Croissant Bread Pudding with Vanilla Sauce

I bought a package of stale croissants today at the market. My plan was to use them to make a bread pudding. Then I realized I was out of sugar. Too much jam making going on I suppose. I did have a can of sweetened condensed milk so I decided to improvise. I decided to make this a vanilla bread pudding all the way, no cinnamon, no nutmeg. It turned out quite good, if I do say so myself. Don’t panic, the dots are vanilla bean!


Croissant Bread Pudding with Vanilla Sauce
  • 8-10 croissants cubed
  • 1 cup raisins
  • ½ cup pecan chips
  • 5 whole eggs
  • 14 oz can sweetened condensed milk
  • 1½ cups half and half
  • 1 cup whole milk
  • 2 TBS vanilla extract
  • For the sauce:
  • ⅓ cup sugar
  • 1 stick butter, melted
  • 1 vanilla bean, slit in half lengthwise, beans scraped out
  • 1 cup half and half
  • 2 egg yolks
  • 1 tsp vanilla extract
  2. Place the cubed croissants in a 9 x 11 glass baking dish. You won't need to add butter since the croissants are buttery enough. Sprinkle the raisins and pecans over the bread. Break eggs into a medium bowl and whisk until slightly beaten. Add the sweetened condensed milk, whole milk, half and half, and vanilla. Whisk until all ingredients are incorporated. Pour the custard mixture over the bread. Place the baking dish into a larger baking dish and place on rack of a 350 degree preheated oven. Add water to the bottom dish to come up halfway on the sides of the pan with the bread pudding. Bake until the custard is set and a toothpick inserted in center comes out clean. Open the oven door and allow the pan and the water to cool before attempting to remove the pan from the water bath.
  3. Make the sauce but adding the sugar to the melted butter in a small saucepan and heating on low until the sugar dissolves. Add the half and half followed by the vanilla bean. I also cut the pod in half and put it in the pot as well. Simmer until just before boiling. Place the egg yolks in a small bowl and beat with a fork until well mixed. Slowly spoon about a half cup of the sauce into the egg yolks to temper them and prevent scrambling. Pour the tempered eggs into the saucepan and simmer until slightly thick. Add vanilla extract. Whisk continuously to prevent lumps. Serve sauce warm, cold, or room temperature over the bread pudding. Enjoy!


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