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Rum Raisin Croissant Bread Pudding Bake Recipe

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3.9 from 42 reviews

  • Author: Amina
  • Total Time: 40 minutes plus 1-2 hours refrigeration
  • Yield: 6 servings

Description

This Rum Raisin Croissant Bread Pudding Bake is a decadent dessert featuring flaky croissant chunks soaked in a rich custard infused with rum extract and plump royal raisins. Baked to golden perfection and topped with a smooth powdered sugar glaze, this bread pudding offers a delightful blend of buttery, sweet, and fruity flavors. Perfect for a comforting treat or special occasion dessert that serves six.

Ingredients

Bread Pudding

  • 7 Jumbo Store-bought Croissants, cut into chunks
  • 1/2 Cup Unsalted Butter
  • 1 Cup Light Brown Sugar, packed
  • 3/4 Cup Heavy Cream, divided
  • 1½ Cups Royal Raisins
  • 1/2 Cup Buttermilk
  • 2-3 Tablespoons Rum Extract (2 TB for a milder flavor)
  • 3 Large Eggs
  • Pinch Salt

Glaze

  • 1 Cup Powdered Sugar
  • 5-6 Tablespoons Heavy Cream

Instructions

  1. Prepare Bread Pudding Base: Layer half of the croissant chunks evenly in a 9×13 inch baking dish to create the base for the pudding.
  2. Make Caramel-Raisin Mixture: In a large pan over medium-low heat, melt the unsalted butter. Stir in the packed light brown sugar until combined, then add 1/4 cup of heavy cream and stir until smooth and fully combined. Add the royal raisins and heat for 1-2 minutes until they plump up, then remove the pan from heat.
  3. Mix Custard: In a separate bowl, whisk together 1/2 cup heavy cream, buttermilk, rum extract, eggs, and a pinch of salt until the mixture is smooth and pale yellow.
  4. Assemble Bread Pudding: Pour half of the custard mixture over the croissants in the baking dish, then drizzle half of the caramel and raisin mixture on top. Layer the remaining croissant chunks over this, then pour the remaining custard and caramel mixture on top. Gently press down with the back of a spoon to help the custard soak into the croissants. Cover and refrigerate for 1 to 2 hours to allow flavors to meld and custard to absorb.
  5. Preheat Oven: Set the oven temperature to 375°F (190°C) preparing for baking.
  6. Bake Bread Pudding: Bake the assembled bread pudding for 20-25 minutes or until the top is lightly browned and the custard is set. Once done, remove from the oven and let cool for 10 minutes to slightly firm up before glazing.
  7. Prepare Glaze: While the pudding cools, combine powdered sugar and 5 to 6 tablespoons of heavy cream in a small bowl. Mix until smooth and pourable.
  8. Glaze and Serve: Immediately drizzle the glaze evenly over the warm bread pudding. Serve the dish warm for the best taste experience.

Notes

  • For a milder rum flavor, use 2 tablespoons of rum extract instead of 3.
  • Refrigeration for 1-2 hours allows the croissants to absorb the custard fully, resulting in a moister pudding.
  • You can substitute royal raisins with regular raisins if unavailable.
  • If you prefer a stronger caramel flavor, consider browning the butter before adding the sugar.
  • Store leftover bread pudding covered in the refrigerator for up to 3 days.
  • Reheat leftovers in the oven or microwave before serving.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/rum-raisin-croissant-bread-pudding-bake-recipe/