Individual Almond Croissant Bread Pudding
- 20 minutes
- 15 ingredients
- For the vanilla-bean whipped cream:
- 1 vanilla bean
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar
- For the croissant bread pudding:
- 2 cups whole milk
- 2 tbsp unsalted butter
- 1 tsp almond extract
- 1/3 (packed) cup light brown sugar
- 1/4 tsp kosher salt
- 2 eggs, beaten
- 6 day-old croissants, torn into 1" pieces, about 6 cups
- 1 cup Diamond of California® Sliced Almonds, divided
- For the caramel sauce:
- 1 cup granulated sugar
- 1/2 cup heavy whipping cream
- 2 tbsp unsalted butter
- 3/4 tsp kosher salt
For the vanilla-bean whipped cream:
Use a sharp knife to slice the vanilla bean lengthwise. Add the cream to a small bowl and use the tip of the knife to scrape the insides of the vanilla bean into the cream. Add the vanilla bean to the bowl of cream and cover and refrigerate for 1 hour. Chill the whisk attachment of a stand mixer and bowl. Remove the vanilla bean and discard. Add the mixture to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Keep the mixture running while you add the sugar then increase the speed of the mixer to medium-high, beating until the cream forms stiff peaks, about 2 minutes. Cover and refrigerate until ready to use.
For the croissant bread pudding:
Heat oven to 350ºF. In a medium saucepan over medium heat, warm the milk, butter, almond extract, brown sugar and salt whisking until the sugar dissolves and the butter melts. Remove from heat and let cool. Whisk the eggs into the cooled milk mixture. Add the torn croissants to a large mixing bowl. Pour the egg mixture over the croissants and add ¾ cup of the almonds, tossing to combine. Divide the mixture among 6 (10-ounce) ramekins and top with the remaining almonds. Bake until the custard is set and the top is golden brown, about 35 to 40 minutes. Remove from oven and let cool.
For the salted caramel sauce:
In a medium saucepan over medium-high heat, whisk together the sugar with ¼ cup of cold water. Cook, without stirring until the sugar becomes a deep golden brown color, about 10 minutes. Add the cream to a small saucepan over medium-low heat and warm. Slowly whisk the warm cream into the caramel mixture and simmer until the mixture is smooth about 3 minutes. Remove from heat and whisk in the butter and salt.
Drizzle the salted caramel sauce over the almond croissant bread pudding and top with whipped cream.