Croissant Bread Pudding
Posted Mar 14, 2025
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This croissant bread pudding recipe is irresistibly delicious! A vanilla-infused custard is poured over day-old croissants and baked to perfection! It’s a decadent twist on a classic dessert!
This croissant bread pudding is one of the most delicious recipes I’ve ever created. It’s easy to make with 9 simple ingredients, but tastes like it came from a gourmet restaurant!
Best served warm with vanilla ice cream (or whipped cream or caramel sauce – or all 3) you will wow family and friends with this incredible dessert.
You can customize this croissant bread pudding recipe by adding cinnamon, raisins, or mix-ins of your choice – or by using flavored croissants (like chocolate croissants).
Croissant Bread Pudding: Ingredients & Substitutions
- Croissants. I purchase croissants from a local bakery or Costco to make this recipe! You can also use chocolate croissants (yum), almond croissants, etc.
- Light brown sugar. If you like a stronger molasses taste, you can use dark brown sugar.
- Granulated sugar. Organic cane sugar is a great substitute for white sugar.
- Salted butter. unsalted butter works well.
- Whole milk/heavy cream. This recipe calls for 4 cups of liquid. I prefer using a 1 : 1 ratio of milk to cream, you can adjust that to your liking. I do not recommend using anything with a lower fat content than whole milk.
How to Make Croissant Bread Pudding
Let’s walk through this recipe together, and please watch the video for additional guidance!
Begin by preheating the oven to 350 degrees F and greasing a a 9×9” pan with butter.
Then, chop or tear the croissants into ½” to 1″ pieces and arrange the croissant pieces in the prepared pan.
Then, make the custard. Begin by whisking the eggs in a large bowl. I like using a batter bowl because it has a “spout” that makes it easier to pour.
Next, whisk in the brown sugar and granulated sugar.
Then, whisk in melted butter, milk, cream, vanilla and sea salt until combined.
Then, pour the custard mixture over the croissants in the baking dish and gently press the croissants down with a spatula until every piece is absorbing the liquid
Bake the croissant bread pudding, uncovered, in the preheated oven for 40-45 minutes, until the top is set and springs back lightly when pressed, a cake tester inserted in the center comes out clean or the internal temperature of the pudding is 165 degrees F.
Let cool for at least 30 minutes before serving.
Serve
Serve the croissant bread pudding warm. It’s so absolutely delicious it really doesn’t need toppings, but some suggesting include whipped cream, vanilla ice cream, caramel sauce, chocolate sauce etc.
Store/Freeze
Store leftover croissant bread pudding in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat in the microwave or oven to restore the fresh-from-the-oven taste!
Croissant Bread Pudding Recipe FAQS
It’s delicious either way – but I think it’s best when served warm.
Yes, double the ingredients and bake in a 9×13″ baking dish. You may need to extend baking time up to 5 minutes.
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Croissant Bread Pudding Recipe
Ingredients
- 6 day-old croissants torn or cut into pieces (about 8 cups of croissants)
- 4 eggs (beaten)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup butter (melted)
- 1 cup whole milk (room temperature)
- 1 ½ cups heavy whipping cream (room temperature)
- 2 teaspoons pure vanilla extract
- ¼ teaspoon fine sea salt
- 1 Tablespoon butter for greasing the pan.
Optional Add-Ins
- ½ teaspoon cinnamon
- ½ cup raisins
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9×9” pan with butter. Arrange the croissant pieces in the pan.
- In a large bowl, whisk the eggs.
- Then, whisk in the brown sugar and granulated sugar.
- Next, whisk in melted butter, milk, cream, vanilla and sea salt until combined.
- Pour custard mixture over the croissants in the baking dish.
- Gently press the croissants down with a spatula until every piece is absorbing the liquid.
- Bake, uncovered, in the preheated oven for 40-45 minutes, until the top is set and springs back lightly when pressed, a cake tester inserted in the center comes out clean or the internal temperature of the pudding is 165 degrees F.
- Let cool for at least 30 to 60 minutes, then serve warm with whipped cream, caramel sauce, etc.
Video
Notes
- Croissants. I purchase croissants from a local bakery or Costco to make this recipe! You can also use chocolate croissants (yum), almond croissants, etc.
- Light brown sugar. If you like a stronger molasses taste, you can use dark brown sugar.
- Granulated sugar. Organic cane sugar is a great substitute for white sugar.
- Salted butter. unsalted butter works well.
- Whole milk/heavy cream. This recipe calls for 4 cups of liquid. I prefer using a 1 : 1 ratio of milk to cream, you can adjust that to your liking. I do not recommend using anything with a lower fat content than whole milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
