Croissant Bread Pudding with Espresso Crème Anglaise is a truly decadent dessert that is perfect for any occasion. Rich, buttery croissants are soaked in a vanilla custard base and then baked until golden brown. The best part? The bottom of the bread pudding is impossibly moist, but the tops of the croissants are earth-shatteringly crispy!
Before you begin, be sure to make and chill our Espresso Crème Anglaise (full recipe below)! It’s a smooth, creamy dessert sauce with a rich coffee flavor that is the perfect contrast to the warm, custardy pudding. Truly, they’re a match made in heaven!
Be sure to check out more of our easy dessert recipes, like this Ultra Rich Flourless Chocolate Cake, No-Bake Cookie Butter Icebox Cake, or this 5-Ingredient Magnolia Bakery’s Famous Banana Pudding.
*This post was sponsored by DeLallo. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
Ingredient Notes
- Croissants: It’s best to use day-old croissants — they’ll absorb the custard base better. Fresh croissants will work, but they will not be as absorbent as day-old croissants. This will lead to an overall mushier texture since excess custard will remain.
- For the custard base you’ll need: heavy cream, whole milk, eggs, egg yolks, melted butter, vanilla extract, ground cinnamon, and Kosher salt.
The espresso crème anglaise is made simply with heavy cream, a vanilla bean (or vanilla bean paste), egg yolks, granulated sugar, and DeLallo instant espresso.
Espresso Crème Anglaise
Oh my goodness, this espresso crème anglaise is life changing. It’s a cool, creamy, impossibly smooth dessert sauce that has a luscious coffee taste without being too overpowering.
To make a crème anglaise, you need to follow a few simple steps:
- Heat heavy cream and vanilla bean paste (or seeds from a fresh vanilla bean) in a saucepan over medium heat until simmering.
- In a separate bowl, whisk together egg yolks, sugar, and DeLallo Instant Espresso. Temper the eggs by adding a few spoonfuls of the hot cream, whisking constantly.
- Once tempered, you can add the entire egg and sugar mixture into the cream.
- Cook over low heat for about 5 minutes, or until the sauce coats the back of a spoon.
- Strain over a bowl with a fine mesh sieve, then cover and refrigerate for at least 2 hours. If making ahead: store crème anglaise in an airtight container in the refrigerator, then gently reheat before serving.
In addition to serving it chilled over warm bread pudding, this would be fantastic with fresh fruit, over meringue, ice cream, or really any dessert! Try it drizzled over our flourless chocolate cake next!
Make-Ahead Croissant Bread Pudding
Now that the espresso crème anglaise is chilling, assemble the bread pudding:
- Rip the croissants into pieces, then place into a greased baking dish.
- Make the custard base by whisking together heavy cream, milk, eggs, egg yolks, melted butter, vanilla extract, cinnamon, and Kosher salt. Pour this all over the croissants, then let sit for 20 minutes.
- Bake until golden brown and the tops are crispy (the best part!). Cool slightly, then serve warm with the chilled creme anglaise sauce poured on top!
Definitely not necessary, but fresh fruit helps to cut the richness of the dessert. I like raspberries, but blueberries, strawberries, or blackberries would work well too.
Expert Tips
- Ensure your croissants are slightly stale; this helps them absorb the custard without becoming too mushy.
- For a richer flavor, use whole milk and heavy cream instead of skim milk or low-fat cream.
- To make sure the creme anglaise does not curdle, whisk over low heat and do not overcook.
- If the crème anglaise is too thick, add a tablespoon or two of milk.
- If the crème anglaise is too thin, cook over low heat for a few more minutes.
Make-Ahead, Leftovers, & Storage
- To make-ahead: Prepare the custard base up to a day in advance, then refrigerate until ready to assemble. We do not recommend letting the croissants sit in the mixture overnight, as they won’t have the crispy bits on the top! When ready to bake, pour the custard over the croissant pieces, then pop it in the oven and bake as directed.
- Leftovers and storage: Leftovers can be stored in the refrigerator for up to 3 days.
- To freeze: While the bread pudding itself freezes well, it’s best to make the crème anglaise fresh. Freeze the bread pudding in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Tips For Serving
Serve Croissant Bread Pudding warm, drizzled with Crème Anglaise, and perhaps a dollop of homemade whipped cream for the ultimate indulgence. It pairs wonderfully with a cup of coffee or a scoop of vanilla ice cream.
You can also top it with fresh fruit, such as strawberries, blueberries, or raspberries or enjoy with a drizzle of chocolate syrup or salted caramel sauce in place of the creme anglaise sauce.
Substitutions to Try Next!
- Bread choice: Day-old croissants can be substituted with challah bread, brioche, or French bread.
- Feel free to use a dairy-free alternative for the milk and cream if you have dietary restrictions.
- Experiment with different extracts like almond or orange for a unique twist.
- Sugar: Granulated sugar can be substituted with brown sugar or coconut sugar.
- Vanilla extract can be substituted with almond extract, rum extract, or liqueur.
It’s totally and completely scrumptious! If you make this Croissant Bread Pudding recipe, please let us know by leaving a review and rating below!
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Croissant Bread Pudding with Espresso Crème Anglaise
Video
Equipment
Ingredients
For the Creme Anglaise
- 1½ cups (355ml) heavy cream
- 1 vanilla bean split down the center and seeds scraped out OR 1 tsp pure vanilla bean paste
- 4 large (60g) egg yolks, room temperature
- ¼ cup (50g) granulated sugar
- 1 tsp DeLallo instant espresso powder
For the Croissant Bread Pudding
- 8 large day-old croissants, ripped into 2-inch pieces
- 1¼ cups (300ml) heavy cream
- 1 cup (236ml) whole milk
- 6 large (300g) eggs, room temperature
- 2 large (30g) egg yolks, room temperature
- 2 Tbsp (28g) unsalted butter, melted
- 2 tsp pure vanilla extract or vanilla bean paste
- 1 tsp ground cinnamon
- Pinch of Kosher salt
Instructions
- Make the crème anglaise (custard sauce). Place 1½ cups (355ml) of heavy cream in a medium saucepan, then add seeds from 1 vanilla bean (or 1 tsp vanilla bean paste) and stir. Bring to a simmer over medium heat, cooking for about 3-5 minutes, then remove from the heat.
- Temper the eggs, then finish the sauce. In a separate medium bowl, whisk together 4 large (60g) egg yolks, ¼ cup (50g) sugar, and 1 tsp DeLallo instant espresso powder for 2-3 minutes. Temper the eggs by adding a couple spoonfuls of the warm cream mixture to the bowl, whisking continuously the entire time to ensure the eggs don’t curdle. Once tempered, use a spatula to scrape the egg and sugar mixture into the saucepan. Cook over low heat, stirring continuously with the spatula, until the custard thickens enough to coat the back of a spoon, about 5 minutes. Be careful not to boil the mixture.
- Strain, then chill. Strain the custard through a fine mesh sieve set over a large bowl. Cover tightly, then refrigerate for at least 2 hours. Can be made up to 2 days in advance.
- Prepare the pan. Butter or grease a large baking dish. Arrange the croissant pieces in the baking dish.
- Make the custard. In a large mixing bowl, whisk together 1¼ cups (300ml) heavy cream, 1 cup (236ml) whole milk, 6 large (300g) eggs, 2 (30g) egg yolks, 2 Tbsp (28g) melted butter, 2 tsp vanilla extract, 1 tsp ground cinnamon, and a pinch of Kosher salt.
- Assemble, then let sit. Pour the custard mixture on top of the croissants, then gently stir to ensure they’re evenly submerged. Allow this to sit for 20 minutes before baking. When ready, preheat an oven to 350F with a rack set in the center position.
- Bake, then serve. Bake for 50-55 minutes, or until the custard is fully set and the edges of the croissants have crisped up and browned. Cool slightly, then serve warm with chilled crème anglaise drizzled on top.
Notes
- To make-ahead: Prepare the custard base up to a day in advance, then refrigerate until ready to assemble. We do not recommend letting the croissants sit in the mixture overnight, as they won’t have the crispy bits on the top! When ready to bake, pour the custard over the croissant pieces, then pop it in the oven and bake as directed.
- Leftovers and storage: Leftovers can be stored in the refrigerator for up to 3 days.
- To freeze: While the bread pudding itself freezes well, it’s best to make the crème anglaise fresh. Freeze the bread pudding in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
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