Croissant Bread Pudding
This post may contain affiliate links. Read our disclosure policy.
Whether you’re easing into the morning with something tasty or winding down with a sweet treat, this croissant bread pudding fits the bill perfectly. It’s versatile enough to serve for breakfast, brunch, or dessert—and trust me, it never disappoints. Thanks to flaky, buttery croissants, each bite is rich and tender with just the right amount of crisp edges and custardy softness.
The magic begins with a luscious custard mixture made from melted butter, granulated sugar, brown sugar, cinnamon, heavy cream, and a splash of vanilla. This combination creates a silky base that soaks into the croissants, infusing them with warmth and sweetness while keeping the texture beautifully balanced—not too soggy, not too dry.
And here’s the best part: there’s no need for syrup or sauce. Before baking, a sprinkling of cinnamon sugar over the top adds a golden, caramelized finish that’s both fragrant and satisfying. Once it’s out of the oven, dress it up with a handful of fresh berries and a dollop of whipped cream. The contrast of warm pudding, cool cream, and juicy fruit tastes like a dreamy experience that feels indulgent yet effortless.
Ingredients for Easy Croissant Bread Pudding
- BUTTER
- SUGAR
- BROWN SUGAR
- CINNAMON
- LARGE EGGS
- HEAVY CREAM
- VANILLA EXTRACT
- LARGE CROISSANTS
Instructions for Croissant Bread Pudding Recipe
Prep the Pan: Lightly coat a 9×13-inch casserole dish with non-stick cooking spray and set it aside.
Make the Custard: In a large mixing bowl, combine melted butter, granulated sugar, and cinnamon. Beat with a hand mixer for about 2 minutes until smooth. Add the eggs and continue mixing until fully incorporated. Pour in the heavy cream and beat for another 2 minutes until the custard is well blended and slightly thickened.
Assemble the Pudding: Cut croissants into 1-inch cubes and spread them evenly in the prepared baking dish. Slowly pour the custard mixture over the croissants, making sure to coat all the pieces. Gently press down any dry spots so the croissants soak up the custard evenly. Cover the dish with aluminum foil and let it rest for 15 minutes to allow the custard to absorb.
Preheat & Add Topping: While the pudding rests, preheat your oven to 350°F. In a small bowl, mix the cinnamon sugar topping ingredients. After the 15-minute rest, sprinkle the topping evenly over the pudding and re-cover with foil.
Bake to Perfection: Bake at 350°F for 35 minutes covered. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the custard is set but still soft in the center.
Cool & Serve: Let the pudding cool for 15–20 minutes before slicing. This helps the custard firm up and makes serving easier. Cut into squares and serve warm with fresh berries and a dollop of whipped cream for a dreamy finish. Serves 12.
Frequently Asked Questions
What kind of croissants should I use?
Day-old croissants work best because they soak up the custard without getting too mushy. You can use store-bought or bakery croissants—just avoid ones that are overly soft or filled. I like to get mine from Costco and keep some in the freezer for recipes like this.
Can I use milk instead of heavy cream?
You can substitute whole milk or half-and-half, but the texture will be slightly lighter and less rich. If you’re looking for a dairy-free option, full-fat coconut milk works beautifully and adds a subtle tropical note.
How do I know when it’s done baking?
The top should be golden and slightly crisp, and the custard should be set but still soft in the center. A knife inserted in the middle should come out mostly clean. Baking time may vary slightly depending on your oven and the depth of your dish.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! Chocolate chips, chopped pecans, or dried fruit like cranberries or raisins are all great additions. Just sprinkle them in with the croissants before pouring the custard.
Do I need to serve it with syrup or sauce?
Not at all. The cinnamon sugar topping adds plenty of sweetness and texture. A dollop of whipped cream and fresh berries is all you need to make it feel extra special.
Can I freeze leftovers?
Yes—wrap individual portions tightly and freeze for up to 2 months. Reheat in the oven or microwave until warmed through. It’s a lovely treat to pull out on a chilly morning!
FOR MORE RECIPES LIKE THIS, TRY:
- Baked Pancake with Orange Custard
- Make Ahead Breakfast Croissants
- Cranberry Bread Pudding
- Chocolate Croissant Pudding
Croissant Bread Pudding
Real Mom Kitchen
Equipment
Ingredients
- 6 Tbsp salted butter melted and slightly cooled
- ½ cup sugar
- ½ cup brown sugar
- 2 tsp cinnamon
- 5 eggs
- 2 ½ cups heavy cream
- 2 tsp vanilla
- 8 large croissants
Cinnamon Sugar Topping
- 1 Tbsp sugar
- ½ tsp cinnamon
For serving
- fresh berries
- whipped cream
Instructions
- Spray a 9 x 13 inch baking dish with non-stick cooking spray and set aside.
- In a large bowl, add the melted butter, sugar, and cinnamon. Mixtogerther with a hand mixer for 2 minutes.
- Add in the eggs and beat togehter with the mixer until fully incorporated.
- Add in the heavy cream and mix together again with the mixer for 2 minutes.
- Cut the croissants into 1 inch pieces and add to the prepared dish. Gently pour the egg mixture over the croissants to evenly coat. After this you can gently press down pieces of the croissants as needed to make sure they are all evely covered with the egg mixture. Cover the dish with foil and allow to rest for 15 minutes.
- Preheat the oven to 350 degrees F.
- In a small bowl mix the topping ingredients together and sprinkle over the bread pudding once it has rrested for 15 minutes. Recover with the foil.
- Bake at 350 degrees F for 35 minutes. Remove the foil and bake for another 15 minutes or so until the top in brown and the custard is set but still soft.
- Allow to cool for about 15 to 20 minutes. This short rest allows the custard to finish setting and makes slicing much cleaner—plus, it gives the flavors a moment to settle and deepen. Cut into squares and serve it warm with fresh berries and a dollop of whipped cream. Serves 12.
