Croissant Bread Pudding with Brown Butter Caramel Sauce
Served in individual cast iron skillets
There’s something special about serving dessert in its own little skillet—crispy edges, soft custardy center, and that extra wow factor when it hits the table. These individual croissant bread puddings are warm, comforting, and elevated by a rich brown butter caramel sauce that brings it all together. Bonus: no sharing required.
Yield & Timing
| Serves | Prep Time | Bake Time |
|---|---|---|
| 6 individual servings) | 15 min | 25-30 min |
Ingredients
For the Bread Pudding:
- 6 large croissants (preferably 1–2 days old), torn into bite-sized pieces
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- Pinch of kosher salt
- Butter or nonstick spray for greasing skillets
For the Brown Butter Caramel Sauce:
- ½ cup (1 stick) unsalted butter
- 1 cup light brown sugar, packed
- ½ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp flaky sea salt
Instructions
1. Prepare the croissants
Preheat oven to 350°F (175°C). Lightly grease 6 small cast iron skillets or 8 oz ramekins.
Divide the torn croissant pieces evenly between the skillets, filling them about three-quarters full.
2. Make the custard
In a mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon (if using), and a pinch of salt until smooth.
Pour the custard evenly over the croissants, dividing it between each skillet. Gently press the croissant pieces down with the back of a spoon to soak up the liquid.
Let sit for 10–15 minutes so the custard fully absorbs. (Or refrigerate up to 4 hours in advance if prepping ahead.)
3. Bake
Bake for 25–30 minutes, or until golden on top and just set in the center. They should puff slightly and jiggle just a little when shaken.
Let rest for 5 minutes before serving.
Make the Brown Butter Caramel Sauce
While the bread puddings bake:
In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan often, until the butter foams, smells nutty, and turns golden brown—about 4–5 minutes.
Add brown sugar and whisk until smooth and bubbling.
Carefully pour in the cream (it may bubble), and whisk until fully combined. Remove from heat and stir in vanilla and flaky salt.
Let cool slightly—it will thicken as it stands.
To Serve
Drizzle warm brown butter caramel sauce generously over each mini skillet. Top with a scoop of vanilla ice cream or whipped cream for a little extra indulgence.