Real Recipes From Real Home Cooks ®

croissant bread pudding

Recipe by
Beth Pierce
Ofallon, MO

This scrumptious Croissant Bread Pudding with creamy vanilla sauce is so easy making it the ultimate comfort dessert or breakfast. It is always a hit with friends and family. Leftovers heat up like a dream and are perfect for school days and busy mornings. Make it an over the top dessert with fresh berries and a little bit of cognac or Irish Coffee. For breakfast or brunch serve with Fruit Salad and Strawberry Mimosas.

yield 10 serving(s)
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For croissant bread pudding

  • 6 lg
    day old croissants (about 8 cups)
  • 4 lg
  • 2 1/2 c
    whole milk
  • 1 c
  • 1/4 c
    butter melted and slightly cooled
  • 1 1/2 tsp
  • 1/4 tsp
  • 1 1/2 tsp
    vanilla extract
  • 1/2 c
    raisins (optional)
  • 1/2 c
  • 1/2 c
  • 1/2 c
    brown sugar
  • 1/2 c
    heavy whipping cream
  • 2 tsp

How To Make croissant bread pudding

  • 1
    Preheat oven to 350 degrees. Spray 9×9 inch (or equivalent size) with nonstick baking spray.
  • 2
    Cut the croissants into bite size cubes. Layer them in the prepared casserole dish. Whisk together the eggs, milk, sugar, butter, cinnamon, nutmeg, and vanilla extract. Pour it over the bread gently pressing the bread down into the mixture. If desired sprinkle the top with raisins.
  • 3
    Let the mixture sit for about 30 minutes so the bread can soak up the custard. Bake for 50-55 minutes or until the top is browned and the pudding is set. Let the pudding sit for 15 minutes before cutting.
  • 4
    Meanwhile in a small saucepan combine butter, sugar, brown sugar and cream. Heat over medium heat stirring constantly until the mixture coats the back of a spoon. It will bubble a lot so it needs constant stirring. Remove from the heat and it let it cool for 10 minutes before stirring in the vanilla. Be careful it may still bubble up.
  • 5
    Drizzle the hot sauce over the warm bread pudding.