Croissant bread pudding with rhubarb compote

Croissant bread pudding with rhubarb compote

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Marlene Kupfer

Marlene Kupfer

Food Editor at Kitchen Stories

www.instagram.com/marleneey/?hl=en
"During my studies, I worked in a café where leftover croissants were always a bit of a highlight, because it meant one thing: there would be bread (or croissant?) pudding the next day. Ever since, I’ve known that croissants are simply the best base for bread pudding or even French Toast. Thanks to their light, airy structure, they soak up the vanilla custard beautifully, while the laminated dough ensures a perfectly crisp and golden top. It’s also the perfect recipe for days when you have leftover croissants (or other pastries) – maybe after a brunch – and want to give them a second life. Because they need to be stale! If you only have fresh croissants and want to give this recipe a go, you can easily dry them in the oven, as described in step 1. I’d definitely recommend using real vanilla. With such a short ingredient list (and, admittedly, quite a bit of butter and cream), it makes a noticeable difference in flavor. If you want to save a bit, you can simply reuse the scraped vanilla pod from the custard and let it simmer with the compote, but vanilla extract works as well, of course. Speaking of compote: I like to make a bigger batch and keep it in some mason jars. The fruit can also easily be adapted depending on the season and your taste. In spring, I love using rhubarb, as its tartness creates the perfect contrast to the sweet, creamy bread pudding. In summer, I often keep it simple and just serve it with fresh fruit."
Difficulty
Easy 👌
Preparation
20 min
Baking
50 min
Resting
20 min

Ingredients

2Servings
MetricImperial
2⅓
croissants
83⅓ ml
whole milk
83⅓ ml
cream
1⅔
eggs
⅓
vanilla bean
100 g
sugar
⅓ tsp
salt
266⅔ g
rhubarb
⅓
lime
butter (for greasing)
confectioner’s sugar (for serving)
vanilla ice cream (for serving)
mixed berries (optional)
mint (for garnish)

Utensils

1 baking dish, 1 cutting board, 1 paring knife, 1 serrated knife, 4 large bowls, 1 whisk, aluminum foil, 1 pot, peeler, 1 cooking spoon

Nutrition per serving

Cal717
Fat42 g
Protein13 g
Carb75 g
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  • Step 1/3

    Preheat the oven to 180 °C/355 °F (top/bottom heat). Grease a baking dish with butter. Scrape out the seeds from the vanilla bean and set the empty pod aside for later. Cut the croissants into large pieces and place them in the dish. If using fresh croissants, spread the pieces on a baking sheet and dry them in the oven at 150 °C/300 °F for approx. 10–15 min.
    • butter (for greasing)
    • ⅓ vanilla bean
    • 2⅓ croissants
    • 1 baking dish
    • 1 cutting board
    • 1 paring knife
    • 1 serrated knife

    Preheat the oven to 180 °C/355 °F (top/bottom heat). Grease a baking dish with butter. Scrape out the seeds from the vanilla bean and set the empty pod aside for later. Cut the croissants into large pieces and place them in the dish. If using fresh croissants, spread the pieces on a baking sheet and dry them in the oven at 150 °C/300 °F for approx. 10–15 min.

  • Step 2/3

    In a large bowl, whisk together milk, eggs, cream, sugar, vanilla pulp, and salt until the sugar has dissolved. Pour the mixture evenly over the croissants, cover with aluminum foil, and let soak for approx. 20 min. (or overnight), allowing the croissants to fully absorb the custard. Bake covered with the foil in the preheated oven for approx. 50–60 min., until the custard is set and the croissants are golden brown. Remove the foil for the last approx. 2 min., keeping a close eye on it, as the top browns quickly.
    • 83⅓ ml whole milk
    • 83⅓ ml cream
    • 1⅔ eggs
    • 33⅓ g sugar
    • ⅓ tsp salt
    • 4 large bowls
    • 1 whisk
    • aluminum foil

    In a large bowl, whisk together milk, eggs, cream, sugar, vanilla pulp, and salt until the sugar has dissolved. Pour the mixture evenly over the croissants, cover with aluminum foil, and let soak for approx. 20 min. (or overnight), allowing the croissants to fully absorb the custard. Bake covered with the foil in the preheated oven for approx. 50–60 min., until the custard is set and the croissants are golden brown. Remove the foil for the last approx. 2 min., keeping a close eye on it, as the top browns quickly.

  • Step 3/3

    Meanwhile, prepare the rhubarb compote. Trim the rhubarb and cut into approx. 2 cm pieces. Combine with sugar in a saucepan and let sit for approx. 20 min. Add the reserved vanilla pod and a few strips of lime zest, then bring to a gentle simmer over low heat. Cook for approx. 10 min., until the rhubarb has reached your desired consistency. Dust the finished bread pudding with powdered sugar, cut into pieces, and serve warm with the rhubarb compote, a scoop of vanilla ice cream and garnish with mint and more fresh fruit, like raspberries, if you like.
    • 266⅔ g rhubarb
    • 66⅔ g sugar
    • ⅓ lime
    • confectioner’s sugar (for serving)
    • vanilla ice cream (for serving)
    • mint (for garnish)
    • 1 pot
    • peeler
    • 1 cooking spoon

    Meanwhile, prepare the rhubarb compote. Trim the rhubarb and cut into approx. 2 cm pieces. Combine with sugar in a saucepan and let sit for approx. 20 min. Add the reserved vanilla pod and a few strips of lime zest, then bring to a gentle simmer over low heat. Cook for approx. 10 min., until the rhubarb has reached your desired consistency. Dust the finished bread pudding with powdered sugar, cut into pieces, and serve warm with the rhubarb compote, a scoop of vanilla ice cream and garnish with mint and more fresh fruit, like raspberries, if you like.

  • Enjoy your meal!

    Croissant bread pudding with rhubarb compote

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