Apple Cinnamon Croissant Bread Pudding

INGREDIENTS:

For the croissant pudding:

8 ounces day old croissants

7 cups half and half

3/4 cups granulated sugar

4 eggs, beaten

3/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon salt

1 teaspoon vanilla extract

For the cinnamon apple:

4 firm apples (I like Fuji, Gala, honey crisp, or Braeburn)

1/4 cup granulated sugar

1 tablespoon flour

1 teaspoon ground cinnamon

1/16 teaspoon salt

2-3 tablespoon water

For the Brown Butter Maple Glaze:

3 tablespoons butter

1/4 cup maple syrup

1/4 cup powdered sugar

1/4 cup reserved custard

pinch of salt

INSTRUCTIONS:

For the cinnamon apple:

1. Peel and slice apples into wedges. Cut out and discard core. Cut into 1/4-inch thick chunks. Place chunks into a medium saucepan on medium heat. 

2. Add sugar, flour, cinnamon, salt and and 2 tablespoons water. Cook covered stirring occasionally for 10-12 minutes or until apples are tender. Add another tablespoon water if apples begin to stick to pan while cooking. Set aside.

For the croissant bread pudding:

1. Preheat oven to 300° F.

2. Break croissant into chunks. Place in a single layer on a baking sheet. Bake for 8 to 10 minutes or until firm, turning croissant over once.

3. For the custard: Add half and half to a large mixing bowl. Add sugar. Whisk to combine. Add eggs, cinnamon, nutmeg, salt, and vanilla. Whisk well to incorporate.

4. Remove and reserve 1/4 cup of custard mixture for making the glaze later.

5. Add and submerge baked croissants. Soak for 15 minutes. Add cooked apples.

6. Preheat oven to 350° F.

7. Place in a greased 8x11x2.5 inch baking pan. Cover with foil. Baked for 30 minutes covered. Remove foil and bake for an additional 40 minutes.

8. Done when the croissants are fluffy, with golden brown edges, and slightly pulls away from the sides of the pan. The custard sauce might look a completely set but will firm up as it cools.

For the brown butter maple glaze:

1. Brown butter in a small saucepan on medium heat. Butter will pop and become foamy. When the milk solids turn golden brown at the bottom of the pan (about 3 to 4 minutes), remove pan from heat.

2. Whisk in maple syrup.

3. Whisk in reserved custard. Return pan to heat. Continue whisking for one minute.

4. Whisk in powdered sugar then a pinch of salt. Remove from heat. Allow to cool to thicken slightly.

5. Serve over pudding. Pudding can be served hot or cold.

Recipe notes:

1. If using a larger 9x13 inch baking pan, adjust baking time slightly. The bread pudding will be more shallow and will require slightly less bake time. Check for doneness about 10 minutes early.

2. If using fresh croissants, pre-bake the croissant a few minutes longer to draw out more moisture.

3. Bread pudding will deflate slightly as it cools. That’s perfectly fine. It’s going to taste great!

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