Print

Decadent Croissant Bread Pudding

A close-up of a moist slice of croissant bread pudding with a golden-brown top and visible chocolate chips.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, comforting dessert using leftover croissants. This recipe yields a moist interior and slightly crisp edges for a gourmet bake.

Ingredients

Scale
  • 10 large croissants (day-old or slightly stale works best)
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup raisins or chocolate chips (optional)
  • 2 tablespoons butter, softened (for greasing)

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish with softened butter.
  2. Tear the croissants into rough, bite-sized pieces, about 1 to 1.5 inches large. Place the pieces evenly into the prepared baking dish. If using raisins or chocolate chips, sprinkle them over the croissant pieces now.
  3. In a large bowl, whisk together the eggs and granulated sugar until the mixture is pale and smooth.
  4. Whisk in the whole milk, heavy cream, vanilla extract, cinnamon, and salt until everything is fully combined. This creates your rich baked custard base.
  5. Slowly pour the custard mixture evenly over the croissant pieces in the baking dish. Gently press down on the croissants with a spatula to help them absorb the liquid.
  6. Let the pudding soak for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours for maximum saturation. This step is key for a moist dessert.
  7. Place the baking dish in the preheated oven. Bake for 40 to 50 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean (a little moistness is fine).
  8. Remove from the oven and let the bread pudding cool for at least 15 minutes before serving. Serve warm with a drizzle of caramel sauce or a dusting of powdered sugar.

Notes

  • Using day-old croissants gives you the best texture; fresh croissants may become too soggy.
  • For a boozy variation, add 2 tablespoons of dark rum or bourbon to the custard mixture.
  • If you want crispier edges, place the baking dish on a lower rack for the last 10 minutes of baking.
  • This is a great way to use up old croissants and create a comfort dessert.

Nutrition

Find it online: https://kingscook.com/croissant-bread-pudding-recipe-easy-bake/