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–+ servings
a square piece of croissant bread pudding topped with creme anglaise and raspberries.
5 from 28 votes

Croissant Bread Pudding

This easy Croissant Bread Pudding is made with buttery, flaky pastry, a luscious custard, and topped with a classic vanilla crème anglaise.
Author Diana
Servings 12 servings
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

Equipment

Ingredients

  • 1 tablespoon (13 grams) butter softened, to grease the pan
  • 6-8 croissants Use day old or stale croissants. 8 cups in total when chopped
  • 6 large eggs at room temperature
  • 1 cup (240 ml) milk whole or 2%
  • 1 cup (240 ml) heavy whipping cream
  • ¼ cup (50 grams) granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

For Serving

Instructions

  • Preheat the oven to 350°F/180°C, or 160°C fan oven. Butter the inside of a 9×13 inch (approx. 23×33 cm) baking pan.
  • Chop the croissants with a serrated knife into 1-inch bite size pieces. Add them to the prepared 9x13 pan.
  • In a bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt.
  • Pour the mixture over the croissants, and allow to sit for 20 minutes at room temperature to soak up the custard mixture. Or, if you’re making this ahead, cover and store it in the fridge until the next morning/day.
  • Cover with foil, and bake for 30 minutes covered. Uncover and bake for 10-15 more minutes, or until the internal temperature of the custard is 160°F/70°C and the top is golden brown. Serve with fresh berries and vanilla sauce or dust with powdered sugar.

Video

Notes

  • This recipe makes 8 large square servings or 12 slightly smaller ones. 
  • This recipe works well with other types of bread. In my classic bread pudding recipe, I use brioche, but you can try this with any sturdy bread. Leftover dinner rolls, French bread, or sandwich bread will all be delicious.
  • Dry bread makes the best bread pudding. To quickly dry out the croissant cubes so that they're ready to make bread pudding with, place them in a low oven (100°F/40°C, or as low as your oven will go) for a few minutes.
  • Make Ahead: After you've combined the bread with the custard, cover the casserole dish and store in the refrigerator for up to one day. Bake as directed when you're ready. 
  • Bake individual servings. Instead of making this recipe in a 9x13-inch pan, divide the ingredients into ramekins and bake for 20 minutes covered and 10-15 minutes uncovered, or until done.
  • Try adding fruit. You can stir in fresh berries with the bread and custard, and bake it all together to make an extra special berry croissant bread pudding. 
  • To Store: Keep leftover croissant bread pudding in the refrigerator in an airtight container. Enjoy it within 5 days.

Nutrition

Calories: 260kcal | Carbohydrates: 19g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 140mg | Sodium: 202mg | Potassium: 116mg | Fiber: 1g | Sugar: 9g | Vitamin A: 696IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/croissant-bread-pudding/