Croissant Bread Pudding with Brandy Cream Sauce

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Assistant Cook
Aug 23, 2002
Croissant Bread Pudding with Brandy Cream Sauce

Recipe courtesy of

8 plain croissants, broken into pieces
1/2-3/4 cup raisins (I prefer dried blueberries)
3 eggs
3/4 cup sugar
1 cup milk
1 cup cream
2 tablespoons brandy
1/4 cup butter, melted (I omitted this)
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
pinch of salt
2 ounces butter
1 tablespoon cinnamon/sugar mixture
Brandy cream sauce:
2 ounces butter
1 cup brown sugar
1/2 cup water
1/2 cup cream
1 teaspoon vanilla
1 tablespoon cornstarch, mixed to paste with a little water
2-3 tablespoons brandy

Preheat oven to 350F.

Grease a 9 X 11" casserole dish. Place half the croissants in the dish; sprinkle with raisins, and then top with remaining croissants.
Beat the eggs till light, gradually adding the sugar until thick. Whisk in milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla and salt. Pour mixture over the croissants, cover, and leave to absorb in the refrigerator for an hour or so (up to a day in advance).
Before baking, bring to room temperature. Dot with butter and sprinkle with cinnamon/sugar. Bake 40 minutes.
Serve immediately with sauce.


In a small saucepan, combine butter, brown sugar and water and stir until boiling and sugar has dissolved. Add cream, vanilla, and cornstarch paste and stir until thickened, Lastly, add brandy.
Sauce can be made in advance and reheated just before serving.

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