Bread pudding is an amazing thing. It combines croissants with custard for a creamy light texture that is beyond luxurious. The best bread pudding that I’ve ever tasted uses croissants instead of brioche or other types of bread. Croissants are the secret to a lighter texture. If you prefer dense bread pudding, you can use brioche.
- Preheat oven to 350 degrees. Butter a rectangular baking dish.
- Peel apart the croissants into bite-size pieces, to form a layer over the bottom of your baking dish.
- Sprinkle a layer of caramel chip and chocolate chip and then do another layer of peeled part croissants and then continue this until basically lightly fill the baking dish to the top. (don't overfill it)
- In a bowl mix together eggs, the heavy whipping cream, milk, sugar, and vanilla extract.
- Pour the mixture evenly over the croissants and chips in the baking dish. Gently press the croissants down to make sure that all of the pieces soak up in the liquid mixture.
- Put a deep cookie sheet into the oven and fill it about 1/2 way with hot water and then gently set the baking dish into the water in the middle of cookie sheet.
- Bake about 45-60 minutes. After 45 minutes check your bread pudding by inserting a butter knife into the center of your dish if it's runny you should let it cook for longer. But you want to make sure it's still moist.
- Let it cool down for 15 minutes before serving. You can serve with whipped cream with a drizzle of caramel sauce or chocolate sauce. Enjoy!