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?

 serves 8

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

4 eggs

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.