Molten Bourbon Vanilla Croissant Bread Pudding Step-by-step instructions

Before you start

Before starting, butter a 9-inch ceramic baking dish and set it aside. Tear the croissants into large pieces—about 2-inch chunks—and place them in a large bowl. In a separate bowl, whisk the custard ingredients together until the sugar is dissolved.

You'll also want to have the dark chocolate chunks measured and ready. The oven should be preheated to 350°F (175°C) just before baking. This recipe comes together quickly, so having everything prepped makes the process smooth.

Instructions

Soak and Fold

1. 1Prepare the Custard and Croissants
   Butter a 9-inch ceramic baking dish. In a large bowl, whisk together the heavy cream, whole milk, egg yolks, brown sugar, and bourbon vanilla extract until the sugar is dissolved and the mixture is smooth. Add the torn croissant pieces and press them gently into the custard. Let soak for 20 minutes, occasionally pressing the croissants down so they absorb the liquid evenly.
   Look for The croissants should be soft and saturated, with no dry spots remaining.
   Tip Use day-old croissants for the best texture—they soak up the custard without turning mushy.
2. 2Fold in the Chocolate
   Gently fold the dark chocolate chunks into the soaked croissant mixture, distributing them throughout. Some chocolate can remain on top for a melty finish. The mixture will look shaggy and thick, not soupy.
   Look for The chocolate pieces are evenly scattered, with some visible on the surface.
   Tip Chop the chocolate into uneven chunks so you get pockets of molten chocolate in every bite.

After soaking, the croissants should be soft and saturated but still hold their shape. The custard should be thick and creamy, with no dry spots. When you fold in the chocolate, it should be evenly distributed, with some pieces visible on the surface. The mixture will look shaggy and inviting, with a sweet, buttery aroma from the bourbon vanilla.

Bake to Golden

3. 3Bake Until Puffed and Golden
   Heat the oven to 350°F (175°C). Transfer the croissant mixture to the buttered baking dish and spread it into an even layer. Bake for 35 minutes, until the top is deep golden brown and puffed high. The center should be just set—a knife inserted near the middle should come out with moist crumbs, not wet batter. If the top browns too quickly, tent loosely with foil during the last 10 minutes.
   Look for The bread pudding is puffed, golden, and the edges are bubbling gently.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Let it rest for 5 minutes before serving—this helps the custard set and makes slicing easier.

The bread pudding will rise in the oven, turning a deep golden brown on top. The edges will bubble gently, and the kitchen will fill with the scent of toasted pastry and chocolate.

A skewer inserted into the center should come out with moist crumbs, not wet batter. The top should be crisp and shattering, while the interior remains soft and creamy.

Finish and Serve

4. 4Finish with Vanilla Anglaise
   Warm the vanilla bean anglaise in a small saucepan over low heat, stirring occasionally, until it is pourable but not boiling. Spoon the warm anglaise over the crispy croissant peaks just before serving. Serve the bread pudding warm, with extra anglaise on the side if desired.
   Look for The anglaise coats the back of a spoon and flows slowly.
   Tip If you don't have anglaise, a drizzle of heavy cream or a scoop of vanilla ice cream works well.

The anglaise should be warm and pourable, coating the back of a spoon. When spooned over the bread pudding, it seeps into the crispy peaks and pools around the edges. The contrast of warm sauce, crisp croissant, and molten chocolate is irresistible. Serve immediately, while the dessert is still warm and the chocolate is gooey.

Common mistakes

A common mistake is over-soaking the croissants, which can make them mushy. Stick to the 20-minute soak and press the croissants gently to help them absorb the custard without breaking down.

Another issue is baking at too high a temperature, which can curdle the custard or burn the top before the center sets. Use an oven thermometer to verify accuracy. Finally, don't skip the rest after baking—cutting into it immediately will cause the custard to run.

How to tell it’s done

The bread pudding is done when it is puffed high and the top is deep golden brown, with the edges bubbling gently. A knife inserted into the center should come out with moist crumbs, not wet batter—the custard should be set but still creamy.

The internal temperature should reach 160°F (71°C) in the center to ensure the eggs are fully cooked. Let it rest for 5 minutes before serving; this allows the custard to firm up slightly and makes it easier to spoon.

• Egg dishes: 160°F (71°C) in the thickest part