Vanilla Bean Croissant Bread Pudding with Buttered Caramel Rum Sauce
This Vanilla Bean Croissant Bread Pudding is buttery, soft, and perfectly custardy in the middle with a golden, crisp top that melts in your mouth. Made with flaky croissants soaked in a rich vanilla bean custard, it’s served warm with a scoop of vanilla ice cream, a silky buttered caramel rum sauce, and a sprinkle of flaky sea salt. Simple, cozy, and irresistibly warming — it’s the perfect holiday dessert that feels decadent while requiring minimal effort.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Croissants: Buttery, flaky layers that soak up the vanilla custard and bake into a soft, pillowy bread pudding.
Turbinado Sugar: Adds a caramelized, crunchy topping for extra texture and golden color.
Vanilla Ice Cream: Melts into the warm pudding for the perfect hot-and-cold contrast.
Buttermilk: Gives the custard richness and a subtle tang that balances the sweetness.
Heavy Cream: Creates a silky, creamy texture in both the custard and the buttered caramel rum sauce.
Granulated Sugar: Sweetens the custard so it bakes soft, smooth, and perfectly balanced.
Vanilla Bean Paste or Extract: Provides deep, aromatic vanilla flavor throughout the custard and sauce.
Salt: Enhances sweetness and brings out the warm holiday flavors in every layer.
Eggs: Help the custard set, giving the bread pudding its signature soft and custardy middle.
Salted Butter: Adds richness to the custard and creates a smooth, glossy caramel rum sauce.
Sweetened Condensed Milk: Forms the base of the buttered caramel rum sauce, making it thick, creamy, and luscious.
Brown Sugar: Deepens the caramel flavor with warm molasses notes in the sauce.
Rum: Adds warmth and depth to the caramel sauce—optional but highly recommended for holiday flavor.
Why You’ll Love Vanilla Bean Croissant Bread Pudding w/ Buttered Caramel Rum Sauce:
Soft, Custardy Center: Every bite is rich, silky, and melt-in-your-mouth thanks to the vanilla bean–infused custard.
Perfectly Golden Top: The croissant layers bake up crisp and caramelized on the edges for the ideal texture contrast.
Buttery Caramel Rum Sauce: The warm, silky sauce adds deep caramel notes with a subtle rum flavor that makes this dessert unforgettable.
Uses Store-Bought Croissants: No need to bake anything from scratch — this recipe is both elevated and incredibly easy.
Holiday-Worthy Flavor: Cozy vanilla, buttery pastry, and warming caramel make it perfect for Christmas, Thanksgiving, or winter gatherings.
Simple to Prepare: The custard comes together quickly, and the croissants soak it up beautifully without any complicated steps.
Make-Ahead Friendly: You can assemble it in advance and bake when ready, making entertaining stress-free.
Crowd-Pleasing Dessert: Served warm with ice cream and flaky sea salt, it feels luxurious yet comforting — everyone loves it.
Versatile Serving Options: Enjoy it with vanilla ice cream, whipped cream, or even fresh berries for an elegant twist.
Tips for Making Vanilla Bean Croissant Bread Pudding:
Use Day-Old Croissants: Slightly stale croissants soak up the custard better and give the pudding a richer, creamier texture.
Tear Instead of Slice: Pull croissants into large pieces so you get more texture and custard absorption throughout.
Whisk Custard Thoroughly: Make sure the vanilla bean custard is fully combined for a smooth, silky bake.
Pour Custard Slowly: Gently pour the custard over the croissants and lightly press them down to help absorb without getting soggy.
Let It Sit Before Baking: Resting for 10–15 minutes ensures the croissants fully absorb the custard.
Bake Until Just Set: The center should be slightly jiggly while the top is perfectly golden for that custardy interior and crisp top.
Tent with Foil if Needed: If the top browns too quickly, lightly cover to prevent over-browning.
Serve Warm: Bread pudding is at its best right out of the oven with warm caramel sauce and a scoop of vanilla ice cream.
Finish with Flaky Salt: A sprinkle enhances the caramel and balances sweetness beautifully.
Tips for Making the Buttered Caramel Rum Sauce:
Melt Ingredients Slowly: Combine the butter, sweetened condensed milk, heavy cream, and brown sugar over medium heat so everything melts evenly without scorching.
Watch for a Light Simmer Only: Increase heat just until the sauce reaches a very light simmer — remove it immediately to prevent the sweetened condensed milk from thickening too much or turning grainy.
Avoid Boiling: A full boil can cause the sauce to over-reduce, caramelize too quickly, or become overly thick and sticky.
Stir in Rum Off the Heat: Adding the rum, vanilla, and salt after removing from the heat preserves the smooth texture and prevents curdling.
Adjust Thickness if Needed: If the sauce thickens too much as it cools, whisk in 1–2 teaspoons of warm cream to loosen it.
Serve Warm: This sauce thickens as it cools, so rewarm gently on low heat before drizzling over the bread pudding.
Store Properly: Keep in an airtight container in the refrigerator; warm before serving for the silkiest consistency.
How to Store Vanilla Bean Croissant Bread Pudding w/ Buttered Caramel Rum Sauce:
Room Temperature (Short-Term): Store leftover bread pudding (without the ice cream) tightly covered at room temperature for up to 1 day. The top will stay lightly crisp while the center remains soft.
Refrigerator: Keep in an airtight container for 3–4 days. Reheat before serving for the best warm, custardy texture.
Freezer: Wrap tightly in plastic wrap, then foil, or store in an airtight freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, then warm in the oven at 325°F until heated through.
Reheating: For the best texture, reheat individual portions in the microwave for 20–30 seconds, or rewarm larger portions in the oven at 325°F for 10–15 minutes to restore the crisp top.
Storing the Buttered Caramel Rum Sauce: Refrigerate in an airtight jar for up to 1 week. It will thicken—simply warm gently in a saucepan or microwave to return it to a pourable, silky consistency.
FAQs:
Q: Can I make this vanilla bean croissant bread pudding ahead of time?
A: Yes. Assemble the bread pudding, cover tightly, and refrigerate for up to 24 hours before baking. Allow it to sit at room temperature for 20–30 minutes, then bake as instructed.
Q: Do I need to use day-old croissants?
A: Day-old or slightly stale croissants absorb the custard better, but fresh croissants work too. If using fresh, you can lightly toast them in the oven for 5–7 minutes to help them soak up the custard.
Q: Can I use a different type of bread instead of croissants?
A: Yes. Brioche, challah, or French bread all work well, but croissants offer the richest, most buttery texture.
Q: Can I make this without rum?
A: Absolutely. Omit the rum and replace it with rum extract, or an equal amount of heavy cream or milk. The sauce will still be rich and delicious.
Q: How do I prevent the top from over-browning?
A: If the top is getting too dark, tent the baking dish loosely with foil during the last 10–15 minutes.
Q: Do I have to use vanilla bean paste?
A: No. Vanilla extract works perfectly, but vanilla bean paste adds a deeper, more aromatic vanilla flavor that elevates the dish.
Q: How do I know when the bread pudding is done baking?
A: The center should be set but still slightly jiggly. The top will be golden and crisp, and a knife inserted near the center should come out mostly clean with moist crumbs.
Q: Can I reheat the leftovers?
A: Yes. Reheat individual servings in the microwave or warm larger portions in the oven at 325°F to revive the crisp top.
Q: How should I store the buttered caramel rum sauce?
A: Store it in a sealed container in the refrigerator for up to 1 week. Rewarm gently before serving to restore its silky consistency.
Love this? Check out my other bread pudding recipes:
Sweet Potato Pecan Pie Bread Pudding with Bourbon Maple Syrup
Small Batch Classic Bread Pudding with Homemade Buttermilk Syrup
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this vanilla bean croissant bread pudding with buttered caramel rum sauce. Happy baking!
