Croissant Bread Pudding
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!
Why this recipe is so great:
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.
Here are some reviews:
“This was incredible! I’ve never made bread pudding with croissants before, but I love croissants and I love bread pudding, so I thought I would give it a try. LOVED IT. The croissants gave the bread pudding a much lighter texture. The tartness from the raspberries was perfect as well. Definitely will be making again!” – Anna
“I made this recipe and it was wonderful. Being from the south, I added blackberries and pecans. My wife really liked the fact that the pudding is not overly sweet. I will definitely make it again.” – Gary
How to make croissant bread pudding:
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 custard mixture. Gently press down to make sure all the croissant pieces get 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 minutes or until the custard is set.
How to serve:
Serve warm with a dusting of powdered sugar or a drizzle of maple syrup. You can even serve this croissant bread pudding with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
How to make in advance:
Fully assemble the bread pudding. Then cover and store in the fridge until ready to bake. When ready to bake: remove from fridge, uncover, preheat the oven to 350F, and bake as instructed.
How to store:
Let cool completely, tightly cover with saran wrap or aluminum foil, and store in the fridge for up to 3 days.
How to reheat:
To reheat a singer serving – Place a portion on a microwave-safe plate and heat for 30-45 seconds until warm.
To reheat the whole dish – Place the casserole dish in the microwave for 1-2 minutes until warm or loosely tent with aluminum foil and reheat in the oven at 350F for 10-15 minutes until warm. 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.
You might also like:
- Easy Bread Pudding – made with cinnamon raisin bread
- Chocolate Chip Bread Pudding – made with brioche bread
- Eggnog Bread Pudding – made with just 3 ingredients
Did you make this recipe? Please kindly leave a comment with your star rating below.
This croissant bread pudding is a perfect breakfast treat. It’s warm, rich and buttery with a soft-silky texture.
- 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.
Leftovers can be covered and stored in the fridge for up to 3 days.
To make ahead – Fully assemble the bread pudding. Then cover and store in the fridge until ready to bake. When ready to bake: remove from fridge, uncover, and bake as instructed.
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Keywords: croissant bread pudding recipe, croissant bread and butter pudding, croissant pudding