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Croissant Bread Pudding

French-American · Dessert · Easy

Croissant Bread Pudding

Total
1 hr 30 min
Prep
50 min
Serves
8
Calories
435
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Buttery croissant pieces soak up vanilla custard, baking into a soft center with flaky, golden tips and pockets of dark chocolate.

The layered pastry gives Croissant Bread Pudding a lighter top than a loaf-based pudding while the lower pieces turn custardy. A short soak lets the dairy reach the cut surfaces before the oven sets the eggs.

Use day-old croissants that feel a little dry, and leave some corners exposed above the custard. Fresh, very soft croissants can collapse, so give them a brief toast first if needed.

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Method

  1. Butter a 9-by-13-inch baking dish and arrange the croissants inside, scattering dark chocolate between the pieces.

  2. Whisk eggs, sugar, vanilla extract and salt until smooth, then whisk in whole milk and heavy cream. Pour evenly over the croissants and press them lightly into the custard.

  3. Soak for while heating the oven to 350°F (175°C). Leave some pastry tips above the custard for a crisp top.

  4. Bake for until puffed and golden, with the custard set in the center and an internal temperature of 160°F. Loosely cover with foil if the tips darken early.

  5. Rest for before spooning into bowls so the custard settles without becoming dense.

Forkue tips

  • For fresh croissants, toast the torn pieces at 300°F (150°C) for 10 minutes before soaking. Add that time if using fresh pastry.

Storing and reheating

Refrigerate for 3 days. Reheat covered at 325°F (165°C) until warm, then uncover briefly to restore the crisp pastry tips.

Kitchen gear

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Nutrition per serving, estimated

435Calories
10gProtein
43gCarbs
25gFat

Photo: Jen Arrr, CC BY-SA 2.0, via Wikimedia Commons (cropped and enhanced)

Croissant Bread Pudding: FAQ

Can I assemble it ahead?

Yes. Cover and refrigerate the assembled pudding overnight. Let the dish lose its chill while the oven heats, and bake until the center is fully set.

Why is the middle wet?

The custard may be underbaked or the pastry may have been too fresh to absorb it. Check the center, not just the browned top, before taking it out.

How do I store and reheat Croissant Bread Pudding?

Refrigerate for 3 days. Reheat covered at 325°F (165°C) until warm, then uncover briefly to restore the crisp pastry tips.

How long does Croissant Bread Pudding take?

About 1 hr 30 min in total: 50 min prep and 40 min cooking.

What do I need to make Croissant Bread Pudding?

The key ingredients are croissants, butter, whole milk, heavy cream, eggs and vanilla extract, plus pantry basics.

Any tips for Croissant Bread Pudding?

For fresh croissants, toast the torn pieces at 300°F (150°C) for 10 minutes before soaking. Add that time if using fresh pastry.

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