Sweet and custardy, the flaky layers of buttery croissants takes classic bread pudding up a notch. The best part about this croissant bread pudding recipe is that it’s open to endless variations—and croissant flavors—from additions of almond and raspberry to chocolate chip.
For extra fanfare, drizzle the warm baked bread pudding with melted vanilla ice cream, a la crème anglaise—but with way less fuss.
Key Ingredients For Croissant Bread Pudding
This croissant bread pudding uses classic ingredients for bread pudding, swapping the croissants for bread or brioche.
- Eggs: Form the base of the custard mixture.
- Half-and-half: Half-and-half strikes a great balance between heavy cream and regular whole milk to lend a velvety creamy yet light custard taste.
- Granulated sugar: Sweetens the dish. Any sort of sugar will do, but granulated is the most consistent, reliable, and mild for custard recipes like this one.
- Unsalted butter: Butter greases the dish but melted butter infuses the custard mixture with some more flavor and succulent flavor.
- Vanilla extract: Enhances the flavor of the custard, bringing out the nuances of his sweetness.
- Ground cinnamon: Adds some warm spice to the custard.
- Plain croissants: Form the “bread” base of this bread pudding.
- Powdered sugar and melted vanilla ice cream, for serving
Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Keoshia McGhee
Recipe Tips From The Southern Living Test Kitchen
- It’s important to let the croissants soak up the custard mixture for at least 30 minutes before baking. This allows the croissant crumb itself to absorb the custard and yield the best texture.
- Croissant bread pudding can be assembled up to one day before baking. Store it in the refrigerator and bring it to room temperature at least 30 minutes before serving.
- Swap out cinnamon for other spices, like cardamom, for a bit of a different flavor and flair.
Easy Croissant Bread Pudding Variations
Try different variations by incorporating chocolate croissants or almond croissants instead of plain croissants.
- For Chocolate Croissant Bread Pudding: Swap the plain croissants with chocolate croissants. Before baking, sprinkle with 1 cup of semisweet chocolate chips and omit the powdered sugar in Step 3.
- For Almond-Raspberry Croissant Bread Pudding: Swap the plain croissants with almond croissants, then dollop about 1 cup of seedless raspberry preserves in small scoops overtop. Sprinkle with 1/2 cup of sliced almonds before baking, and omit the powdered sugar in Step 3. Serve with fresh raspberries.
