Crème Brûlée Bread Pudding

Ronnie Killen

Killen’s Steakhouse - Pearland, TX

Made with croissants, cream, and egg yolks, this bread pudding is the ultimate indulgence.


Bread Pudding:
  • 6 large croissants, torn into 1-inch pieces
  • 2/3 cup blueberries
  • Scant 1/4 cup thinly sliced sun-dried apricots
  • 5 1/3 cups heavy cream
  • 7 egg yolks
  • 1 1/3 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 5 tablespoons butter
  • 2 Granny Smith apples, cored and sliced
  • 1 1/4 cup dark brown sugar
  • 1 cup raisins
  • 1 cinnamon stick
  • Generous 1/4 teaspoon ground cinnamon
  • 1/3 cup brandy


Preheat the oven to 225ºF. In a large bowl, mix together the croissants, blueberries, and apricots. Transfer to a 9 x 9-inch baking pan. In a medium bowl, whisk together the cream, egg yolks, sugar, and vanilla extract. Pour the cream mixture over the croissants and let soak in the refrigerator for 30 minutes.

Bake the bread pudding for 50 minutes to an hour, until the custard is set and jiggles slightly when gently shaken. Remove from the oven and turn on the broiler. Place the bread pudding under the broiler until the top turns deeply golden and is lightly crispy, about 2 to 5 minutes.

To make the sauce, melt the butter in a large sauté pan. Add the apples and sauté until they have softened slightly. Add the brown sugar, raisins, cinnamon sticks, cinnamon, and brandy. Bring the mixture to a simmer and continue simmering for 15 minutes, until the apples are soft and the sauce is thick. Remove from heat and strain.

To serve, scoop individual portions of the bread pudding into serving bowls. Drizzle each serving with sauce.


6 to 8 servings