Easy to make and as delicious 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.
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.
Video
Notes
Mix and match fresh fruit to add to your croissant bread pudding. I recommend choosing fruit that doesn't require a lengthy cooking time to soften. For fruit such as peaches and apricots, peel the fruit then slice and dice into bite-sized portions. If you are a fan of croissant bread pudding, I think you'll also enjoy my recipe for Buttermilk French Toast.