Croissant Bread Pudding with Vanilla Cream Sauce
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Croissant Bread Pudding is an ultimate comfort food treat. Whether that be for breakfast, dessert, or a late-night snack. Utterly delicious, it’s decadent and incredibly easy to make, filled with berries, and drizzled with vanilla sauce.
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It’s simply… addictive.
Comfort food at its best. And easy to make? So simple that you may find yourself buying croissants just for this incredible dessert.
Croissant Bread Pudding
If you love croissants, and bread pudding, this dessert recipe is for you.
And I’m right there with you. I love croissants. Beginning with my first trip to France and discovering what “real” French croissants tasted like. That, along with fresh fruit, was breakfast — every day.
Later, I discovered Pain au Chocolat — and by the way, if you want to make them at home, my Pain au Chocolat recipe is incredibly easy, and a favorite too.
Bread pudding, with its long and humble beginnings, is a much-loved, comfort food classic. In fact, food historians believe the first bread pudding recipe dates to the 11th and 12th centuries and have been a staple in British cuisine since.
And what a discovery that recipe would have been the first time it was tried. I can imagine the smiles.
Essentially, bread pudding is a delicious and even frugal way to use stale or day-old bread and make it new again with eggs and cream.
And while I’ll always love Brioche Bread Pudding, magic happens when bread pudding bread happens to be croissants.
The texture is lighter and loftier, adding berries gives it richness, and drizzling vanilla cream over the top is, yes, pure decadence, but… life is short!
Ingredients in Croissant Bread Pudding
Here are the ingredients you’ll need to make Croissant Bread Pudding, most of which you probably already have on hand.
See the recipe card at the very bottom of this post for exact measurements.
- Milk: You can use your milk preference (although I prefer 2% or whole milk), but you can also use half and half for extra taste, texture, and flavor.
- Eggs: Use large or extra large eggs for a delicious custard.
- Granulated sugar: The sugar elevates the natural croissant flavor and is delicious with fresh berries.
- Vanilla extract: Also elevates the flavor and is absolutely perfect combined with the sugar in the custard.
- Salt: Brings it all together.
- Berries: Use whatever berries you have or love. I’ve used a combination of raspberries and blueberries — and even some frozen raspberries too. No need to thaw before using.
- Croissants: Be sure to cut the croissants into about 1-inch cubes and that you are using day-old or drier croissants.
Vanilla Sauce
- Butter
- Granulated sugar
- Heavy cream
- Vanilla Extract
How to Make Croissant Bread Pudding
This croissant bread pudding is a simple dessert that takes a little over an hour to make, including prep, resting, and baking.
Preheat the oven to 350° and spray a 2 1/2 quart baking dish with nonstick spray. Set aside.
Step 1: Cube the Croissants
Layer half of the croissants into the baking dish. Sprinkle half of the berries, followed by the remaining croissants.
Step 2: Make the Custard
Whisk together milk, eggs, sugar, vanilla, and salt. Pour the custard over the croissants, then press gently into the custard with the back of a spoon or spatula.
Top with the remaining berries and let stand for 15 minutes before baking.
Step 3: Bake the Croissant Bread Pudding
Bake for 45-55 minutes or until a toothpick inserted near the center comes out clean. Remove from the oven and let rest for 15 minutes before serving with Vanilla Sauce or dusted with powdered sugar (or both!).
Tips For Making Croissant Bread Pudding
- Use dry or stale croissants: The drier the croissant, the more the custard is absorbed into the bread pudding yielding an incredibly delicious dessert!
- Let the croissants soak: While it may be tempting to skip this step, it is necessary in order for the croissants to soak up the custard, which will create a soft and delicious bread pudding.
Storing Leftovers
Let the bread pudding cool completely before covering and storing in the refrigerator for up to 3 days. I like to cover with a sheet of foil.
To reheat, microwave individual pieces for 40 to 50 seconds or warm the entire dish in a preheated 350-degree oven, uncovered, for 10 to 15 minutes, or until heated through.
More Bread Pudding Recipes to Try
- Banana Bread Pudding: The Ultimate Comfort Food
- Cinnamon Brioche Bread Pudding
- 2 Minute Bread Pudding in a Mug
Croissant Bread Pudding with Vanilla Cream Sauce
Equipment
Ingredients
- 6 croissants cut into 1″ cubes
- 2 cups milk or half and half
- 4 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 tsp salt
- 1 cup berries
Vanilla Butter Sauce
- 1/2 cup butter
- 3/4 cup granulated sugar
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F and spray a 2.5-quart baking dish with nonstick cooking spray.
- Layer half of the cubed croissants into the prepared baking dish. Sprinkle half of the berries before topping with remaining croissants.
- In a large bowl, whisk together milk, eggs, sugar, vanilla, and salt. Pour the mixture over the croissants and with the back of a spoon, gently press the croissants into the custard.
- Top with the remaining berries and let stand for 15 minutes before baking. Or, if you're making it ahead, cover and refrigerate until ready to bake.
- Bake for 45-55 minutes or until a toothpick inserted near the center comes out clean. Remove from the oven and let rest for 15 minutes before serving with Vanilla Sauce or dusted with powdered sugar (or both!).
- For the Vanilla Sauce: Combine the butter, sugar, and heavy cream in a saucepan. Cook over medium heat until the butter is melted and the mixture thickens and comes to a boil. Remove from the heat and stir in the vanilla.
Video
Notes
How Long Will Croissant Bread Pudding Keep?
Cover and store leftovers in the refrigerator for up to 3 days.Can You Make Croissant Bread Pudding Ahead?
Absolutely! Fully assemble the bread pudding and pour the custard over the top. Cover and refrigerator until ready to bake (I like to make within 24 hours). When you're ready to bake, uncover, and bake as directed.Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.