Let me start by saying that subbing in croissants for run-of-the-mill bread when making bread pudding already is a game changer. The inclusion of croissants takes bread pudding to a completely different level ... a really, really good level. So, this recipe is already elevated drastically because of those flaky, buttery croissants.
I must mention that one of the things that turns me off from some bread puddings is that sometimes it tastes as if I'm eating bread baked up in sweetened scrambled eggs. (Anyone else?) Some recipes just simply call for way too many eggs. Here, you'll find that there is only one whole egg and one egg yolk in the custard, which results in no over-the-top egg-y taste or texture.
Cinnamon, vanilla and nutmeg come together in the custard base to flavor up this dessert. (And, your house will smell awesome while this bakes, too.) Next, I break open a can of apple pie filling to dollop atop the dessert to really drive home the autumnal flavor.
The highlight of this dessert has to be the sauce, however. I'm telling you, guys ... I don't even know how to describe it in words. It's so incredibly different than any other dessert sauce I've ever made, but I think it just might be the best. Something magical happens due to the addition of baking soda in the sauce. It gets all frothy and foamy. It's so insane in theory, yet it is definitely insanely amazing in taste. I beg of you ... do not skip the Caramel Foam Drizzle sauce.
