Croissant Bread Pudding

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This croissant bread pudding is a perfect breakfast treat. It's warm, rich and buttery with a soft-silky texture.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 240

Author Lily Ernst

Ingredients

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

Optional

1 cup berries I used raspberries
1/4 cup nuts I used sliced almonds
powdered sugar to dusting

Instructions

Layer half of the croissants into a 2.5 qt greased baking dish. Sprinkle in half of your fresh berries. Layer the rest of the croissants on top.
5-6 croissants, 1 cup berries
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.
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
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.
1/4 cup nuts
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.

Notes

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.

Nutrition