Name: Espresso Bread Pudding
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 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 Coffee Powder; 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

Espresso Bread Pudding

Croissant Bread Pudding with Espresso Crème Anglaise from @wellseasonedstudio 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. Be sure to make the easy Espresso Crème Anglaise to drizzle on top. An extra special dessert for holidays, special occasions or just because!

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 Coffee 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

Directions

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.

Espresso Bread Pudding

Ingredients

Directions

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