.
Portions can be reheated in an oven on Steam Assist at 325 degrees F, low steam for approx. 10 minutes before serving. Serve topped with Plums Jubilee and vanilla crème anglaise.
Recipes and image from SKS and Executive Chef Nick Ritchie.
