an easy, buttery skillet croissant bread pudding, cut into slices and served with homemade strawberry syrup and freshly whipped cream
1 lb strawberries, stemmed
½ cup light brown sugar
1 tbsp fresh lemon juice
Croissant Bread Pudding
¼ cup + 2 tbsp light brown sugar
¾ cup whole milk
1 tbsp pure vanilla extract
½ tsp kosher salt
¾ lb croissants, cut into 1” cubes
2 tbsp butter
½ cup heavy cream
1 tbsp powdered sugar, plus more for garnish
1 tsp pure vanilla extract
For the strawberry sauce, cut the strawberries so they are all roughly the same size (leave the very small ones whole, cut the medium ones in half, and cut the large ones in quarters).
In a 2qt saucepan, combine the strawberries, brown sugar, lemon juice, and a pinch of salt over medium heat. Bring to a simmer and cook for about 8 minutes, stirring often. Reduce the heat to low and cook for another 4-5 minutes. Turn off the heat and allow the syrup to cool slightly in order to thicken.
Meanwhile, for the croissant bread pudding, preheat the oven to 375°F. Beat the eggs in a large mixing bowl. Whisk in the ¼ cup of brown sugar, whole milk, vanilla extract, and salt. Fold in the cubed croissants so that they’re fully coated in the liquid.
Heat a 12” cast-iron skillet over medium heat. Add the butter and let melt. Pour the croissant mixture into the skillet, spreading it into an even layer. Sprinkle the remaining 2 tablespoons of brown sugar over top. Bake for 12 minutes, or until golden and cooked through.
For the whipped cream, add the heavy cream to a stand mixer. Using a whisk attachment, whip the cream until frothy. Add the powdered sugar. Continue to whip until soft peaks form. Stir in the vanilla.
Serve the bread pudding in slices with the whipped cream and strawberry sauce over top, plus an extra dusting of powdered sugar if desired.