Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Rum Raisin Croissant Bread Pudding Bake
Go ahead and indulge your sweet craving with this Rum Raisin Croissant Bread Pudding Bake Recipe. Perfect for a dessert to feed a crowd or as an easy breakfast casserole.
Print
Pin
Servings: 6
Ingredients
Bread Pudding
- 7 Jumbo Store-bought Croissants (cut into chunks)
- 1/2 Cup Unsalted Butter
- 1 Cup Light Brown Sugar (packed)
- 3/4 Cup Heavy Cream (divided)
- 1½ Cups Royal Raisins
- 1/2 Cup Buttermilk
- 2-3 Tablespoons Rum Extract (2 TB for a more mild rum flavor)
- 3 Large Eggs
- Pinch Salt
Glaze
- 1 Cup Powdered Sugar
- 5-6 Tablespoons Heavy Cream
Instructions
Bread Pudding
- Layer half of the croissant pieces in a 9x13 baking dish.
- In a large pan over medium/low, melt the butter, stir in the brown sugar then add 1/4 cup heavy cream. Stir until fully combined and smooth. Add the raisins and heat 1-2 more minutes or until raisins plump. Remove from heat.
- Combine 1/2 cup heavy cream, buttermilk, rum extract, eggs and salt. Stir until smooth and pale yellow.
- Pour half of the custard mixture over the croissants in baking dish. Then pour half of caramel/raisin mixture. Top with remaining croissant pieces. Pour remaining custard and caramel on top. Gently press down with the back of a spoon. Refrigerate 1-2 hours.
- Preheat oven to 375°F
- Bake 20-25 minutes or until lightly browned on top. remove and let cool 10 minutes.
Glaze
- Mix powdered sugar and heavy cream until smooth. Immediately drizzle over the top of the Rum Raisin Bread Pudding Bake.
- Serve.
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!