Buttery Croissant Bread Pudding
This Buttery Croissant Bread Pudding is an indulgent, custardy delight with flaky croissants and rich cream – perfect for breakfast, brunch, or dessert!
Equipment
- Large Mixing Bowl
- Whisk
- 9x9-inch baking dish
- Oven
Ingredients
- 4 large croissants torn into pieces
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins or chocolate chips optional
- 4 tablespoons unsalted butter melted
Instructions
Prepare the Croissants
- Start by tearing your croissants into bite-sized pieces. Using fresh croissants is ideal, but slightly stale ones work better as they absorb the custard more effectively without becoming too mushy. Set the torn croissants aside in a large mixing bowl.
Make the Custard
- In a separate bowl, whisk together the eggs and granulated sugar until smooth and well combined. Add the whole milk, heavy cream, vanilla extract, ground cinnamon, and salt, whisking continuously to ensure everything is fully incorporated.
Combine Croissants and Custard
- Pour the custard mixture over the torn croissants. Gently fold the mixture to coat all the croissant pieces evenly. If you’re using raisins or chocolate chips, fold them in at this stage as well. Allow the croissants to soak for about 15 minutes so they absorb the custard fully.
Add Melted Butter
- Drizzle the melted unsalted butter over the soaked croissant mixture. The butter adds extra richness and helps create a golden crust when baked.
Transfer to Baking Dish
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or a similar-sized casserole dish. Transfer the croissant and custard mixture into the dish, spreading it out evenly.
Bake
- Place the baking dish in the oven and bake for 40-45 minutes. The top should be golden brown and a knife inserted into the center comes out clean. The edges will be slightly crisp, while the interior remains soft and custardy.
Serve and Enjoy
- Allow the bread pudding to cool for a few minutes before serving. It’s delicious on its own or topped with fresh fruit, powdered sugar, or a drizzle of warm sauce. For extra indulgence, serve with a scoop of vanilla ice cream or whipped cream.
Notes
- Let croissants soak for at least 15 minutes to avoid dry pudding.
- Slightly stale croissants work best for texture.
- Melted butter is essential for a rich, golden crust.
- Do not overbake to keep pudding moist and tender.
- Whisk custard ingredients thoroughly for a smooth texture.