Description
A creamy, fruity bread pudding with buttery croissants and fresh strawberries, perfect for sharing.
Ingredients
Scale
- 13 ounces (about 5 croissants) croissants, torn
- 8 ounces white chocolate, chips or chopped (use high-quality baking white chocolate)
- 1 cup (240 ml) heavy cream, full-fat
- 1 cup (240 ml) whole milk
- 1/3 cup (67 g) granulated sugar
- 3 large egg yolks, room temperature
- 1 large whole egg, room temperature
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 4 cups (about 600 g) fresh strawberries, sliced
- 1 tablespoon (13 g) granulated sugar, for topping
- 4 teaspoons (approx. 12 g) cornstarch
- pinch of salt (for strawberry sauce)
Instructions
- Step 1: Preheat oven to 350ºF (175ºC). Scatter the torn croissants evenly in a single layer on a baking sheet. Bake for 8-10 minutes until croissants are dry but not browned. If they are not dry enough, continue baking for an additional 2-3 minutes. Remove from oven and allow to cool.
- Step 2: Place the white chocolate in a large mixing bowl. In a medium saucepan, combine heavy cream, whole milk, and 1/3 cup granulated sugar. Cook over medium-high heat until the sugar dissolves and mixture begins to simmer. Immediately pour the hot cream mixture over the white chocolate and let sit for 5 minutes to melt completely. Stir until smooth.
- Step 3: In a separate bowl, whisk together the egg yolks and whole egg. Slowly whisk in a few tablespoons of the warm cream mixture to temper the eggs and prevent curdling. Then pour the egg mixture into the remaining cream mixture, whisking until smooth. Stir in salt, vanilla extract, and almond extract.
- Step 4: Gently fold the toasted croissants into the custard mixture until all pieces are coated. Check for lumps; if any appear, whisk mixture until smooth.
- Step 5: Pour the custard and croissant mixture into the greased 8-inch square baking dish. Gently press down on the croissants to ensure full saturation with custard. Let the mixture soak at room temperature for at least 1 hour. If the pudding appears too wet after soaking, press down on the croissants again to encourage absorption.
- Step 6: Bake the pudding in the preheated 350ºF (175ºC) oven for 35-40 minutes. The top should be golden and toasty, and the custard should be set with a slight jiggle in the center. For even browning, rotate the baking dish halfway through baking.
- Step 7: While baking, place the sliced strawberries in a medium saucepan over medium heat. Cook for 4-5 minutes until the strawberries soften and release juices. In a separate bowl, combine the tablespoon of sugar, cornstarch, and pinch of salt. Stir this mixture into the strawberries and continue cooking for 2-3 minutes until thickened. If sauce is not thick enough, simmer for an additional 2 minutes. Remove from heat.
- Step 8: Serve the bread pudding warm by slicing or scooping into bowls. Top generously with the strawberry sauce. Optionally garnish with extra fresh strawberries or a sprinkle of chopped mint leaves.
Notes
- Room Temperature: Store in an airtight container covered lightly at room temperature for up to 2 days to prevent drying out.
- Refrigeration: Refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving to soften texture.
- Freezing: Wrap tightly with plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Ensure croissants are dry but not browned when toasting to absorb custard without disintegration.
- If custard develops lumps, strain immediately through fine-mesh sieve for a smoother texture.
- Press croissants gently during soaking and before baking if mixture feels too wet to enhance custard absorption.
- Rotate baking dish halfway through cooking for uniform browning of the pudding top.
- Simmer strawberry sauce longer if it does not thicken suitably in the initial 2-3 minutes.
- Reheat bread pudding in a preheated 350ºF (175ºC) oven for 10-15 minutes until warmed through and top is slightly crisp again.
- Serve with a scoop of vanilla ice cream or fresh whipped cream to add creaminess.
- Substitute croissants with rustic white bread or brioche for similar texture; avoid soft sandwich bread to maintain structure.
- Frozen strawberries can replace fresh if thawed and drained well to manage moisture in sauce.
- For a lower fat version, replace heavy cream with half-and-half, noting the custard will be less rich.
- For almond flavor enhancement, adjust almond extract to taste but do not exceed 1/8 teaspoon to keep balance.
- Use high-quality white chocolate chips or chopped baking bars to ensure smooth melting and creamy custard.
- Select ripe, vibrant strawberries for best flavor; frozen strawberries are acceptable after proper thawing.
- Use stale or day-old croissants to prevent the pudding from becoming too soggy during soaking.
- Room temperature eggs facilitate even mixing and custard texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg