Description
This Baklava Croissant Bread Pudding is an indulgent dessert combining flaky croissants with sweet spiced nuts, layered custard, and a luscious honey buttermilk syrup. Inspired by classic baklava flavors, it’s perfect for a special occasion or a cozy treat, served warm with vanilla ice cream.
Ingredients
Croissant and Nut Mixture
- 7–8 large croissants (22oz; ~620g), preferably dried out overnight and cut into 1” cubes
- 2 cups (230g) chopped nuts of choice (traditional for baklava is pistachios and walnuts; equal mixture of chopped pistachios, walnuts, and almonds recommended)
- 1 cup (220g) brown sugar, light or dark (or mixture of both)
- 1/2 cup (168g) honey
- 6 tbsp (85g) salted butter, melted
- 2 tsp (4g) cinnamon
- 1 tsp (4g) vanilla bean paste or extract
- Pinch of salt
Custard Mixture
- 1 cup (240ml) milk of choice
- 1 cup (240ml) heavy cream
- 4 eggs, at room temperature
- 1/4 cup (55g) granulated sugar
- 2 tbsp (28g) salted butter, melted and slightly cooled
- 1 tsp (4g) vanilla bean paste or extract
- 1 tsp (2g) cinnamon
- Large pinch of salt
Honey Buttermilk Syrup
- 1/2 cup (113g) salted butter
- 1/2 cup (100g) granulated sugar
- 1/2 cup (168g) honey
- 1/2 cup (120ml) buttermilk (substitution: splash of lemon juice mixed with 1/2 cup (120ml) milk of choice, but buttermilk yields best results)
- Large pinch of salt
- 1 tsp (4g) vanilla bean paste or extract
- 1/2 tsp (3g) baking soda
Serving
- Vanilla ice cream, for serving
Instructions
- Prepare the baking pan: Grease a 9” round or 8-9” square baking pan with cooking spray and line it with parchment paper that extends over edges. Place the pan on a baking sheet and set aside for later.
- Toast the croissants: If croissants aren’t dried overnight, spread cubes on parchment-lined baking sheet and lightly toast at 350°F for 7-10 minutes until just lightly toasted, avoiding full baking. Remove and set aside.
- Make nut mixture: In a medium bowl, combine brown sugar, honey, melted butter, cinnamon, vanilla, salt, and chopped nuts. Mix well. Spread over half the mixture evenly in the bottom of the prepared pan, reserving the rest for layering.
- Prepare custard: In a large bowl or measuring cup, whisk milk, heavy cream, eggs, granulated sugar, melted butter, vanilla, cinnamon, and salt until smooth and fully combined with no egg ribbons. Set aside.
- Layer bread and nut mixture: Place one-third of croissant cubes atop the nut layer and press down gently to compress. Evenly sprinkle half of the remaining nut mixture over the croissants. Repeat with another third of croissant cubes, press, then spread last of nut mixture. Finish with remaining croissant cubes and press down.
- Soak bread mixture: Pour the custard evenly over the layered croissant and nut mixture, ensuring all pieces are thoroughly soaked. Use the back of a wooden spoon to press down gently and eliminate dry spots.
- Chill before baking: Cover the pan tightly with foil and refrigerate at least 30 minutes. Optionally, refrigerate overnight to allow flavors to meld.
- Preheat oven: When ready, preheat oven to 350°F (175°C).
- Bake: Remove foil and bake uncovered for 55-60 minutes until top is golden and mostly set, but center retains slight wobble when shaken. Remove from oven and rest for 10-15 minutes.
- Prepare honey buttermilk syrup: Toward baking end, combine butter, brown sugar, honey, buttermilk, and salt in a medium saucepan over medium heat. Stir frequently until mixture boils.
- Simmer and finish syrup: Reduce heat to low and simmer 2-3 minutes. Remove from heat and whisk in vanilla and baking soda. Expect bubbling and foaming. Keep syrup tall enough to contain foam.
- Serve: Serve the warm bread pudding with honey buttermilk syrup drizzled on top and a scoop of vanilla ice cream on the side.
Notes
- For best texture, allow croissants to dry out overnight before cubing; otherwise, lightly toast to avoid soggy bread pudding.
- The honey buttermilk syrup adds a rich, tangy sweetness complementing the spiced nuts and custard. Prepare it just before serving.
- You can substitute buttermilk with milk plus lemon juice, but the buttermilk provides optimal flavor and texture.
- Pressing and soaking the bread thoroughly ensures the custard penetrates the layers for a custardy, moist pudding.
- This dessert is best served warm with vanilla ice cream to contrast textures and enhance flavors.
