This croissant bread pudding is a perfect breakfast treat. It’s warm, rich and buttery with a soft-silky texture. You can easily adapt this recipe by adding in your favorite berries and nuts for extra flavor and texture. Oh, and a dusting of powdered sugar doesn’t hurt either!
I love starting my day with a hot breakfast. Especially now that the cooler weather is settling in. This is a great make-ahead recipe because you can prepare everything the night before, and just pop it in the oven while everyone is waking up. Then the whole family can sit down together to enjoy a nice nutritious morning meal, and start their day feeling warm and satisfied.
This recipe is also a great way to use leftover or stale croissants. I usually buy my croissants from Costco which has a great deal for a dozen and they are amazing fresh, but after a couple of days, they lose their appeal and no one in my family wants to eat them anymore. So a recipe like this gives them a refresh and saves them from going into the garbage.
To prepare this bread pudding, you simply cut 5-6 croissants into 1″ cubes. Layer half into a baking dish. Add in some berries or even dried fruit if desired. Layer the rest of your cut-up croissants on top. Pour in your egg mixture. Gently press down to make sure all the croissant pieces gets soaked into the liquid. I tilt my baking dish all around to make sure all the edge pieces get soaked too. Top with more add-ins if desired. Let stand for 15 minutes while your oven preheats or in the fridge overnight. Bake for 45-55 minutes and you’ve got a piping hot, delicious and filling meal.
This croissant bread pudding is an indulgent treat, yet so simple to make. The texture is soft and custard-like. The taste is rich and buttery with notes of vanilla and a hint of almond extract. I do recommend adding in some of your favorite berries and nuts. The tartness of the berries pairs well with the richness of the croissants. The nuts add a nice crunch to contrast the softness of the pudding. Both additions add another layer of flavor and texture to an already tasty treat.
Croissant Bread Pudding
This croissant bread pudding is a perfect breakfast treat. It’s warm, rich and buttery with a soft-silky texture.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 8-10
- Category: breakfast, snack
- Method: bake
- Cuisine: American
- 5–6 croissants, cut into 1″ cubes (enough to fill your 2.5 qt baking dish)
- 2 cups (500ml) milk
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
- 1 cup berries (I used raspberries)
- 1/4 cup nuts (I used sliced almonds)
- powdered sugar to dusting
- Layer half of the croissants into a 2.5 qt baking dish. Sprinkle in half of your fresh berries. Layer the rest of the croissants on top.
- In a large bowl, whisk together the milk, eggs, sugar, vanilla, almond extract and salt. Pour the mixture over the croissants. To make sure all the pieces get moistened, tilt the baking dish all around, and gently press them into the liquid.
- Top with the rest of your berries and sprinkle the nuts on top if using. Let stand for 15 minutes (or cover and place in fridge if making ahead) while your oven preheats to 350F.
- Bake for 45-55 minutes or until a thin knife inserted into the center comes out clean. The center should be set and puffed up when done. Let stand for 15 minutes before serving. Dust with powdered sugar if desired.
To make ahead, cover and store in the fridge overnight. When ready to bake, remove from fridge, preheat your oven to 350F and bake as instructed.
Keywords: croissant bread pudding recipe, croissant bread and butter pudding, croissant pudding