Caramel Croissant Bread Pudding

Posted by -Rhonda's Saucy Adventures

I am so happy "Have The Cake," March challenge is BREAD PUDDING. 

  Sometimes I top my bread pudding with caramel ice cream topping, so I thought I would create a recipe with caramel topping in the recipe. I thought it tasted really good, my younger son couldn't even tell caramel was in the recipe.

 Click here to see all the recipes I have tried.

Ingredients

14 croissants (medium size)

6 large eggs

1 cup sugar

4 cups half&half
1/3 cup caramel ice cream topping
1 tablespoons vanilla extract

1 teaspoon cinnamon

Topping (optional)
1/3 Cup sour cream
2 teaspoons sugar
caramel ice cream topping

Directions:

1. Slice croissants in half lengthwise; tear bottom halves of croissants into bite size pieces.
2. Layer croissant pieces in a large baking bowl. I have also used cast iron pans and 9x13 baking pans. Place croissant tops, crust sides up, over mixture.
3. Beat together with an electric beater eggs, caramel ice cream topping, half&half, cinnamon vanilla and sugar. Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill for1 to 2 hours.
4. Place baking bowl into a large jelly pan. Pour hot water into jelly pan, filling half full. I skip this step when I use the cast iron pan. Because~I don't have anything that fit my cast iron pan.

1. Bake at 350° for 45 minutes or until set. Cover with aluminum foil, and bake 15 more minutes. Remove from oven, and remove dish from water pan.
2. I wanted to topped the pudding with Cool Whip but I didn't have any so I decided to use sour cream instead. I love sour cream in breakfast crepes and on top of cheesecake so I thought I should give it a try. I put 2 teaspoons sugar and 1/3 cup sour cream in a bowl and mixed together. I topped the bread pudding with the sour cream mixture and drizzled with caramel ice cream topping. I really liked this and can't wait to let my family try it.