Orange Cranberry Bread Pudding: Made with Croissants!
A creamy, gooey, decadent holiday dessert! NOTE: If you are using a baking dish instead of ramekins see notes below on adjusting baking time.
Ingredients
Bread Pudding:
- 5 cups buttery croissants, cut into 1" cubes
- 1¾ cups heavy whipping cream
- 4 eggs
- 1¼ cups organic granulated sugar
- zest of one large orange
- 1½ teaspoons vanilla paste or extract
- 1¼ cups fresh cranberries, larger cranberries should be cut in half
Vanilla Cream Sauce:
- 1 cup heavy whipping cream
- zest of half a large orange
- 1½ Tablespoons sugar
- 1 teaspoon vanilla paste or extract
Instructions
- Preheat oven to 350. Butter bottom and sides of four 12 to 14 oz ramekins or one 11x7x2 glass baking dish. Place rack in center of oven.
Bread Pudding:
- In a large bowl whisk cream, eggs, sugar, orange zest and vanilla paste until well combined.
- Add croissants, mix well.
- Gently fold in cranberries.
- Let sit for 10-15 minutes so bread absorbs liquid.
- Separate evenly into ramekins or pour all into single baking baking dish.
- Bake for 25 minutes or until set. (If using a single baking dish instead of ramekins it may take more like 30-35 minutes for center to set)
- Remove from oven and allow to rest for five minutes.
- Drizzle with cream sauce and serve.
Cream Sauce:
- Place all ingredients into small sauce pan. Heat on low until simmering. Take off heat. Pour over bread pudding and serve.
- Serves 4-8 (depending on if you share)