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    Home » Recipes » Desserts

    Dec 13, 2020 · Modified: Feb 27, 2022 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income via ads.

    Croissant Bread Pudding

    Jump to Recipe Jump to Video Print Recipe

    Croissant Bread Pudding is a yummy combination of buttery croissants, fresh fruit and a sumptuous vanilla custard pudding that's both rich and luxurious. But perhaps the best part of this bread pudding recipe is you can serve it warm or cold and it's ready to bake in less than 15 minutes. Serve it for your next brunch or for dessert.

    A portion of bread pudding on a plate with fresh raspberry on top.
    Since we assemble this in layers, the fresh berries are blended throughout the entire dish of croissant bread pudding.

    Ingredients to have on hand

    • Croissants
    • Half and half
    • Eggs
    • Vanilla
    • Fresh berries
    Half and half in a measuring cup with a whisk and three eggs.
    Simple ingredients combine to create the delicious custard for this bread pudding.

    Fast Prep Time

    It takes fewer than 15 minutes to dice the croissants and pour the sweetened half and half mixture over the top.

    Whisk together the half and half, sugar, vanilla extract and eggs in a 4-cup glass measuring cup and you've just prepped a delicious, easy dessert recipe.

    It's so easy to make a delicious dessert or brunch treat.

    The dish will be full

    It will seem like the dish is very full when you add the croissants and fruit, but that's OK. When you pour the liquid ingredients over the top, you'll cover all of the croissants with just enough of the sweetened half and half mixture. The rest of the liquid will settle to the bottom of the dish and create a delicate layer of custard.

    I like to use glass bakeware when I'm baking a dessert that I plan to serve from. Here's a dish that I recommend, but any 8" x 8" or 9" x 9" baking pan will work great!

    A serving on a plate with a sprig of mint and fresh raspberries.
    Flaky croissants on top, fresh fruit in the middle and a sweet custard along the bottom, this a delicious way to use up leftover croissants.

    Top Tips and FAQ

    How should I store croissant bread pudding?

    In my experience with this recipe, it's best served within two days and definitely store any leftovers in the refrigerator.

    Remember, there's a custard-like layer along the bottom of the dish and those ingredients need to be refrigerated, even after baking.

    Can I freeze bread pudding?

    Technically yes, but I think croissant bread pudding is best served either warm from the oven on the day you bake it, or it cold from the fridge.

    You can freeze bread pudding after it's cooled. Be sure to cover the dish tightly with foil. You can freeze it for up to three months.

    Thaw it in the refrigerator for 8 - 10 hours, and remove it from the fridge about 45 minutes before baking. Leave the foil on top, reheat in a 350° F oven for about 15 minutes.

    Are there substitutions for the croissants?

    Yes, you can also use brioche or challah bread. But note, neither will have the same buttery flavor or flakiness of croissants and the result will be a more dense bread pudding. Croissant bread pudding with fruit in a baking dish, before baking.

    Fruit is optional

    While this recipe calls for 1 ½ cups of fresh berries, I've made this without adding fresh fruit and it was just as delicious.

    The unsweetened fresh berries give the croissant bread pudding a tart, fresh burst of bright flavor and I love that.

    But be assured, this is a dessert (or brunch) recipe that will be enjoyed by all regardless of the fruit factor.

    Diced croissants in a glass baking dish.
    No fruit? No problem. This recipe is equally delicious without fresh fruit.

    Croissant Size and Leftovers

    I've made this using standard-sized, large croissants and much smaller mini-croissants. Personally, I prefer using the smaller croissants because it provides more of the sturdy croissant tips in the bread pudding since you use 12 small croissants instead of six standard-sized, large croissants.

    Most grocery stores sell large packages of croissants, but they do dry out quickly. If you have a few extras, this recipe is a great way to make sure no croissants from that big package ever go to waste.

    Croissants with fruit in a baking dish, before baking.
    Pour the half and half mixture over the top. There's no need to completely soak each and every croissant piece for this croissant bread pudding.

    No Need for Sauce on Top

    Many bread puddings call for a syrupy sauce drizzled on top of each serving. While I'm never one to decline an opportunity to add more sweetness to anything, this croissant bread pudding does just fine without a sauce on top.

    Sometimes though, just be fancy, I've dusted each serving with a light sprinkling of powdered sugar and placed a sprig of fresh mint on the side.

    The History of Bread Pudding

    Bread pudding has come a very long way from it's humble beginnings in the 11th and 12th centuries in England. Now bread pudding is enjoyed as a standalone treat, rather than simply a way to ensure stale bread doesn't go to waste.

    But hat tip to all those frugal bakers back in the day who came up with a great way to combine breads with a sweetened custardy pudding and with a delicious result.

    A slice of croissant bread pudding on a plate with a sprig of mint on the side

    Other Brunch Ideas

    I call this an easy dessert recipe, and it is. But this is also a delicious and impressive brunch recipe. Here are a few other brunch options that I think you will love:

    • Orange Sweet Rolls
    • Blue Cheese and Rosemary Scalloped Potatoes
    • Crockpot Banana Bread

    Other Dessert Ideas

    I love to use fresh fruit in dessert recipes. Give these a try and let me know what you think, remember to rate the recipes you make here on the Crinkled Cookbook.

    • Fresh Fruit Tart
    • Chocolate Strawberry Pie
    • No-Peel Apple Cake

    Be sure to give a star rating to the recipes you make from the Crinkled Cookbook. I always love hearing from you. Sharing is great too! Use the buttons after the recipe to text it with just one click or send it to family and friends on Pinterest and Facebook. Enjoy.

    Croissant bread pudding with fruit in a baking dish, before baking.

    Croissant Bread Pudding

    Easy to make and as delicous as any dessert you'd find in a bakery! Croissant bread pudding is the perfect combination of buttery croissants, sweetened half and half, fresh fruit and a delicious vanilla custard pudding.
    5 from 110 votes
    Print Rate Pin Recipe
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Resting Time: 30 minutes
    Servings: 8
    Calories: 386kcal
    Author: Melinda O'Malley Keckler

    Ingredients 

    • 6 croissants large - or 12 mini-croissants
    • 2 cups half and half
    • 1 cup sugar
    • ½ teaspoon vanilla extract
    • 3 eggs
    • 1 cup raspberries fresh
    • ½ cup blueberries fresh

    Instructions

    • Butter a 9” x 9” glass baking dish or spray with Pam.

    Prepare Croissant Pudding

    • Cut croissants into bite-sized pieces and set aside. In a large, 4-cup glass measuring cup add half and half, sugar, vanilla extra and eggs. Whisk to combine.
    • Place ½ the croissants in a baking dish and top with half of the fruit, creating a first layer. Next, place what's left of the croissants and fruit on top of that first layer. Pour the liquid from the measuring cup over all of the diced croissants and fruit. Set aside and allow the dish to rest for 30 minutes or refrigerate overnight.

    Bake

    • Preheat oven to 350°
    • Bake for 30-40 minutes or until the croissants are lightly browned on top and there is bubbling around the edges.
    • Serve immediately. If for brunch or breakfast, enjoy with coffee or orange juice. For dessert, serve as-is or top with a dusting of powdered sugar or dollop of whipped cream. I like to garnish with a sprig of fresh mint.
    Did you make this recipe? Scroll up and leave a star rating.Tap @crinkledcookbook and follow me today.

    Notes

    This recipe is absolutely delicious when it's piping hot from the oven, but it's also wonderful served cold from the refrigerator. A great way to enjoy any leftovers! 

    Nutrition

    Serving: 8gCalories: 386kcalCarbohydrates: 50gProtein: 8gFat: 18gSaturated Fat: 10gCholesterol: 112mgSodium: 248mgPotassium: 182mgFiber: 2gSugar: 32gVitamin A: 621IUVitamin C: 5mgCalcium: 92mgIron: 1mg

    Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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    1. Amanda says

      July 04, 2022 at 10:19 am

      5 stars
      Very delicious recipe.

      Reply
    2. Megan Ellam says

      August 26, 2021 at 4:24 pm

      5 stars
      So decadent and delicious! A perfect brunch dish. Thank you!

      Reply
    3. Marcellina says

      August 26, 2021 at 4:01 pm

      5 stars
      A seriously addictive recipe! Just threw in some choc chips for good measure! YUM!!

      Reply
    4. Jeri says

      August 26, 2021 at 9:04 am

      5 stars
      This brought back memories of my childhood when my mom used to make bread pudding! I kind of forgot about it until I saw this recipe! It looks delicious, especially made with croissants! Yum!

      Reply
    5. Natalie says

      August 26, 2021 at 8:23 am

      5 stars
      Oh my gosh! I bet this tastes amazing! Buttery and delicious. What a great idea. I'm making this for breakfast tomorrow morning.

      Reply
    6. Stephanie Brush says

      July 02, 2021 at 7:34 am

      5 stars
      This is such a yummy dish. I prepared it for a brunch and everyone loved it.

      Reply

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