Croissant Bread Pudding with Rum Sauce recipe

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Ingredients

2 cups milk
2 cups white sugar
½ cup unsalted butter, melted
2 eggs
4 bananas, cut into small chunks
10 croissants, cut into 1-inch pieces
1 cup brown sugar
½ cup unsalted butter
¼ cup rum (such as Captain Morgan®)
2 tablespoons heavy cream, or more to taste

Nutrition Info

526 calories
carbohydrate: 72.1 g
cholesterol: 94.4 mg
fat: 24 g
fiber: 1.9 g
protein: 6 g
saturatedFat: 14.3 g
servingSize: -
sodium: 334.6 mg
sugar: 54.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk milk, sugar, butter, and eggs together in a large bowl. Add bananas. Add croissants and mix well.

  2. Pour mixture into a 9x13-inch baking dish. Refrigerate for 1 hour so croissants can absorb some of the liquid.

  3. Preheat the oven to 350 degrees F (175 degrees C).

  4. Bake in the preheated oven until center is set and top is golden brown, about 1 hour. Let cool for 30 minutes before slicing.

  5. Meanwhile, combine brown sugar, butter, and rum in a saucepan. Cook and stir until melted together, about 5 minutes. Remove from heat and stir in heavy cream. Pour warm sauce over the bread pudding right before serving.

Recipe Yield

1 9x13-inch baking dish

Recipe Note

This recipe is exceptional and so easy to make! Every time I make it, I get asked for the recipe. It is by far my most requested dessert. Enjoy!

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