White Chocolate Croissant Bread Pudding with Cinnamon Dulce Sauce

White Chocolate Croissant Bread Pudding with Cinnamon Dulce Sauce is a rich and flavorful treat, perfect for a decadent breakfast or dessert.

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 786kcal

Author Sandra

Preheat oven to 350°F
Spread the croissant pieces onto a sheet pan and bake for 8-10 minutes or until edges are slightly browned and the bread starts to feel dry.
Meanwhile, combine whipping cream, milk, and sugar in a large saucepan. Simmer over medium heat, stirring occasionally, completely dissolving the sugar until small bubbles appear around the edges.
Remove from heat and add 12 ounces white chocolate. Stir mixture until the melted and smooth.
Whisk both eggs and the yolks in a big bowl. Slowly whisk in the warm mixture until ingredients are thoroughly combined.
Remove bread from oven and let it cool. Put the croissant pieces in a 9x13 glass baking dish and pour 3/4 of the liquid over the bread, pushing croissant pieces into the custard. Add nuts now if you want. Let it sit for 10-15 minutes.
Pour the remaining mixture over the dish. If you want some chocolate surprises, hide some extra chocolate chips in your bread pudding.
Cover with foil and bake at 350 for 45 minutes. Uncover and cook an additional 15 minutes until the top is golden.

In a saucepan, combine light brown sugar, flour, melted butter, cinnamon, cream, egg, and salt. Whisk often while simmering over medium-low heat until sauce slightly thickens to a consistency that suits you (approx. 10 minutes). Add the vanilla and stir. Best served hot over warm bread pudding. Your favorite butterscotch or caramel sauce would be a pleasant addition as well.