Croissant Bread Pudding
So yesterday, I was cleaning out the pantry and found a stash of day-old croissants. I thought, "Why not turn them into something magical?" Who would have guessed that those sad-looking pastries could transform into a delicious croissant bread pudding with just a few simple ingredients! This recipe is a lifesaver when you need a comforting dessert with minimal fuss, and let me tell you, it was a hit at our family dinner last night. Alex and Sarah even asked for seconds!
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If you're interested in another sweet treat, check out our gluten-free lemon crinkle cookies.
Why you’ll love this recipe
This croissant bread pudding is like a warm hug in dessert form. It's easy to make, requires just a handful of ingredients, and fills your home with a delicious aroma as it bakes. Whether you're hosting a brunch or just fancy a cozy dessert, this pudding is your go-to. Plus, the buttery croissants add a unique texture that everyone will rave about.
Ingredients
- 6 pieces day-old croissants, torn or cut into pieces (about 8 cups)
- 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
- ½ teaspoon cinnamon (optional)
- ½ cup raisins (optional)
Step-by-step instructions
- Preheat your oven to 350 degrees F.
- Grease a 9×9” pan with a tablespoon of butter. Arrange the croissant pieces in the pan.
- In a large bowl, whisk the 4 eggs.
- Whisk in both sugars until combined.
- Add the melted butter, milk, cream, vanilla, and sea salt, whisking until smooth.
- Pour the custard mixture over the croissants in the baking dish.
- Gently press the croissants down with a spatula until every piece is soaking up the liquid.
- Bake, uncovered, in the preheated oven for 40-45 minutes, or until the top is set and a tester comes out clean.
- Let cool for 30 to 60 minutes, then serve it warm.
Recipe tips & variations
For a fun twist, sprinkle some cinnamon or toss in a handful of raisins before baking. If your family isn't a fan of raisins, try chopped pecans or chocolate chips for added flavor. Feel free to adjust the sweetness to your liking or swap brown sugar for demerara sugar for a caramel-like undertone.
Storage & reheating
Store any leftovers in an airtight container in the fridge for up to three days. When it's time to enjoy again, reheat in a 300-degree F oven for about 10-15 minutes to avoid drying it out. Microwaving can work in a pinch but tends to make it a bit soggy.
FAQs
Why is my croissant bread pudding soggy or not setting properly?
If your pudding is too soggy, it may be due to too much liquid or underbaking. Make sure the custard mixture covers the croissants but not excessively. Also, ensure it's baked until the top is completely set.
Can I make croissant bread pudding ahead of time?
Absolutely! You can prepare the pudding up to the baking step a day in advance, then store it covered in the fridge. Just bake it 10-15 minutes longer if cold.
What type of croissants work best for croissant bread pudding?
Day-old croissants are ideal because they soak up the custard nicely without turning mushy. Fresh croissants can work too; just toast them slightly first.
How do I reheat croissant bread pudding without drying it out?
The best way to reheat it is a short stint in the oven as mentioned earlier—about 10-15 minutes at 300 degrees F should do the trick without drying.
Recipes you may like
- Gluten-Free Lemon Crinkle Cookies
- Creamy Mango Banana Smoothie for a Fresh Morning Boost
- Pineapple Green Smoothie
This croissant bread pudding really is a treat, and it's easier than it looks! I hope you enjoy it with your family as much as we did. Don't hesitate to reach out with your own variations or experiences. Happy cooking!
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Croissant Bread Pudding
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Delicious croissant bread pudding made from day-old croissants with simple ingredients.
Ingredients
- 6 pieces day-old croissants, torn or cut into pieces (about 8 cups)
- 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
- ½ teaspoon cinnamon (optional)
- ½ cup raisins (optional)
Instructions
- Preheat your oven to 350 degrees F.
- Grease a 9×9” pan with a tablespoon of butter. Arrange the croissant pieces in the pan.
- In a large bowl, whisk the 4 eggs.
- Whisk in both sugars until combined.
- Add the melted butter, milk, cream, vanilla, and sea salt, whisking until smooth.
- Pour the custard mixture over the croissants in the baking dish.
- Gently press the croissants down with a spatula until every piece is soaking up the liquid.
- Bake, uncovered, in the preheated oven for 40-45 minutes, or until the top is set and a tester comes out clean.
- Let cool for 30 to 60 minutes, then serve it warm.
Notes
- Store any leftovers in an airtight container in the fridge for up to three days.
- Reheat in a 300-degree F oven for about 10-15 minutes to avoid drying it out.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 piece
