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A plate of croissant bread pudding topped with cream and blueberries, served with raspberries, beside a blueberry basket and a croissant.
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5 from 1 vote

Croissant Bread Pudding

Doubling for breakfast and dessert, this croissant bread pudding is always a crowd-pleaser.
Prep Time40 minutes
Cook Time1 hour 20 minutes
Total Time2 hours
Servings: 15

Ingredients

For the Croissant Bread Pudding:

  • 1 1/2 pounds croissants cut into 1-inch cubes (about 14 croissants)
  • 4 cups whole milk
  • 8 large eggs
  • 1 1/2 cups granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1/2 cup chocolate chips
  • 3 tablespoons unsalted butter cut into small pieces
  • Mixed berries for serving

For the Vanilla Sauce:

  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 1/3 cup packed brown sugar
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon fine sea salt
  • 1 tablespoon pure vanilla extract

Instructions

  • Grease a 9x13-inch pan and set aside.
  • If you haven't cut up the croissants, slice into 1-inch cubes. Combine the croissants and milk in a large bowl. Let the ingredients sit until most of the milk is absorbed, about 10 minutes.
  • In a separate large bowl, whisk together the eggs, sugar, cream, cinnamon, vanilla, and salt until evenly combined. Stir into the croissants.
  • Pour the ingredients into the prepared pan and let stand on the counter for 20 minutes to give the mixture time to soak into the bread.
  • While the mixture is resting, place an oven rack on the center shelf and preheat the oven to 350°F.
  • Gently press down on the croissants with clean hands to compress the ingredients slightly. Top evenly with the chocolate chips and pieces of butter.
  • Bake for 55-65 minutes, or until a knife inserted into the middle comes out clean. Cool for at least 20 minutes before serving.
  • While the croissant pudding is cooling, prepare the vanilla sauce: Whisk together the milk, cream, sugar, butter, flour, cinnamon, and salt in a heavy saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally. Once the sauce is simmering, whisk frequently until thickened, 10 to 12 minutes. (Note: the sauce will continue to thicken as it cools). Stir in the vanilla extract.
  • Serve croissant pudding with vanilla sauce drizzled on top and top with berries.
  • Store leftovers in an airtight container in the refrigerator and enjoy within 5 days.
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