Ever found yourself with day-old croissants and wondered what culinary magic you could create? Enter Croissant Bread Pudding – the answer to your pastry prayers. This isn’t just any bread pudding; it’s what happens when buttery, flaky croissants meet a silky custard and transform into something greater than the sum of their parts.

The beauty of this dish lies in its elegant simplicity and stunning transformation. Those slightly stale croissants you might have tossed? They’re about to become the star of your brunch table or the dessert everyone talks about for weeks.

Why This Recipe is Awesome

Buttery Croissant Bread Pudding | Ina Garten Inspired Recipe

Croissant Bread Pudding elevates the humble bread pudding to spectacular heights.

Unlike traditional versions made with regular bread, croissants bring their buttery, layered texture to the party, creating pockets of custard-soaked heaven in every bite. What makes this recipe particularly special is its versatility – serve it warm with a scoop of vanilla ice cream for dessert, or enjoy it at room temperature with fresh berries for a decadent breakfast. It’s also the perfect make-ahead dish for entertaining, as it actually improves in flavor when allowed to rest.

As someone who’s tested countless bread pudding variations, I can confidently say the croissant version delivers an unmatched richness that transforms what was once considered a humble leftover dish into a celebration-worthy creation.

Equipment needed: 9×13 baking dish, mixing bowls, whisk, measuring cups, measuring spoons

Croissant Bread Pudding

This luxurious Croissant Bread Pudding transforms buttery pastries into a custardy, vanilla-scented delight with crisp edges and a soft, pudding-like center. Perfect for brunch or dessert, it’s an impressive yet surprisingly simple crowd-pleaser.

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Prep Time 15

Bake time 1

Total Time 1 15

Course Breakfast, Dessert

Cuisine French-inspired

Servings 8 portions

Ingredients

6-8 large day-old croissants torn into 1-inch pieces
2½ cups whole milk
1 cup heavy cream
¾ cup granulated sugar
4 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ teaspoon almond extract optional but recommended
¼ teaspoon salt
2 tablespoons unsalted butter melted
½ cup raisins or dried cranberries optional
¼ cup sliced almonds optional
2 tablespoons turbinado sugar for topping optional

Instructions

Prepare your baking dish by generously buttering a 9×13 inch baking dish, making sure to cover all sides to prevent sticking.
Tear croissants into pieces approximately 1-inch in size and place them in the buttered dish. If using raisins or dried cranberries, scatter them among the croissant pieces.
Make the custard by whisking together milk, cream, sugar, eggs, egg yolks, vanilla extract, almond extract (if using), and salt in a large bowl until completely combined and sugar is dissolved.
Pour the custard mixture evenly over the croissant pieces, gently pressing down with a spatula to ensure all pieces are soaked. Let stand for at least 30 minutes (or refrigerate overnight for better absorption).
Preheat your oven to 350°F (175°C) while the croissants are soaking in the custard mixture.
Drizzle melted butter over the top of the soaked croissants, then sprinkle with sliced almonds and turbinado sugar if using for a delicious crunch.
Bake uncovered for 45-55 minutes until the pudding is puffed, set in the center, and the top is golden brown. A knife inserted into the center should come out mostly clean with just a few moist crumbs.
Allow to cool for 15-20 minutes before serving to let the pudding set up properly for the best texture and easier slicing.

Notes

The ideal croissants for this recipe are 1-2 days old as they’ll absorb the custard better than fresh ones.
For a make-ahead option, assemble the pudding the night before, cover with plastic wrap, and refrigerate overnight. Let it sit at room temperature for 20 minutes before baking.
The pudding can be reheated in a 300°F oven for about 15 minutes if you want to serve it warm later.
Try adding orange or lemon zest to the custard for a bright citrus note.
For a chocolate version, add ½ cup chocolate chips to the croissant mixture and reduce the sugar by 2 tablespoons.

Calories & Nutritional Info

Calories per serving: Approximately 425 calories per serving (based on 8 servings)
Carbohydrates: 42g
Protein: 9g
Fat: 26g (primarily from the croissants and dairy)
Contains: Gluten, dairy, eggs
Not suitable for vegan or dairy-free diets without significant modifications

Common Mistakes to Avoid

Using fresh croissants – They won’t absorb the custard properly. Slightly stale (1-2 days old) works much better.
Skipping the soaking time – The 30-minute minimum soak is crucial for proper custard absorption and texture.
Baking at too high a temperature – This causes the custard to curdle rather than set properly. Stick to 350°F.
Serving immediately from the oven – The pudding needs time to set. Wait at least 15 minutes before serving.
Under-soaking the croissants – Make sure all pieces are fully submerged in the custard by gently pressing them down.

Alternatives & Substitutions

Dairy alternatives: Use coconut milk and coconut cream for a dairy-free version, though it will alter the flavor profile.
Sugar options: Brown sugar can replace white sugar for a deeper molasses flavor, or reduce sugar and add 2 tablespoons of maple syrup.
Bread options: If croissants aren’t available, brioche or challah make excellent substitutes while maintaining richness.
Flavor additions: Add 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, or 2 tablespoons of bourbon to the custard for different flavor profiles.
Fruit variations: Fresh berries, diced apples, or sliced pears can replace dried fruit for seasonal variations.

FAQs

Can I make Croissant Bread Pudding ahead of time?

Absolutely! In fact, it often tastes better when prepared ahead. You can assemble it the night before, refrigerate overnight, and bake in the morning. Just allow it to sit at room temperature for about 20 minutes before baking.

Why is my bread pudding soggy in the middle?

Soggy centers usually indicate underbaking. The pudding should be puffed and set in the center—a knife inserted should come out mostly clean. If the top is browning too quickly but the center isn’t done, cover loosely with foil and continue baking.

Can I freeze leftover Croissant Bread Pudding?

Yes! Wrap individual portions tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 300°F oven for 15-20 minutes until warmed through.

What’s the best way to serve Croissant Bread Pudding?

For breakfast or brunch, serve warm with maple syrup or a dusting of powdered sugar. For dessert, a scoop of vanilla ice cream, a drizzle of salted caramel sauce, or freshly whipped cream takes it to the next level.

Can I use chocolate croissants for this recipe?

Definitely! Chocolate (pain au chocolat) or almond croissants add delicious dimensions to this pudding. If using chocolate croissants, consider reducing the sugar slightly as they’re already sweeter than plain ones.

Final Thoughts

Croissant Bread Pudding is one of those magical recipes that transforms humble leftovers into something extraordinary. There’s something incredibly satisfying about rescuing those day-old croissants and watching them soak up the vanilla-scented custard before emerging from the oven golden and glorious. Whether you’re serving it for a special brunch or capping off a dinner party, this dessert strikes that perfect balance between impressive and accessible. Go ahead and give it a try—your taste buds will thank you!