Croissant Bread Pudding combines flaky, buttery croissants with fresh fruit and a silky vanilla custard for a dessert or brunch that’s delightful served warm or chilled. Best of all, it comes together in under 15 minutes to assemble and can be finished right away or made ahead for a stress-free meal. Serve with a dollop of honey butter or whipped cream for an extra touch.
🥐 Ingredients to Have on Hand
You only need a few staples to make this Croissant Bread Pudding: store-bought croissants, dairy, eggs, sugar, vanilla, and your choice of fresh fruit. It’s an easy way to transform extra croissants into something special.
- Croissants (6 large or 12 mini)
- Half-and-half (2 cups)
- Eggs (3)
- Sugar (1 cup)
- Vanilla extract (½ teaspoon)
- Fresh fruit (about 1½ cups total — raspberries, blueberries, or a mix)
Scroll to the recipe card below for the full ingredient list and exact measurements.
💭 How to Make Croissant Bread Pudding
Assembly is quick—under 15 minutes to cut the croissants and whisk the custard. The pudding can rest for 30 minutes before baking or be refrigerated overnight for convenience.
Step-by-step:
- Whisk together half-and-half, sugar, vanilla, and eggs until combined.
- Cut croissants into bite-sized pieces.
- Rinse and drain fresh fruit.
- Layer half the croissant pieces and half the fruit in a buttered 9″ x 9″ baking dish.
- Add the remaining croissants and fruit on top.
- Pour the custard mixture evenly over the layers, then let the dish rest 30 minutes at room temperature or cover and refrigerate overnight.
If refrigerating overnight, bring the dish to room temperature for about 30 minutes before baking; it may require a few extra minutes in the oven when chilled.
⏲️ Baking Dish Preference
This recipe is designed for a 9″ x 9″ baking dish. The pan will look full when assembled — that’s normal. Using a larger dish will shorten the custard depth and may reduce baking time, so check earlier if you scale up.
Pro Tip: Glass bakeware works well because it heats evenly and lets you see when the pudding is bubbling and golden.
🥣 Croissant Pudding
As the custard settles while baking, a delicate pudding-like layer forms at the bottom while the croissant pieces on top turn golden and flaky. The result is a contrast of textures: crisp croissant edges, tender fruit pockets, and a soft custardy base.
⭐ Recipe FAQs
Store leftovers covered in the refrigerator and eat within two days. Because the dish creates a pudding-like layer at the bottom, it must be refrigerated after baking.
Yes. Cool completely, cover tightly with foil, and freeze up to three months. Thaw in the refrigerator for 8–10 hours, remove foil, let sit 30–45 minutes at room temperature, then reheat in a 350°F oven for about 15 minutes.
Brioche or challah can be used, but they yield a denser pudding without the same flaky, buttery texture of croissants.
👩🏻🍳 Fruit Is Optional
This recipe calls for about 1½ cups of fresh berries, but it’s equally delicious without fruit. Fresh berries add a bright, tart contrast to the rich custard and buttery croissants, yet the pudding stands on its own as a simple, comforting treat.
🔪 Croissant Size for Bread Pudding
Both standard and mini croissants work. Using smaller croissants (12 mini) gives more crunchy tips throughout the dish compared to fewer large croissants. This recipe is a great way to use extras from a bulk package before they dry out.
🍓 Fruit Options
Choose fruit that softens quickly when baked. Fresh berries are ideal, and peeled, diced stone fruit (peaches or apricots) also works well when cut into small pieces.
- Raspberries
- Blueberries
- Blackberries
- Strawberries
- Peaches (peeled and diced)
- Apricots (peeled and diced)
♨️ No Need for Sauce on Top
This croissant bread pudding is sweet enough on its own and doesn’t require an extra sauce. For presentation or a touch of elegance, dust with powdered sugar, add whipped cream, or garnish with a sprig of fresh mint.
🍴 A Bit of History
Bread pudding originated as a frugal way to use stale bread in England centuries ago. Over time it evolved into a beloved dessert with many regional variations — from simple, comforting home recipes to elegant, custard-rich preparations like this croissant version.
🍰 More Dessert Ideas
If you enjoy using fresh fruit in desserts, try other fruit-forward recipes for variety and seasonal flavors.
Recipe
Croissant Bread Pudding
Ingredients
- 6 croissants (large) or 12 mini croissants
- 2 cups half-and-half
- 1 cup sugar
- ½ teaspoon vanilla extract
- 3 eggs
- 1 cup fresh raspberries
- ½ cup fresh blueberries
Instructions
- Butter a 9″ x 9″ glass baking dish or spray with nonstick spray.
- Slice and cut croissants into bite-sized pieces and set aside. In a 4-cup measuring cup, whisk half-and-half, sugar, vanilla, and eggs until smooth.
- Place half the croissant pieces in the dish and top with half the fruit. Add the remaining croissants and fruit. Pour the custard evenly over the top. Allow the dish to rest 30 minutes at room temperature, or cover and refrigerate overnight.
- Preheat the oven to 350°F. Bake 30–40 minutes until the croissants are lightly browned and the custard is bubbling at the edges. If chilled, it may need a few extra minutes.
- Serve immediately. For brunch enjoy with coffee or orange juice; for dessert, dust with powdered sugar or add whipped cream and garnish with fresh mint if desired.
Notes
Mix and match fresh fruit that softens quickly when baked. For peaches or apricots, peel and dice into small pieces. This recipe is also an excellent way to use leftover croissants before they dry out.
Nutrition (per serving, estimated)
Calories: 386 kcal | Carbohydrates: 50 g | Protein: 8 g | Fat: 18 g | Saturated Fat: 10 g | Cholesterol: 112 mg | Sodium: 248 mg