Croissant Bread Pudding. The first time I made this, it wasn’t on purpose. I was staring at a half-dozen stale croissants, two kids refusing breakfast, and a fridge begging for a clean-out. I threw together some eggs, cream, vanilla, and those sad-looking croissants—and something magical happened in the oven.
Croissant Bread Pudding. This isn’t your grandma’s soggy cube-of-wonder from the corner buffet. Nope. It’s golden. Crispy on top. Silky like custard on the inside. And those croissants? They melt. They transform. They become something between a cloud and a crème brûlée with edges.
Croissant Bread Pudding. What makes it special? Butter. Technique. And a little patience. It’s the elevated cousin of traditional bread pudding—because croissants, with all their flaky, laminated layers, soak up custard differently. You get soft middles and toasty ridges. Think French bakery meets cozy southern dessert table.
Ingredients & Substitutions
Croissant Bread Pudding needs just a handful of good-quality ingredients—but every one counts.
Day-old croissants (6-8): Stale is ideal here. Fresh croissants soak up too fast and fall apart. If yours are fresh, dry ’em out in a 300°F oven for 10 minutes.
Heavy cream (1½ cups): Cream adds that rich, dreamy custard. You can do half cream, half whole milk if you’re watching richness (but honestly… why?). Avoid skim. It’s a crime here.
Whole milk (1 cup): Balances the cream. Gives the custard body without turning it into butter sauce. Oat milk works if dairy is off the table—just choose full-fat.
Large eggs (4): Structure and richness. Don’t skip ’em. Room temp eggs incorporate better and don’t scramble in the custard mix.
Granulated sugar (½ cup): Sweet but not tooth-aching. You can bump this to ⅔ cup if your croissants aren’t very sweet or you’ve got a raging sweet tooth.
Vanilla extract (1 tbsp): Don’t skimp. Real vanilla only. If you’ve got beans, scrape one in. Adds warmth and that bakery scent we’re all addicted to.
Salt (½ tsp): Balances the sweetness. Makes the vanilla pop. No salt? It’ll taste flat. Promise.
Optional add-ins: Dark chocolate chunks, berries, orange zest, bourbon (1–2 tbsp), cinnamon, toasted pecans, maple syrup drizzle. Get wild.
Step-by-Step Instructions
Croissant Bread Pudding starts with one golden rule: treat your croissants gently. They’re fragile, buttery little miracles.
Step 1: Prep your croissants. Tear them up into big, uneven chunks. None of this perfect cubed nonsense. You want nooks and crannies to catch custard and crisp up.
Step 2: Butter your baking dish. Use a 9×13 or a deep oval ceramic dish. Butter it like you’re making Paula Deen proud. This helps the bottom not stick and gives extra flavour.
Step 3: Make the custard. Whisk together eggs, cream, milk, sugar, vanilla, and salt. Don’t beat it to death. Just until combined. Overwhipping traps air and makes it spongy, not silky.
Step 4: Soak the croissants. Layer torn croissants into your dish. Pour the custard slowly over the top, letting it seep into every crevice. Press lightly. Don’t drown it.
Step 5: Rest time. Let it sit, uncovered, for 15–30 minutes. This soaks the bread fully. Bake it too soon, and the inside stays dry and un-custardy.
Step 6: Bake at 350°F for 40–50 minutes. The top should puff up and go deep golden. Jiggle it gently—the centre should wobble just slightly, like a good cheesecake.
Pro tip: Cover with foil halfway if it’s browning too fast. You want toast, not char.
Common mistakes: Using fresh croissants. Overbaking (turns it into eggy rubber). Not letting it rest after baking—it needs 10–15 mins to firm up before serving.
Variations: For a boozy twist, soak raisins in rum first. Add swirls of Nutella between layers. Toss in apple chunks with a dusting of cinnamon sugar. Heck, throw in leftover pumpkin pie chunks.
Cooking Techniques & Science
Croissant Bread Pudding hinges on one thing: custard absorption.
Croissants, unlike sandwich bread, are full of air pockets. Those flaky layers absorb liquid in a lacy, unpredictable way. You get more texture, more drama, more… life.
Why heavy cream? It creates a thicker custard that hugs the croissants without drowning them. Milk alone? Too loose. You’ll get soggy sadness, not dessert glory.
Why rest the mixture before baking? It lets the custard soak deeper and evenly. Otherwise, you’ll bite into dry, lifeless bits in the middle. Not good.
The baking dish matters. Ceramic or glass holds heat evenly. Metal pans can brown too quickly on the bottom. Go deep, not wide—it helps the centre cook at the same pace as the edges.
Steam is your friend. Want ultra-soft pudding? Pop a small tray of water on the oven’s bottom rack. Acts like a mini steam bath and gives you crème brûlée vibes without the brûlée.
Serving & Pairing Suggestions
Croissant Bread Pudding deserves a proper moment at the table.
Serve warm. Always. Never cold. Reheating? Low and slow. 300°F oven, 10–15 mins. Microwave only if you’re in a real-life emergency.
Top it. A drizzle of warm caramel sauce. A scoop of vanilla bean ice cream melting into the ridges. A dusting of powdered sugar if you’re feeling fancy. Or… bourbon whipped cream. (Oh yeah.)
Pair it. Espresso. Tawny port. A glass of cold milk. Even black tea with bergamot. You want something to cut the richness and keep the pudding as the star.
Sides? Keep it light. Fresh berries. A tangy citrus salad. Or just eat it alone, straight from the pan, standing in your pyjamas at midnight. You know you will.
Conclusion
Croissant Bread Pudding isn’t just dessert. It’s a redemption story. A celebration of what’s left behind—old croissants, empty mornings, leftover cream.
It’s rich but humble. Fancy but forgiving. And once you’ve made it, you’ll never toss a croissant again.
Expert tip? Make a double batch. Freeze half before baking. Pop it in the oven straight from frozen at 350°F for about an hour. Instant brunch hero.
Troubleshooting? If it’s dry, you either under-soaked or overbaked. Too wet? Probably too much milk or not enough time in the oven. Adjust based on croissant size. Big bakery ones need more soak and bake time.
Creative twists? Try savoury. Yes. Ditch the sugar, add cheese, sautéed onions, thyme, and pour over a custard of cream, eggs, and black pepper. Bakethe same way. Boom—brunch magic.
FAQs
Can I use other types of bread instead of croissants?
Yes, but it won’t be the same. Brioche or challah are the closest options. Just know—they soak differently, so adjust custard amounts and bake time.
Can croissant bread pudding be made ahead?
Absolutely. Assemble and chill overnight. Bake straight from the fridge—just add 5–10 extra mins. Or bake, cool, and reheat the next day at 300°F.
How do I keep it from being too soggy?
Use day-old croissants. Let the custard soak for at least 15 minutes. And don’t overdo the liquid. The croissants should be saturated, not swimming.
Can I freeze it?
Yep. Unbaked or baked—both work. Wrap tightly in foil and plastic. Reheat from frozen at 350°F till hot in the centre (use a knife to check).
Why didn’t mine puff up like yours?
It could be too much custard, fresh bread, or underbaking. Letting it sit before baking and giving it proper rest after the oven makes all the difference.
Olivia P. is a seasoned food blogger at Tastywink, sharing delicious, easy-to-follow recipes inspired by him passion for home cooking. With years of culinary blogging experience, he brings flavor, creativity, and a personal touch to every dish.