Almond Croissant Bread Pudding
Indulge in this Almond Croissant Bread Pudding, crafted from flaky croissants and filled with a rich almond paste filling. Served warm with a scoop of vanilla ice cream, this decadent dessert combines the buttery layers of croissants with the sweet, nutty flavor of almonds. Perfect for any occasion, it promises a delightful and comforting treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Large croissants, preferably dried out overnight
Salted butter
Eggs
Almond flour
Granulated sugar
Almond extract
Vanilla extract
Milk of choice
Heavy cream
Salt
Turbinado sugar
Sliced almonds
Vanilla ice cream
Tips for making Almond Croissant Bread Pudding:
Use Stale Croissants: For the best texture, use day-old or slightly stale croissants. Fresh croissants can become too soggy when soaked in the custard.
Prepare Almond Paste: Make your own almond paste by mixing almond flour, granulated sugar, egg, butter, vanilla extract, and almond extract. Store-bought almond paste works as well if you're short on time.
Cut Croissants Evenly: Cut the croissants into even pieces to ensure they soak up the custard uniformly.
Generous Almond Filling: Spread a generous layer of almond paste between the croissant pieces to ensure a rich almond flavor in every bite.
Make a Rich Custard: Use a mix of milk, heavy cream, butter, eggs, sugar, and a touch of vanilla extract for a creamy and flavorful custard.
Soak Thoroughly: Allow the croissant pieces to soak in the custard for at least 15 minutes before baking. This helps the croissants absorb the custard fully.
Layer for Even Distribution: Layer the croissant pieces and almond paste in the baking dish to ensure even distribution of the almond filling.
Bake Until Set: Bake the bread pudding at 350°F (175°C) until the custard is set and the top is golden brown, usually about 35-45 minutes.
Watch for Over-browning: If the top starts to brown too quickly, cover it loosely with aluminum foil to prevent burning while the inside finishes baking.
Serve Warm: For the best flavor and texture, serve the bread pudding warm. The warmth enhances the almond flavor and makes the dessert extra comforting.
Pair with Vanilla Ice Cream: Serve each portion with a scoop of vanilla ice cream. The cold, creamy ice cream contrasts beautifully with the warm, rich bread pudding.
Garnish: For an added touch, sprinkle sliced almonds on top before baking or dust the finished bread pudding with powdered sugar.
How to store Almond Croissant Bread Pudding:
Refrigeration: Store the cooled bread pudding in an airtight container or cover it tightly with plastic wrap. It can be kept in the refrigerator for up to 3-4 days. This helps maintain its freshness and prevents it from drying out.
Freezing: To store the bread pudding for an extended period, freeze it. Wrap individual portions tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe bag or container. The bread pudding can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating in the Oven: For the best texture, reheat the bread pudding in the oven. Preheat your oven to 350°F (175°C), cover the bread pudding with aluminum foil, and bake for about 15-20 minutes, or until warmed through. This helps restore its original texture and flavor.
Reheating in the Microwave: For a quicker option, reheat individual portions in the microwave. Place a slice on a microwave-safe plate and heat on medium power for 1-2 minutes, or until warmed through. Be cautious not to overheat, as this can cause the bread pudding to become rubbery.
Room Temperature: If you plan to serve the bread pudding within a few hours, you can leave it at room temperature. Cover it with plastic wrap or a clean kitchen towel to keep it fresh. Avoid leaving it out for more than 2 hours to prevent spoilage.
Storing Vanilla Ice Cream: Keep the vanilla ice cream in its original container, tightly sealed, in the freezer. To maintain its creamy texture, avoid leaving the ice cream out for too long when serving.
Separate Storage: If you prefer to store the bread pudding and the ice cream separately, keep the bread pudding in the refrigerator or freezer and store the ice cream in the freezer. This allows you to reheat the bread pudding while keeping the ice cream at the ideal serving temperature.
FAQs:
Q: Can I use fresh croissants instead of day-old croissants? A: Yes, you can use fresh croissants, but day-old or slightly stale croissants are better as they absorb the custard more effectively, resulting in a better texture for the bread pudding. If you are using fresh croissants, try toasting them slightly in the oven by placing them on a baking sheet lined with parchment paper, and baking at 350°F (175°C) for 10 minutes, until just lightly toasted.
Q: How do I prevent the bread pudding from becoming too soggy? A: Ensure the croissants are slightly stale and cut into even pieces. Allow the bread pudding to bake until the custard is fully set and the top is golden brown.
Q: Can I prepare the bread pudding ahead of time? A: Yes, you can prepare the bread pudding up to a day in advance. Assemble it, cover tightly with plastic wrap, and refrigerate. When ready to serve, bake as directed and serve warm.
Q: How do I reheat leftovers? A: To reheat leftovers, preheat your oven to 350°F (175°C). Cover the bread pudding with aluminum foil and bake for about 15-20 minutes, or until warmed through. You can also microwave individual portions on medium power for 1-2 minutes.
Q: Can I freeze the bread pudding? A: Yes, you can freeze the bread pudding. Wrap individual portions tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Q: What can I use instead of almond paste if I have a nut allergy? A: If you have a nut allergy, you can substitute the almond paste with a nut-free pastry cream or a thick vanilla custard. This will still provide a rich and delicious filling.
Q: How do I know when the bread pudding is done baking? A: The bread pudding is done when the custard is set and the top is golden brown. A knife inserted into the center should come out clean. This usually takes about 35-45 minutes at 350°F (175°C).
Q: Can I add other ingredients to the bread pudding? A: Yes, you can customize the bread pudding by adding ingredients like chocolate chips, dried fruit, or a splash of liqueur to the custard. Just be sure not to overload it, as this can affect the texture.
Q: What is the best way to serve the bread pudding? A: Serve the bread pudding warm with a scoop of vanilla ice cream. The contrast between the warm, rich bread pudding and the cold, creamy ice cream creates a delightful dessert experience.
Check out my other almond recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this almond croissant bread pudding. Happy baking!
