What says autumn better than apples and caramel? Here’s a croissant bread pudding you’ll serve year round.
A while ago, I saw a bread pudding made with croissants and I thought that was a very good idea because the pudding would be rich and buttery because of the croissants.
My store had mini croissants reduced as day-old, so I picked some up because you want day-old or slightly dried out for this. I also had a lone apple floating around in my crisper and I couldn’t think of any more perfect addition to this. The tartness of the apple sort of cuts through the rich and sweet taste of the base pudding.
The recipe is very easy. All you do here is make the custard. The major ingredients such as the croissants and the caramel are both store-bought items
I baked this one conventionally because I wanted a crispy and brown top, but this dessert is also perfect for the slow cooker, very much like my Donut Bread Pudding. Directions for the slow cooker are in the recipe.
- 3 cups croissants, torn into small pieces
- 1 apple, pared and sliced thin
- 3 eggs
- ½ cup caramel sauce
- ¾ cup milk
- ½ cup light cream -or- half and half
- 1 tsp vanilla
- extra caramel sauce for drizzling
- Preheat oven to 350 degrees.
- Mix torn croissants with sliced apples
- Spread evenly across the bottom of a 11 x 7-inch baking pan
- In a small bowl, beat eggs. Whisk in the milk, cream and vanilla
- Place caramel sauce in a microwave-safe bowl and microwave on high for 15 seconds
- Whisk caramel sauce into the egg/milk mixture, mixing this very well.
- Pour over the croissants and apples in the baking dish
- Bake for 30-40 minutes, or until custard is set.
- If top starts to brown too quickly, cover with some aluminum foil
- SLOW COOKER DIRECTIONS:
- Prepare as above using the crock pot liner as the baking dish and cook on low for 4-5 hours or until custard is set