Croissant Bread Pudding Recipe

Closeup view of a serving of Croissant Bread Pudding with fresh raspberries.

Croissant Bread Pudding Recipe

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.

Prep Time10

Cook Time45

Additional Time15

Total Time1 10

Servings: servings

Calories: 331kcal

Author: Stephanie Wilson

Ingredients

6 croissants cut into 1″ cubes
2 cups milk or half and half
4 large eggs
¾ cup granulated sugar
2 teaspoons vanilla extract
¼ teaspoon salt
1 cup berries

Vanilla Butter Sauce

½ cup butter
¾ cup granulated sugar
½ cup heavy cream
2 teaspoons vanilla extract

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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!).

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.

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.

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