Pumpkin Churro Croissant Bread Pudding
This Pumpkin Churro Croissant Bread Pudding is the ultimate fall comfort dessert, featuring buttery croissants filled with a sweet cinnamon churro filling and soaked in a velvety pumpkin custard. Baked to golden perfection and served warm with a scoop of vanilla ice cream, it’s topped off with an easy homemade salted caramel drizzle for a truly indulgent 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
Milk of choice
Heavy cream
Pumpkin puree
Salted butter
Granulated sugar
Cinnamon
Pumpkin pie spice
Salt
Vanilla extract
Eggs
Coconut oil
Almond butter
Maple syrup
Turbinado sugar
Vanilla ice cream
Why You’ll Love Pumpkin Churro Croissant Bread Pudding:
Buttery, Flaky Croissants: The base of this bread pudding is made with buttery croissants, adding a rich, flaky texture that absorbs the pumpkin custard perfectly.
Churro-Inspired Cinnamon Filling: Filled with a sweet cinnamon churro filling, each bite offers a delicious contrast of flavors, reminiscent of classic churros with a fall-inspired twist.
Rich Pumpkin Custard: The croissants are soaked in a creamy pumpkin custard, combining the warm spices of fall with the luxurious richness of a traditional bread pudding.
Ultimate Fall Dessert: With pumpkin, cinnamon, and caramel, this dessert captures the essence of fall, making it perfect for seasonal gatherings, holidays, or a cozy treat at home.
Served Warm with Ice Cream: The warm bread pudding paired with a scoop of cool vanilla ice cream creates a delightful contrast of temperatures and textures that elevates the dessert.
Drizzled with Homemade Salted Caramel: A drizzle of easy homemade salted caramel adds the perfect sweet-salty balance, enhancing the flavor profile and giving the dessert a gourmet finish.
Impressively Simple to Make: Despite its indulgent flavors and impressive presentation, this dessert is easy to prepare and requires minimal ingredients, making it approachable for bakers of all skill levels.
Perfect for Sharing: Whether for family gatherings or dinner parties, this bread pudding is a crowd-pleaser that can be served in generous portions, perfect for sharing with loved ones.
Customizable Toppings: While the salted caramel is a standout, you can also top the bread pudding with whipped cream, a dusting of cinnamon, or chopped nuts for added texture and flavor.
Great for Using Leftover Croissants: This recipe is ideal for using up day-old or slightly stale croissants, transforming them into a luxurious and flavorful dessert.
Tips for Making Pumpkin Churro Croissant Bread Pudding:
Use Slightly Stale Croissants: For the best texture, use day-old or slightly stale croissants. They absorb the pumpkin custard better without becoming too soggy, creating a perfect balance of soft and flaky.
Prepare the Cinnamon Churro Filling First: Make the cinnamon churro filling ahead of time and spread it evenly inside the croissants. This ensures that each croissant is packed with sweet, spiced goodness before soaking in the pumpkin custard.
Slice Croissants in Half for Maximum Flavor: For better flavor absorption, slice the croissants in half before adding the churro filling. This increases the surface area, allowing more pumpkin custard to soak in.
Use Full-Fat Dairy in the Custard: For a rich and creamy pumpkin custard, use full-fat milk, cream, or a combination of both. The richness enhances the overall texture and flavor of the bread pudding.
Whisk the Pumpkin Custard Until Smooth: Make sure to whisk the pumpkin custard thoroughly to ensure it’s smooth and lump-free. This ensures even soaking and a silky texture throughout the pudding.
Let the Croissants Soak in the Custard: Allow the croissants to soak in the pumpkin custard for at least 10-15 minutes before baking. This helps the croissants absorb the custard fully and ensures a rich, flavorful bread pudding.
Bake Until Golden Brown: Keep an eye on the bread pudding as it bakes. It’s done when the top is golden brown and the custard is set but still slightly jiggly in the center. This ensures a moist, creamy interior with a crisp top.
Serve Warm for the Best Flavor: This bread pudding is best served warm, straight from the oven. The warmth enhances the flavors of the cinnamon churro filling and pumpkin custard, making the dessert extra cozy.
Drizzle Salted Caramel Just Before Serving: For the best presentation and taste, drizzle the homemade salted caramel over the bread pudding right before serving. This keeps the caramel fresh and gooey.
Pair with Vanilla Ice Cream: A scoop of vanilla ice cream is the perfect complement to the warm bread pudding. The cold ice cream melts into the hot dessert, creating a luscious, creamy contrast.
Make Ahead for Easy Entertaining: You can prepare the bread pudding ahead of time and store it in the refrigerator for up to a day before baking. Simply add extra baking time if baking straight from the fridge.
Customize the Toppings: While the salted caramel is delicious, you can also add whipped cream, toasted pecans, or a dusting of cinnamon for added flavor and texture.
How to store Pumpkin Churro Croissant Bread Pudding:
Room Temperature (Same Day Serving): If you plan to serve the bread pudding within a few hours, you can keep it covered at room temperature for up to 2 hours. For the best flavor, reheat slightly before serving.
Refrigeration (Up to 3 Days): Store leftover bread pudding in an airtight container or cover the baking dish tightly with plastic wrap or foil. It can be refrigerated for up to 3 days. Reheat in the oven before serving to restore the warm, custardy texture.
Freezing the Baked Bread Pudding: You can freeze the baked bread pudding by letting it cool completely and wrapping it tightly in plastic wrap and aluminum foil, or placing it in a freezer-safe container. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator and reheat in the oven.
Freezing Unbaked Bread Pudding: To freeze unbaked bread pudding, assemble it and freeze before baking. Wrap it tightly in plastic wrap and foil, then store in a freezer-safe container. When ready to bake, thaw overnight in the fridge and bake as usual, adding a few extra minutes to the baking time.
Reheating in the Oven: Reheat individual portions or the entire bread pudding in the oven at 300°F (150°C) for 10-15 minutes. This will restore the custard’s creamy texture and crisp up the croissants slightly, ensuring it tastes fresh and delicious.
Microwave Reheating (Quick Option): For a faster option, microwave individual portions of bread pudding for 30-45 seconds. This will warm the pudding, though the croissants may lose some of their crispness. For best results, reheat in the oven.
Storing Salted Caramel Separately: Store leftover salted caramel in a separate airtight container in the refrigerator for up to 1 week. Drizzle it over the bread pudding after reheating for the freshest taste and best presentation.
Avoid Freezing with Ice Cream: If serving with ice cream, keep the ice cream stored separately in the freezer. Serve it freshly scooped alongside the warm bread pudding for the perfect contrast of textures and temperatures.
Individual Freezing for Single Servings: If you want easy single portions, cut the bread pudding into individual servings before freezing. Wrap each serving in plastic wrap and freeze. When ready, thaw and reheat as needed.
Best Served Fresh: While the bread pudding can be stored, it is best enjoyed fresh out of the oven when the custard is creamy and the croissants are perfectly crisp. For the best flavor, serve warm with fresh ice cream and salted caramel drizzle.
FAQs:
Q: Can I use store-bought croissants for this recipe?
A: Yes! Store-bought croissants work perfectly for this recipe. In fact, slightly stale croissants are ideal because they absorb the pumpkin custard without becoming too soggy.
Q: Can I make the bread pudding ahead of time?
A: Yes, you can assemble the bread pudding ahead of time and store it in the refrigerator for up to 24 hours before baking. This allows the croissants to fully soak in the pumpkin custard, enhancing the flavor and texture.
Q: How do I reheat leftover bread pudding?
A: To reheat, place the bread pudding in a 300°F (150°C) oven for 10-15 minutes until warmed through. For single servings, you can use the microwave for 30-45 seconds, though the oven method keeps the texture crispier.
Q: Can I freeze the bread pudding?
A: Yes! You can freeze the baked bread pudding by letting it cool completely, then wrapping it tightly in plastic wrap and foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Q: Should I serve the bread pudding warm or cold?
A: This bread pudding is best served warm, especially when paired with a scoop of vanilla ice cream and drizzled with salted caramel. The warm, creamy custard and crisp croissants create the perfect balance with the cold ice cream.
Q: Can I use homemade croissants instead of store-bought?
A: Absolutely! Homemade croissants add an extra layer of freshness and flavor, but store-bought croissants are a convenient and delicious alternative.
Q: Can I make the salted caramel in advance?
A: Yes, you can make the salted caramel up to a week in advance. Store it in an airtight container in the refrigerator and reheat gently before drizzling it over the bread pudding.
Q: What’s the best way to serve this bread pudding?
A: Serve the bread pudding warm, with a generous scoop of vanilla ice cream on top and a drizzle of salted caramel. For added texture, you can sprinkle it with toasted nuts or a dusting of cinnamon.
Q: How do I keep the croissants from getting too soggy?
A: Use day-old or slightly stale croissants to avoid sogginess. Let the croissants soak in the pumpkin custard for 10-15 minutes before baking for the perfect balance between soft and crisp.
Q: Can I add extra toppings to the bread pudding?
A: Yes! Feel free to customize your bread pudding with extra toppings like whipped cream, chopped pecans, or even a dusting of powdered sugar for a touch of sweetness.
Check out my other pumpkin recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this pumpkin churro croissant bread pudding. Happy baking!
