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    Croissant Bread Pudding

    Published: February 20, 2023 | Last Modified: February 20, 2023 by Gail Ng | Leave a Comment

    JUMP TO RECIPE PRINT RECIPE
    Croissant bread pudding in a baking dish with two spoons where a slice was cut out from it.
    Hand pouring maple syrup onto a slice of croissant bread pudding.
    Baking dish filled with croissants sprinkled with raspberries, pistachios, and powdered sugar.

    This delicious croissant bread pudding is crispy on the outside and soft and moist on the inside. It's so easy to make and a great way to use up leftover croissants for brunch or dessert!

    Croissant bread pudding in a baking dish with two spoons where a slice was cut out from it.
    Jump to:
    • What is bread pudding?
    • Why you'll love this recipe
    • Ingredients
    • How to make croissant bread pudding
    • Storage
    • Freezing
    • Tips & tricks
    • Variations
    • Frequently asked questions
    • More croissant recipes to try
    • Recipe

    The best way to transform stale croissants is to make croissant bread pudding or almond croissants. In this bread pudding, the croissants are soaked in a milk and egg mixture and then baked until it becomes soft and custard-like with a buttery and flaky top. You can't even tell the croissants were stale. You completely change them and turn them into a delicious new baked good.

    This croissant bread pudding is lightly spiced with cinnamon and brown sugar. When served with maple syrup, the texture and taste are similar to french toast, which also makes use of stale bread.

    What is bread pudding?

    Bread pudding is a simple dessert made by combining stale bread with milk and eggs and baking it. The bread becomes soft and custardy after soaking up the milk and egg mixture. This method is similar to making french toast except it's baked in a dish.

    This dish originates from Europe in the early 11th or 12th century when food was scarce and leftovers were saved and repurposed. It was common for households to collect stale bread in a deep dish or "pudding basin".

    This bread pudding made with croissants is a variation of the classic dish. It's more crispy, buttery, and flaky thanks to the croissants.

    Why you'll love this recipe

    • This recipe is so easy to make with just a few ingredients.
    • Bread pudding is a great way to use leftover, stale croissants and give them new life.
    • It's deliciously crispy and flaky on the outside and soft and custardy on the inside.
    • There are plenty of variations you can make by changing up the toppings.

    Ingredients

    • Croissants - Use leftover, day-old croissants. They're drier so they soak up more of the milk mixture. It's a great way to use up stale croissants that don't taste their best on their own anymore.
    • Milk - Use any kind of dairy or non-dairy milk.
    • Eggs - The eggs hold everything together when baked and help create a custard-like texture.
    • Brown sugar - This gives more flavour than regular granulated sugar.
    • Vanilla extract
    • Ground cinnamon - This adds more warming flavour along with the brown sugar and vanilla extract.
    • Fresh fruits - Use any kind of fresh fruits to sprinkle on top or serve alongside the bread pudding. Raspberries, blackberries, blueberries, or strawberries work well!
    • Pistachios - Optional, for a crunchy texture.
    • Powdered sugar - For dusting on top to make the dish look restaurant-worthy.
    • Maple syrup - For drizzling on top or serving on the side. This really completes the dish and adds more sweetness and moisture.
    Hand pouring maple syrup onto a slice of croissant bread pudding.

    How to make croissant bread pudding

    Cut croissants - Slice croissants in half lengthwise and in half again widthwise. Cut the bottom halves into smaller pieces and place them into an 8" baking dish.

    Left to right: cutting croissant in half lengthwise, cutting croissant in half widthwise.

    Mix ingredients - Whisk together milk, eggs, sugar, vanilla, and cinnamon.

    Left to right: ingredients in a mixing bowl, ingredients whisked together into brown mixture.

    Soak croissants - Pour milk mixture over the croissant cubes in the baking dish.

    Left to right: pouring milk mixture over croissant cubes in baking dish, hand placing croissant halves on top of baking dish.

    Arrange croissants on top - Arrange the top halves of the croissants on top of the baking dish and press down to soak in the milk mixture. Let this sit while you preheat the oven to 350°F.

    Left to right: two hands pressing croissants down into liquid, croissants arranged in baking dish.

    Bake - Bake for 30-40 minutes until golden brown and crispy. Sprinkle with fresh fruit, nuts, and powdered sugar, and serve while warm with maple syrup!

    Left to right: hands sprinkling pistachios over croissant bread pudding, hand holding sieve dusting powdered sugar over croissants.

    Storage

    Croissant bread pudding is best served immediately after baking while it's warm. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven before serving.

    Freezing

    Bread pudding can be frozen if you haven't poured any sauce or syrup over it to prevent it from becoming too soggy. Store it in an airtight container or wrap it well with plastic wrap and/or aluminum foil. Freeze for up to 1 month.

    Thaw in the fridge overnight and reheat in the oven to crisp it back up before serving.

    Tips & tricks

    • Use stale croissants. Stale, days-old croissants are drier so they soak up more of the milk mixture. They also become crispier when baked. If you're using fresh croissants, leave them out on the counter overnight before using them.
    • Press the croissant pieces into the milk mixture to soak. Make sure all the bread pieces are soaked in the milk mixture. Tip the baking dish around to move the liquid around and press down any croissant cubes that are sticking up.
    • Bake until golden brown and crispy. Croissants from the grocery store (like Costco), are usually softer and meant to be baked a second time. You'll have to bake for slightly longer (closer to 40 minutes) for these croissants to become golden brown. Croissants from a specialty bakery are often sold already baked to perfection and crispy. These will need less baking time and be careful not to let them burn.
    • Serve warm and freshly baked. In my opinion, croissant bread pudding tastes best when it's served warm, straight from the oven. The croissants are at their crispiest. Leftovers can be reheated but they won't be as crispy as the first day.
    Baking dish filled with croissants sprinkled with raspberries, pistachios, and powdered sugar.

    Variations

    This croissant bread pudding is completely customizable with different toppings and sauces. Some ideas include:

    • Fruits: raspberries, strawberries, blackberries, blueberries
    • Nuts: pistachios, walnuts, almonds
    • Bake-ins (add these into the dish before baking): raisins, dried cranberries, chocolate chips, apples
    • Sauces: honey, maple syrup, simple syrup, caramel sauce, chocolate sauce, lemon curd, jam, condensed milk
    • Other toppings: ice cream, whipped cream, butter, Nutella

    Frequently asked questions

    Why is my bread pudding soggy?

    If your bread pudding is too soggy, your croissants or bread weren't stale enough and didn't soak up enough of the liquid.

    Is bread pudding served hot or cold?

    Bread pudding can be served both hot or cold but I would recommend it hot or warm.

    Can bread pudding be made in advance?

    Bread pudding can be made in advance and stored in the fridge for up to 1 day before baking.

    Can bread pudding sit out overnight?

    Since bread pudding is made with milk and eggs and has a moist texture, it needs to be refrigerated to prevent spoilage and bacteria growth.

    More croissant recipes to try

    • Matcha Almond Croissants
    • Earl Grey Almond Croissants

    Recipe

    Croissant bread pudding in a baking dish with two spoons where a slice was cut out from it.

    Croissant Bread Pudding

    Author: Gail Ng
    This delicious croissant bread pudding is crispy on the outside and soft and moist on the inside. It's so easy to make and a great way to use up leftover croissants!
    5 from 2 votes
    PRINT RECIPE PIN RECIPE
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Yield 4 servings
    Category Dessert
    Cuisine American

    Equipment

    • 1 8" baking dish

    Ingredients
      

    • 4 stale, day-old croissants
    • 275 mL milk
    • 2 large eggs
    • 50 g brown sugar
    • 1 tablespoon vanilla extract
    • ½ teaspoon ground cinnamon
    • fresh fruits
    • pistachios
    • powdered sugar
    • maple syrup

    Instructions
     

    • Slice croissants in half lengthwise and in half again widthwise. Cut the bottom halves into cubes and place them into an 8" baking dish.
    • Whisk together milk, eggs, sugar, vanilla, and cinnamon and pour this over the croissant pieces.
    • Arrange the top halves of the croissants on top of the baking dish and press down to soak in the milk mixture. Let this sit while you preheat the oven to 350°F.
    • Bake for 30-40 minutes until golden brown and crispy. Sprinkle with fresh fruit, nuts, powdered sugar, and serve while warm with maple syrup!

    Notes

    Add more milk if your croissants are particularly dry and appear to be soaking up all of the liquid.

    Nutrition

    Calories: 359kcal | Carbohydrates: 42g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 278mg | Potassium: 217mg | Fiber: 2g | Sugar: 22g | Vitamin A: 648IU | Vitamin C: 0.1mg | Calcium: 126mg | Iron: 2mg
    Keywords croissant bread pudding
    Tried this recipe?Leave a rating & comment to let us know how it was and tag your Instagram posts with @teakandthyme!

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    Hi, I'm Gail! I'm a Chinese-Canadian girl with a major sweet tooth. I make desserts, baked goods, and drinks inspired by French pastries, twists on classics, and flavours from my Asian background. I hope your second stomach is hungry!

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