Espresso Bread Pudding. An AMAZING espresso infused bread pudding. Serve warm with a scoop of ice cream for a decadent dessert!
Funny thing, we’ve had a Nespresso maker for like 5 years and just last week did I have the hubby show me how to use it. So that may explain two dessert posts in a row with espresso in there. I generally like using croissants for dessert bread puddings, I just like the lightness and texture. I’ve been making a simple one for years, thanks to my hubbys uncles recipe and thought hmmm, Espresso Bread Pudding would be pretty darn awesome!
You will need to cook this in a water bath to ensure the bread pudding stays moist and the custard sets properly. You’ll need a 9×9 baking dish and a large roasting pan. I’ll explain how to set it up in a minute. This is best served warm with a scoop of ice cream overtop. SO GOOD!!! You can make this a day ahead so why not give it a try for Christmas of New Years?
24 oz day old croissants (12 store prepared croissants)
3 shots espresso
1 Tbsp vanilla
1 1/4 cup milk
1 1/4 cup light cream
3/4 cup sweetened condensed milk
1/2 cup sugar
cinnamon to sprinkle overtop
Oven at 350 degrees.
Cut the day old croissants into medium-large pieces.
In a large bowl add the milk, cream, condensed milk, eggs, sugar, vanilla and slightly cooled espresso. Whisk until well combined.
Add the croissant into the custard mixture. Let it sit for a few minutes, tossing once or twice.
Using a slotted spoon add the croissant to a buttered 9×9 pan. Pour the remaining custard over top. Sprinkle the top with cinnamon. Cover with foil.
Place the 9×9 pan into a roasting pan and pour in enough water to go just under 1/2 way up the baking dish.
Bake covered for 35 minutes. Uncover and bake another 25 minutes or until the custard is set and the top is lightly golden.