CROISSANT BREAD PUDDING
Croissant Bread Pudding is rich, buttery, and indulgent. Flaky croissants soak up a sweet vanilla custard, creating a warm, soft dessert perfect for holidays, brunch, or cosy evenings with a scoop of ice cream.
Ingredients
- 6 large croissants preferably day-old
- 4 large eggs
- 1 ½ cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- Optional: powdered sugar whipped cream, fresh berries, or caramel sauce for serving
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare Croissants:
- Tear croissants into large chunks and place in the prepared baking dish.
Make Custard:
- In a large bowl, whisk together eggs, milk, cream, sugars, vanilla, cinnamon, and salt.
Combine:
- Pour the custard evenly over the croissants, pressing gently to help absorb the liquid. Let sit for 10–15 minutes.
Bake:
- Bake for 35–40 minutes, until golden brown and the custard is set. The top should be crisp, and the inside soft.
Serve:
- Dust with powdered sugar or serve with whipped cream, caramel sauce, or fresh berries.
Notes
- Make Ahead: Assemble up to 1 day in advance and refrigerate. Bake before serving.
- Add-Ins: Mix in chocolate chips, raisins, or chopped nuts for extra texture and flavour.
- Single Serve Option: Divide into ramekins for individual portions.
- Dairy-Free Option: Use plant-based milk and cream; ensure croissants are dairy-free.
- Leftovers: Store covered in the fridge for up to 3 days. Reheat in oven or microwave.