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Strawberry Honey Butter Croissant Bread Pudding

Prep Time 45 minutes
Cook Time 50 minutes
Rest Time 30 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American

Ingredients
  

Roasted Strawberries
  • 300 g fresh strawberries halved (about 2 cups)
  • 40 g 3 tbsp granulated sugar
  • 21 g 1 tbsp honey
  • 1 tsp lemon juice
  • Pinch kosher salt
Strawberry Reduction
  • 240 g fresh strawberries chopped (about 1½ cups)
  • 25 g 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • Pinch kosher salt
Strawberry Custard
  • 3 large eggs 150 g
  • 150 g ⅔ cup whole milk
  • 120 g ½ cup heavy cream
  • 100 g strawberry reduction
  • 50 g ¼ cup granulated sugar
  • 21 g 1 tbsp honey
  • ½ tsp vanilla extract
  • ¼ tsp kosher salt
Bread Pudding
  • 340 g croissants torn into large pieces (about 6–7 large croissants)
Strawberry Honey Butter Sauce
  • 85 g 6 tbsp unsalted butter
  • 80 g ⅓ cup honey
  • 60 g ¼ cup heavy cream
  • 50 g reserved strawberry reduction
  • Pinch kosher salt
  • 1 tsp vanilla extract
For Serving
  • Strawberry ice cream
  • Fresh strawberries

Equipment

  • Digital kitchen scale
  • Deep 7-inch springform pan (4-cup capacity)
  • Baking sheet
  • Parchment paper
  • Small saucepan-
  • Mixing bowls
  • Whisk
  • Ice cream scoop

Method
 

Roast the Strawberries
  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Toss 300 g (about 2 cups) halved strawberries with 40 g (3 tbsp) granulated sugar, 21 g (1 tbsp) honey, 1 tsp lemon juice, and a pinch of kosher salt.
  3. Spread onto the prepared baking sheet.
  4. Roast for 20–25 minutes, or until jammy and syrupy. Set aside to cool completely.
Make the Strawberry Reduction
  1. In a small saucepan, combine 240 g (about 1½ cups) chopped strawberries, 25 g (2 tbsp) granulated sugar, 1 tsp lemon juice, and a pinch of kosher salt.
  2. Cook over medium heat, stirring occasionally and mashing the berries as they soften.
  3. Continue cooking until thick and jammy and reduced to approximately 150 g total.
  4. Cool completely. Reserve 100 g for the custard and 50 g for the sauce.
Prepare the Croissants (Optional)
  1. If using very fresh croissants, spread the 340 g torn croissant pieces on a baking sheet.
  2. Bake at 300°F (150°C) for 8–10 minutes to lightly dry them out. Cool completely.
Make the Strawberry Custard
  1. In a large bowl, whisk 3 large eggs (150 g) until smooth.
  2. Add 150 g (⅔ cup) whole milk, 120 g (½ cup) heavy cream, 100 g strawberry reduction, 50 g (¼ cup) granulated sugar, 21 g (1 tbsp) honey, ½ tsp vanilla extract, and ¼ tsp kosher salt.
  3. Whisk until completely smooth.
Assemble the Bread Pudding
  1. Line the bottom of a deep 7-inch springform pan (4-cup capacity) with parchment paper and butter the sides. Place the pan on a sheet pan.
  2. Add half of the croissant pieces (170 g) to the pan.
  3. Top with half of the roasted strawberries, leaving the juices behind.
  4. Pour over half of the strawberry custard.
  5. Repeat with the remaining 170 g croissants, remaining roasted strawberries, and remaining strawberry custard.
  6. Gently press everything down with the back of a spoon.
  7. Let stand for a full 30 minutes to allow the croissants to absorb the custard.
Bake
  1. While the bread pudding rests, preheat the oven to 350°F (175°C).
  2. Bake for 50–55 minutes.
  3. If the top begins browning too quickly, loosely tent with foil during the final 10–15 minutes.
  4. The bread pudding is done when the top is deeply golden, the edges are set, and the center no longer appears wet.
  5. Cool for 20–30 minutes before serving.
Make the Strawberry Honey Butter Sauce
  1. In a saucepan, combine 85 g (6 tbsp) unsalted butter, 80 g (⅓ cup) honey, 60 g (¼ cup) heavy cream, 50 g reserved strawberry reduction, and a pinch of kosher salt.
  2. Bring to a gentle simmer over medium heat.
  3. Simmer for 1–2 minutes, until smooth and glossy.
  4. Remove from the heat and stir in 1 tsp vanilla extract.
Serve
  1. Serve warm with strawberry ice cream, fresh strawberries, and warm strawberry honey butter sauce.

Notes

  • This recipe was developed in a deep 7-inch springform pan with a 4-cup capacity. Using a different size or style of pan will affect the bake time and final texture.
  • Slightly stale croissants work best for this recipe.
  • The roasted strawberries and strawberry reduction can be made up to 1 day in advance and stored in the refrigerator. This makes assembling the bread pudding the next day quick and easy.
  • This bread pudding is best served warm.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.