Luxurious Almond Croissant Bread Pudding with Creamy Custard and Crunchy Almond Topping

This Almond Croissant Bread Pudding transforms simple croissants into an exquisite dessert that’s both rich in flavor and texture. The dish features layers of buttery croissants filled with homemade almond paste, soaked in a velvety custard, and baked until golden. Topped with crunchy sliced almonds and a sprinkle of turbinado sugar, each serving melds the comforting warmth of bread pudding with the decadent crunch of almonds.

Why You’ll Love This:
The combination of soft, pillowy croissant pieces with the rich, nutty flavor of almond paste creates a dessert that’s both satisfying and sophisticated. The creamy custard base is perfectly balanced with the toasted almond topping, providing a delightful contrast of textures. Whether served warm or cold, this bread pudding is sure to delight with its elegant flavors and comforting richness.

Perfect Occasion:
Ideal for a luxurious brunch, a festive holiday gathering, or as an indulgent dessert after a family dinner. It’s also perfect for special occasions where you want to impress guests with a dessert that looks as incredible as it tastes.

Decoration Tips:
Serve each slice warm, topped with a generous scoop of vanilla ice cream. For a festive touch, drizzle with almond-flavored syrup, sprinkle additional sliced almonds, or dust lightly with powdered sugar. These garnishes not only enhance the flavors but also add a beautiful visual element to each plate.

Ingredients:

• For the Almond Paste:
  • 5 tbsp butter, softened
  • 1 egg
  • 1 cup super-fine almond flour
  • 1/2 cup granulated sugar
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 1/4 tsp salt
• For the Custard:
  • 1 cup milk (any choice)
  • 1 cup heavy cream
  • 1 1/2 tbsp butter
  • 1/4 cup + 3 tbsp granulated sugar
  • Pinch of salt
  • 1 tsp vanilla extract
  • 4 eggs, at room temperature
• Additional Ingredients:
  • 6 large croissants, preferably dried out overnight
  • Turbinado sugar, for topping
  • Sliced almonds, for topping
  • Vanilla ice cream, for serving

1. Prepare the Baking Pan:
   • Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line it with parchment paper. Place the pan on a baking sheet to catch any spills.
2. Make the Almond Paste:
   • In a medium bowl, mix the softened butter, egg, almond flour, sugar, almond extract, vanilla extract, and salt until well combined.
3. Assemble the Croissants:
   • Slice each croissant in half horizontally. Spread 1-2 tbsp of almond paste on the bottom half, top with the other half, and cut into 6 large cubes. Repeat with all croissants, reserving some almond paste for later.
4. Prepare the Custard:
   • In a saucepan over medium-low heat, combine milk, heavy cream, butter, sugar, and salt. Whisk until the butter melts and the mixture is homogeneous. Remove from heat, whisk in the eggs until fully incorporated, and avoid cooking further.
5. Layer and Bake:
   • Place the croissant cubes in the prepared pan. Dot with the remaining almond paste. Pour the custard over the croissants, gently pressing down. Sprinkle with turbinado sugar and sliced almonds. Let sit for 15 minutes to absorb the custard.
   • Bake for 35-45 minutes until the top is golden and set but slightly wobbly. Let rest for at least 10 minutes before serving.

Serve this delightful Almond Croissant Bread Pudding warm, topped with a scoop of vanilla ice cream for the ultimate treat. Enjoy!