Croissant Bread Pudding

A rich and indulgent croissant bread pudding with buttery layers, silky custard, and a golden crisp top – perfect for breakfast, dessert, or special occasions.

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Course: Breakfast, Brunch, Dessert

Cuisine: American, French

Prep Time: 20

Cook Time: 40

Soaking Time: 20

Total Time: 1 20

Servings: Slices

Calories: 420kcal

Cost: $10–$12

Equipment

1 9x13 inch baking dish or similar casserole dish
1 Large mixing bowl for custard
1 Wire whisk for mixing
1 Sharp knife for croissants
set Measuring cups/spoons accurate measuring
1 Kitchen timer for baking
1 Serving spoon for serving

Ingredients

Main Ingredients

6–8 whole Day-old croissants torn into pieces
4 large Eggs room temp
1 ½ cups Heavy cream slightly warmed
1 ½ cups Whole milk
¾ cup Granulated sugar
2 teaspoon Vanilla extract pure
½ teaspoon Salt

Topping

2 tablespoon Unsalted butter small pieces
¼ cup Brown sugar for topping
1 teaspoon Cinnamon
Optional add-ins chocolate chips, berries, nuts

Instructions

Tear croissants into a 9x13 inch dish or similar casserole dish.
In a large bowl, whisk eggs, cream, milk, sugar, vanilla, and salt until well combined.
Pour custard over croissants. Let soak for 15–20 minutes to absorb.
Dot with butter and sprinkle with brown sugar and cinnamon.
Bake at 350°F (175°C) for 35–45 minutes until golden and custard is set.
Let cool for 10 minutes before serving.

Notes

Use stale or day-old croissants for best texture. Feel free to customize with your favorite mix-ins like berries, nuts, or chocolate chips.

Nutrition