Breakfast/ Dessert/ Sweet Breakfast Ideas

Croissant Bread Pudding

22 May 2022 By Aleksandra

This croissant bread pudding makes an amazing indulgent breakfast or dessert. Custardy soft center with chocolate and raisins and crispy top sprinkled with cinnamon sugar. Served with vanilla sauce is absolutely delicious!

Croissant bread pudding served with berries on a white plate.

Ingredients

Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.

Here’s what you need to make delicious croissant bread pudding:

Labeled ingredients for croissant bread pudding.
  • croissants – preferably day-old but if you have freshly baked croissants you can also use them in this recipe, you just have to bake them so they dry out a bit
  • for the custard: eggs, milk, heavy cream, sugar, vanilla, cinnamon, salt
  • butter – for greasing the baking dish
  • optional add-ins: raisins and bittersweet chocolate (highly recommended!)
  • what you could also add: fresh berries such as blueberries or raspberries, orange zest, dried cranberries instead of raisins, chopped nuts

How to make croissant bread pudding step by step

Croissants cut into cubes on a wooden board. Cinnamon sugar in a cup.

STEP 1: Prepare the croissants: Cut your croissants (8 small or 6-7 large) into large chunks. If you have fresh croissants, cut them in half horizontally then bake them at 425°F (220°C) for a couple of minutes or until lightly browned and crispy (fresh croissants won’t absorb the custard as well as dried croissants).

STEP 2: Make cinnamon sugar: combine 2 tablespoons sugar (from the 3/4 cup) and 1/2 teaspoon cinnamon, set aside.

Custard mixture in a bowl. Croissants with custard mixture in a baking dish.

STEP 3: Make the custard: In a large bowl, whisk together the remaining sugar (1/2 cup+2Tbsp), cinnamon (1 ts), milk (2c), heavy cream (1/2c), vanilla (2ts), 4 eggs, and salt (1/4 ts).

STEP 4: Assemble: Grease an 8×12 inch (20x30cm) baking dish with butter (1 Tbsp). Add the croissants, chocolate (45g chunks or 1/4c chips), and raisins (1/2 c). Toss the croissants so that the raisins and chocolate are evenly distributed. Pour in the custard and press the croissants slightly into the custard. It should almost cover the croissants but not entirely – the top part of the croissant bake should be crispy.

Croissantbread pudding is being sprinkled with cinnamon sugar. Baked croissant bread pudding in a baking dish.

STEP 5: Sprinkle the top of the casserole with cinnamon sugar. Let stand for 15 minutes while your oven is getting warm. Preheat the oven to 350°F (180°C).

STEP 6: Bake for pudding for about 45 minutes or until the pudding is golden and crispy on top and the custard is set and not jiggly (you can measure the temperature of the bake to make sure it’s baked through, it should be 160°F/71°C in the center of the pudding)

Enjoy!

Croissant bread pudding in a baking dish with a piece missing, drizzled with vanilla sauce.

What to serve it with:

  • vanilla sauce – the best for this recipe! (shown on the photos)
  • just a sprinkle of powdered sugar
  • drizzle of maple syrup
  • just on its own – it’s delicious!
  • for a breakfast, I like to serve it with fresh berries and plain or vanilla yogurt or apple sauce / strawberry sauce
  • as a dessert, you can also serve it with salted caramel sauce and whipped cream

Storage and reheating instructions

This dish reheats very well. You can reheat it in the oven or in a microwave. It makes a great make-ahead breakfast.

How to reheat it in the oven: put the baking dish in a cold oven and set it to 350°F/180°C, bake for about 10-15 minutes or until warm.

It also freezes very well. Place it in closed containers and freeze for up to 3 months. Thaw in the fridge and warm up in the oven. You can also bake it straight from the freezer.

Make ahead: This recipe is also perfect to make ahead! You can prepare it the night before, let it sit in the fridge overnight, and bake in the morning.

Vanilla sauce is being poured over croissant bread pudding on a white plate with berries.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Croissant Bread Pudding

This croissant bread pudding makes an amazing indulgent breakfast or dessert. Custardy soft center with chocolate and raisins and crispy top sprinkled with cinnamon sugar. Served with vanilla sauce is absolutely delicious!
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Croissant bread pudding on a white plate served with berries.
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Prep Time 10 minutes
Cook Time 45 minutes
resting time 15 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 544kcal
Author Aleksandra

Ingredients

  • 8 small or 6-7 large croissants preferably 1-day old
  • 4 large eggs
  • 2 cups milk 480ml
  • 1/2 cup heavy cream 120ml
  • 3/4 cup sugar 150g
  • 1 1/2 teaspoons cinnamon divided, 1+1/2 ts
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup raisins 75g
  • 1 1/2 ounces (45g) bittersweet chocolate or 1/4 cup bittersweet chocolate chips
  • 1 tablespoon soft butter for greasing the pan

Instructions

  • Prepare the croissants: Cut your croissants into large chunks. If you have fresh croissants, cut them in half horizontally then bake them at 425°F (220°C) for a couple of minutes or until lightly browned and crispy (fresh croissants won’t absorb the custard as well as dried croissants).
  • Make cinnamon sugar: combine 2 tablespoons sugar (from the 3/4 cup) and 1/2 teaspoon cinnamon, set aside.
  • In a large bowl, whisk together the remaining sugar, cinnamon, milk, heavy cream, vanilla, eggs, and salt.
  • Assemble: Grease an 8×12 inch (20x30cm) baking dish with butter. Add the croissants, chocolate, and raisins. Toss the croissants so that the raisins and chocolate are evenly distributed. Pour in the custard and press the croissants slightly into the custard. It should almost cover the croissants but not entirely – the top part of the croissant bake should be crispy.
  • Sprinkle the top of the casserole with cinnamon sugar. Let stand for 15 minutes while your oven is getting warm. Preheat the oven to 350°F (180°C).
  • Bake for pudding for about 45 minutes or until the pudding is golden and crispy on top and the custard is set and not jiggly (you can measure the temperature of the bake to make sure it's baked through, it should be 160°F/71°C in the center of the pudding).
  • Enjoy!

Notes

If your pudding is starting to brown too much, cover it loosely with a piece of aluminum foil.
Calories = 1 serving (1/6 of the recipe). This is only an estimate!
Course Breakfast, Dessert
Cuisine American
Diet Vegetarian
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