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.
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.