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Croissant bread pudding on a white plate served with berries.
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5 from 1 vote

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!
Course Breakfast, Dessert
Cuisine American
Diet Vegetarian
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


  • 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


  • 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 8x12 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!


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!


Calories: 544kcal