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Bread pudding is good, but Croissant Bread Pudding is even better! Flaky, buttery croissants add another dimension of flavor and texture to this classic dessert (or fancy pants breakfast).
If you’re asking yourself, “what can be made from stale croissants”, the answer is this croissant bread pudding!
The crispy exterior and buttery layers of croissants are a perfect foil to the dense, custardy texture of bread pudding. It makes an old-fashioned dessert (or breakfast!) feel like something new.
Looking for other baked breakfast options? Try our amazing eggnog bread pudding or brioche French toast casserole.
Step By Step Instructions
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Start by tearing or cutting the croissants into 1-inch cubes. If you have time, set the croissant pieces on a baking sheet overnight and leave them out uncovered overnight.
Otherwise, bake them at 300˚F for 20 minutes, rotating the tray position in the oven at 10 minutes.
In a medium saucepan, whisk together the milk, butter, brown sugar, and cinnamon over medium-low heat. Cook until the butter has melted and the sugar has dissolved. Let the mixture cool before moving onto the next step of the recipe.
In a medium mixing bowl, whisk the room-temperature eggs with the vanilla, and then whisk in the cooled milk mixture.
Butter a deep 8×8 baking dish or a deep 9×9 pie pan and add the croissant pieces. Sustainability tip: use the butter wrapper to butter the pan.
Slowly pour the egg mixture over the croissant pieces, gently pressing the cubes into the liquid with a fork to submerge them.
Cover the baking dish with foil and refrigerate overnight or for at least 1 hour.
Bake covered at 350˚F for 15 minutes on the middle rack. Remove the foil and bake for another 25-35 minutes, or until the top of the croissant bread pudding is lightly browned and the liquid has been absorbed.
Cool slightly and serve with homemade powdered sugar or maple syrup and fresh fruit.
PRO TIPS/RECIPE NOTES
- Make sure the croissants are stale or toast them in the oven first. This will ensure that they absorb the liquid without getting too mushy.
- If you are pressed for time, heat only 1 cup of milk with the butter, brown sugar, and cinnamon. Once butter and brown sugar have dissolved, stir in the additional 1 1/4 cup of cold milk.
- Allow the bread pudding to sit in the refrigerator for at least 1 hour or overnight before baking. This allows the bread to fully soak up the custard mixture and results in a better texture.
- Cover the croissant bread pudding tightly with foil while baking to prevent it from getting too dry on top.
Croissant Bread Pudding
Ingredients
- 8 cups croissants {cubed or torn}{~4 large croissants}
- 2 1/4 cup whole milk
- 3 tbsp butter {plus more for pan}
- 1/3 cup brown sugar
- 2 tsp cinnamon
- 4 eggs {room temperature}
- 1 tsp vanilla
Instructions
- Tear or cut the croissants into 1-inch cubes.8 cups croissants
- Leave croissant pieces on a baking sheet overnight, or bake at 300˚F for 20 minutes, rotating the tray position in the oven at 10 minutes.
- In a medium saucepan combine milk, butter, brown sugar, and cinnamon, over medium-low heat. Cook until the butter has melted and the sugar has dissolved. Allow to cool.2 1/4 cup whole milk, 1/3 cup brown sugar, 2 tsp cinnamon, 3 tbsp butter
- In a medium mixing bowl whisk room-temperature eggs, and vanilla, and then whisk in the cooled milk mixture.4 eggs, 1 tsp vanilla
- Butter a deep 8×8 baking dish or a deep 9×9 baking dish and add cooled croissant pieces.
- Slowly pour the egg mixture over the croissant pieces, gently pressing the cubes with a fork into the extra liquid in the dish.
- Cover tightly with foil and refrigerate overnight or at least for 1 hour.
- Bake covered at 350˚F for 15 minutes on the middle rack. Remove foil and bake for another 25-35 minutes, or until the top of the bread pudding is lightly browned and all liquid has been absorbed.
- Cool slightly and serve with a dusting of fruit, powdered sugar or maple syrup.
Notes
- Make sure the croissants are stale or toast them in the oven first. This will ensure that they absorb the liquid without getting too mushy.
- If you are pressed for time, heat only 1 cup of milk with the butter, brown sugar, and cinnamon. Once butter and brown sugar have dissolved, stir in the additional 1 1/4 cup of cold milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Was excited to make this for my father, as he is a huge bread pudding fan! This recipe did not disappoint! I served it at a holiday party and it disappeared super fast! I made no changes and the recipe was super easy to follow.
I came back to print another copy as mine mysteriously disappeared after my guests left my holiday party :). Thanks Sarah!
I love to hear about happy dads and thieving dinner guests, Angela! So glad it was a hit with everyone. 🙂