Croissant Bread Pudding Recipe

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Croissant Bread Pudding Recipe

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!

Prep Time5

Cook Time40

Cooling30

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Servings

Author: Laura

Cost: $8

Equipment

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

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Grease a 9x9” 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

Ingredient Substitution 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.

Store/Freeze

Store leftovers 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!

Nutrition