With this irresistible Croissant Bread Pudding Recipe, you’ll transform leftover pastries into a rich, decadent dessert that everyone will rave about.
This Croissant Bread Pudding Recipe blends flaky, buttery croissants with a luscious, vanilla-infused custard. The result? A dessert that's beautifully comforting yet sophisticated enough to impress any guest.
Whether you're planning a weekend brunch, looking for a show-stopping dessert, or craving a luxurious breakfast, this Croissant Bread Pudding Recipe delivers every time. The simple preparation and stunning flavor make it a go-to for busy mornings and special occasions alike.
Ready to give those pastries a second life?
Let’s dive into the ultimate Croissant Bread Pudding Recipe — a sweet, crowd-pleasing dish that’s too good to waste!
Why Croissant Bread Pudding Is Worth Making
The buttery, flaky layers of croissants create perfect little pockets that soak up a sweet, vanilla-scented custard. With this Croissant Bread Pudding Recipe, every bite bursts with incredible texture and deep, rich flavor.
Unlike traditional versions made with sandwich bread, the Croissant Bread Pudding Recipe has a natural, buttery richness baked right in. No need to add extra fat — the croissants do all the heavy lifting! You’ll enjoy a dessert that’s not only more decadent but also beautifully golden with crispy edges and a soft, melt-in-your-mouth center.
This Croissant Bread Pudding Recipe is perfect for:
- Using up day-old croissants
- Creating an impressive yet easy dessert for entertaining
- Preparing a make-ahead dessert that saves you time
- Serving cozy winter comfort food
- Highlighting an elegant brunch centerpiece
If you're looking for a simple way to turn leftover pastries into something unforgettable, this Croissant Bread Pudding Recipe is your delicious answer!
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Ingredients
- Day-old croissants
- Eggs
- Whole milk
- Heavy cream
- Granulated sugar
- Vanilla extract
- Ground cinnamon
- Salt
- Unsalted butter
- Optional add-ins: raisins, chocolate chips, or chopped pecans
See recipe card for quantities.
Simple Substitutions
- Dairy-free option: Use almond milk and coconut cream instead of dairy milk and cream.
- Lower sugar option: Use a natural sweetener like maple syrup.
- Gluten-free version: Use gluten-free croissants if available.
- Flavor variations: Add orange zest, bourbon, or almond extract for different flavor profiles.
Instructions
Prepare and Soak
- Preheat your oven to 350°F (175°C) and grease a baking dish with butter.
- Tear or cut day-old croissants into pieces and place them in the dish, adding any optional mix-ins like chocolate chips or raisins.
- In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt, then pour this custard mixture over the croissants and press down gently to help them absorb the liquid.
Pro tip: For extra flavor, lightly toast the croissant pieces in the oven for 5 minutes before adding them to the baking dish. This brings out their buttery flavor even more.
Bake the Pudding
- Let the mixture soak for at least 15 minutes (or refrigerate overnight for better flavor development).
- Bake for 35-45 minutes until the pudding is puffed, set in the center, and golden brown on top.
- Cover with foil for the first 25 minutes of baking to prevent over-browning, then remove for the final cooking time.
Pro tip: The pudding is done when a knife inserted in the center comes out mostly clean with just a few moist crumbs. The center should have a slight jiggle when gently shaken.
Serve and Enjoy
- Allow the bread pudding to cool for at least 15 minutes before serving.
- Serve warm with vanilla sauce, caramel sauce, or a scoop of vanilla ice cream.
- Store leftovers in the refrigerator for up to 3 days, reheating individual portions in the microwave when ready to enjoy.
- Prepare and Soak: Pour custard evenly over croissants and gently press to soak.
- Bake the Pudding: Bake the pudding until puffed and golden brown.
- Serve and Enjoy: Serve warm with caramel sauce or ice cream.
Equipment For Croissant Bread Pudding
The beauty of this bread pudding with croissants recipe is that it requires minimal specialized equipment:
- 9x13-inch baking dish: A ceramic or glass dish works best for even heating. You can also use individual ramekins for single servings.
- Large mixing bowl: For combining the custard ingredients.
- Whisk: Essential for creating a smooth, well-incorporated custard mixture.
- Measuring cups and spoons: For accurate measurement of ingredients.
- Spatula: Helpful for pressing down the croissants to absorb the custard.
If you want to elevate your preparation:
- Vanilla bean grader: If using actual vanilla beans instead of extract, this helps maximize their flavor.
- Kitchen thermometer: For perfect custard temperature (should reach 170°F but not exceed 175°F).
Expert Cooking Tips
- Temperature matters: Make sure your eggs and dairy are at room temperature before mixing. This creates a smoother custard that bakes more evenly.
- The pressing technique: After pouring the custard over the croissants, press down periodically during the soaking period to ensure even absorption.
- Testing for doneness: Insert a knife into the center - it should come out mostly clean with a few moist crumbs. A completely clean knife means it might be overbaked.
- Serving temperature: This dessert is delicious warm, at room temperature, or even cold from the refrigerator the next day.
- Make it ahead: You can prepare the entire dish up to the baking step and refrigerate overnight. Just bring to room temperature for 30 minutes before baking.
Delicious Variations to Try
Chocolate Croissant Bread Pudding
Fold in ¾ cup chocolate chips or chunks along with the croissant pieces. Dark, milk, or white chocolate all work wonderfully, or use a combination for a triple chocolate version.
Blueberry Croissant Bread Pudding
Add 1½ cups fresh or frozen blueberries (no need to thaw if frozen) between the layers of croissant pieces. The berries burst during baking, creating pockets of fruity goodness throughout the pudding.
Nutella Croissant Bread Pudding
Spread a thin layer of Nutella on each croissant piece before tearing them up. The hazelnut spread creates swirls of chocolate throughout the finished pudding.
Savory Croissant Bread Pudding
For a brunch option, reduce the sugar to 1 tablespoon, skip the vanilla, and add 1 cup shredded cheese, ½ cup cooked crumbled bacon, and 2 tablespoons chopped chives. This makes a fantastic savory alternative!
This Croissant Bread Pudding Recipe isn’t just a clever way to use leftover croissants — it’s a canvas for creativity. Rich custard and flaky texture make it a standout dessert.
Fold in ½ cup white chocolate chips and 1 cup fresh raspberries. The tartness of the berries balances beautifully with the sweet white chocolate and buttery croissants.
Storage
Fridge Storage
This croissant bread pudding keeps beautifully in the refrigerator for up to 3 days. Cover the cooled pudding tightly with plastic wrap or transfer to an airtight container.
Reheating Instructions
- Individual portions: Microwave for 30-45 seconds until warmed through.
- Whole pudding: Cover with foil and warm in a 300°F oven for about 15-20 minutes.
- Crisping the top: For a freshly baked texture, place under the broiler for 1-2 minutes after reheating (watch carefully to prevent burning).
Freezing Instructions
This bread pudding freezes surprisingly well:
- Cool completely after baking.
- Cut into individual portions.
- Wrap each portion in plastic wrap, then aluminum foil.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
The Secret Ritual Behind a Perfect Croissant Bread Pudding Recipe
When I first started making my Croissant Bread Pudding Recipe, an old pastry chef whispered a secret that changed everything. It wasn’t about the ingredients or the oven temperature — it was about the soak. After pouring the silky custard over the torn croissants, he taught me to gently press the buttery pieces down with a clean hand, allowing them to soak deeply before letting them spring back. Repeating this simple, almost meditative motion a few times during the soaking process transformed the dish.
The croissants drank in every drop of custard while staying light and airy, never collapsing into mush.
This little-known technique is the difference between an average dessert and a truly unforgettable Croissant Bread Pudding Recipe — moist, rich, and tender in every bite, with that irresistible golden top. Now, every time I make it, I remember that secret ritual — and it never fails to impress.
FAQ
Can I use croissants for bread pudding?
Yes, croissants make exceptional bread pudding! Their buttery, flaky texture absorbs custard beautifully while maintaining structure. Day-old croissants work best as they soak up more liquid without becoming mushy. The natural butter in croissants creates a richer flavor than regular bread, resulting in a more decadent, luxurious croissant bread pudding with minimal extra ingredients needed.
What's the best bread to use for bread pudding?
The best bread for bread pudding is one with structure that can absorb liquid without falling apart. Brioche, challah, and croissants are top choices due to their eggy, buttery composition. Day-old bread works better than fresh as it absorbs more custard. Croissant bread pudding offers superior results because the laminated dough creates delicious texture contrasts between crispy edges and custardy centers.
Why is my bread pudding soggy?
Bread pudding becomes soggy when there's too much liquid for the bread to absorb or insufficient baking time. For perfect croissant bread pudding, use day-old pastries, maintain a 2:1 liquid-to-bread ratio, and ensure proper baking (until center reaches 165°F). Let the mixture soak 15-30 minutes before baking so the croissants fully absorb the custard, and don't skip the resting period after baking.
What to do with an old croissant?
Transform old croissants into delicious treats! Make croissant bread pudding by soaking them in custard and baking until golden. Create croissant French toast by dipping in egg mixture and pan-frying. Pulse them into buttery breadcrumbs for toppings. Slice and toast for croutons or crackers. Stuff with savory fillings for a quick meal. Day-old croissants actually make better puddings than fresh ones!
Make This Croissant Bread Pudding Recipe Your Signature Dessert
This Croissant Bread Pudding Recipe isn’t just a clever way to use up leftover croissants — it’s a canvas for creativity. With its rich custard and buttery, flaky texture, this dessert easily outshines traditional bread pudding, yet comes together with surprisingly little effort.
Whether you’re whipping it up for a cozy family night, a celebratory brunch, or an elegant dinner party finale, this Croissant Bread Pudding Recipe promises to leave a lasting impression. Customize it with your favorite flavors — chocolate chips, berries, or a splash of bourbon — and make it uniquely yours!
If you love decadent yet easy desserts, be sure to check out my other reader favorites like the Easy No Cook Key Lime Cheesecake and the Irresistible Flourless Chocolate Cake With Cocoa Powder. They’re just as simple, luxurious, and perfect for any occasion.
Have you tried making a Croissant Bread Pudding Recipe before? Share your favorite add-ins and personal twists in the comments below. Don’t forget to leave a star rating if you give this recipe a try!
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Croissant Bread Pudding Recipe
Equipment
- 1 9x13 inch baking dish Glass or ceramic preferred
- 1 Large mixing bowl For making the custard mixture
- 1 Whisk Essential for smooth custard
- 1 Measuring cups and spoons Accurate measuring
- 1 Spatula To press croissants gently
Ingredients
- 6–8 Day-old croissants Torn into pieces
- 4 Large eggs Room temperature
- 2 cups Whole milk
- 1 cup Heavy cream
- ¾ cup Granulated sugar
- 1½ teaspoon Vanilla extract Use pure vanilla for best flavor
- 1 teaspoon Ground cinnamon Optional for extra flavor
- ¼ teaspoon Salt Balances the sweetness
- 1 tablespoon Unsalted butter For greasing the baking dish
- Optional Chocolate chips raisins, chopped pecans Add-ins for variety
Instructions
- Preheat oven and grease baking dish
- Tear croissants and add to dish
- Whisk custard ingredients
- Pour custard over croissants
- Gently press croissants into custard
- Let soak for 15 minutes
- Bake covered, then uncovered until golden
- Cool slightly before serving
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