I make this Croissant Bread Pudding whenever I have a few day-old croissants sitting on the counter. The custard bakes into the flaky layers, turning them soft inside and crisp on top. It’s simple, comforting, and always hits the spot.
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Why This Recipe Stands Out
I make this Croissant Bread Pudding whenever I want something cozy, simple, and a little bit fancy. Here’s what makes it special:
- Buttery Layers: The croissants give this pudding a soft, custardy center with crisp, golden edges. It’s that perfect mix of textures you also get in a good brunch bake, like this Strawberry French Toast.
- Bright Flavor: A touch of orange zest and tart cranberries keep the sweetness balanced. Every bite feels light and fresh, not heavy.
- Easy Comfort: It looks impressive, but it’s really just whisk, pour, and bake. The hardest part is waiting for it to come out of the oven.
- Warm and Saucy: The simple vanilla sauce melts right into the pudding, making it extra creamy and comforting. It’s that same warm, spoonable goodness I love in English Sticky Toffee Pudding.
- Perfect Anytime Dessert: Serve it for brunch, holidays, or a cozy night in. It’s one of those recipes that feels right no matter the occasion.
Key Ingredients
- Croissants – Day-old croissants work best because they soak up the custard without getting mushy. You’ll need about 6 large ones, cut into bite-sized pieces. Brioche or challah can be used if you don’t have croissants.
- Eggs – The base of the custard, eggs help bind everything together and give the pudding a rich, creamy texture.
- Whole Milk – Adds moisture and creaminess to the custard. You can use half-and-half for a richer pudding or 2% milk for a lighter version.
- Sweetened Condensed Milk – Brings sweetness and a silky texture to the custard. It also helps the pudding set beautifully.
- Orange Zest – Adds a bright, citrusy note that balances the richness of the croissants and custard. Lemon zest can be swapped in if you prefer.
- Cinnamon and Nutmeg – These spices add gentle warmth and depth. Feel free to adjust the amounts to your taste or add a pinch of cardamom for a different flavor.
- Fresh Cranberries – Their tartness cuts through the richness and adds a pop of color. Dried cranberries or chopped apples also work well.
- Cane Sugar – Sweetens the vanilla sauce just enough without overpowering it. Regular granulated sugar can be used instead.
- Whole Milk and Heavy Cream– Create a creamy base for the vanilla sauce that complements the warm pudding perfectly.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Fruit Options: I love using cranberries for their tart flavor, but you can swap them with blueberries, raspberries, or chopped apples. Dried fruit like raisins or apricots also works if that’s what you have.
- Add Chocolate: Stir in a handful of chocolate chips or chunks before baking. It melts into the custard and makes the pudding extra rich.
- Sauce Swaps: The vanilla sauce is classic, but you can serve it with caramel sauce or a drizzle of warm chocolate sauce instead.
How to Make Croissant Bread Pudding
Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch square or 10.5 x 7-inch rectangular baking dish.
Step 2: In a large bowl, whisk together eggs, whole milk, sweetened condensed milk, orange zest, vanilla extract, cinnamon, nutmeg, and salt until smooth.
Step 3: Layer half of the croissant pieces evenly in the prepared baking dish.
Step 4: Spread two-thirds of the chopped cranberries over the croissant layer.
Step 5: Add the remaining croissant pieces and cranberries on top.
Step 6: Pour the custard mixture evenly over the croissants and cranberries. Gently press the croissants down to help them absorb the liquid.
Step 7: Let the pudding sit for 20–30 minutes to allow the croissants to soak up the custard.
Step 8: Bake for 50–55 minutes, or until the top is golden brown and the center is slightly set but still soft.
Step 9: Remove from the oven and let it rest while you prepare the vanilla sauce.
Step 10: In a small pot, combine milk, heavy cream and sugar. Heat over medium until the sugar dissolves.
Step 11: In a small bowl, mix cornstarch and water until smooth. Pour this mixture into the warm milk and sugar.
Step 12: Whisk continuously for about 1 minute, or until the sauce thickens.
Step 13: Stir in vanilla extract and remove from the heat.Step 14: Pour the warm vanilla sauce over the baked croissant pudding before serving.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Croissant Bread Pudding
Breakfast
- This Croissant Bread Pudding makes a cozy addition to a weekend breakfast spread. We like serving it alongside Cottage Cheese Pancakes for a mix of creamy and custardy textures.
- It also pairs beautifully with Classic Pannenkoeken (Dutch Pancakes) or Strawberry Crepes With Ricotta Cheese for a sweet, café-style brunch. If you prefer something lighter, try it with Cassava Flour Crepes.
Desserts
- For a dessert table, this pudding fits right in with other creamy classics. We love pairing it with Lemon Posset for a bright, citrusy contrast.
- It’s also wonderful next to Blueberry Clafoutis, Vanilla Panna Cotta, or Mini Pavlovas with Mascarpone and Fresh Berries for a light and elegant finish.
Frequently Asked Questions
Yes, but day-old croissants work better because they absorb the custard without falling apart. If your croissants are fresh, you can lightly toast them in the oven for about 5 minutes to dry them out before using.
The pudding is delicious on its own, but the vanilla sauce adds a creamy finish that ties everything together. You can also serve it with caramel sauce or a scoop of vanilla ice cream instead.
Yes. You can assemble the pudding, cover it, and refrigerate it for up to 12 hours before baking. Just let it sit at room temperature for about 20 minutes before putting it in the oven.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 300°F (150°C) until heated through. The vanilla sauce can be reheated gently on the stove or in the microwave.
More Dessert Recipes You'll Enjoy
- Pumpkin Creme Brulee – This pumpkin creme brulee recipe is the perfect make-ahead holiday and fall dessert with a creamy pumpkin custard under a caramelized sugar topping!
- Pear Tarte Tatin Recipe – Do you want a bite of something scrumptious? Try this easy French dessert. Pear Tarte Tatin is easy to prepare, flavorful and crowd-pleasing dessert.
- Healthy Apple Crisp – This Healthy Apple Crisp is my go-to fall dessert when I want something cozy yet wholesome. The apples bake down perfectly, and the hazelnut topping adds the best crunch. It tastes amazing warm from the oven.
- French Yogurt Cake with Peaches – This French Yogurt Cake with Peaches is my pick for a soft, summery dessert. It’s easy to make and perfect for using up ripe peaches.
Recipe
Croissant Bread Pudding
Ingredients
For the Pudding:
- 6 croissants large day-old, cut into 1-inch pieces (about 8-10 cups)
- 5 eggs large
- 1 ½ cup whole milk
- 1 can 14 oz sweetened condensed milk
- 1 tablespoon orange zest from 1 large orange
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon salt
- 1 cup fresh cranberries coarsely chopped
For the Vanilla Sauce:
- ½ cup whole milk
- ¼ cup heavy cream
- 2 tablespoons cane sugar
- ½ tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon vanilla extract
Instructions
To Make the Croissant Pudding:
- Preheat the oven to 350°F (175 °C) and grease a 9-inch square or a 10.5 x 7-inch rectangular baking dish.
- In a large bowl, whisk together eggs, whole milk, condensed milk, orange zest, vanilla, cinnamon, nutmeg, and salt.
- Layer half of the croissant pieces in a baking dish. Spread ⅔ of chopped cranberries over it.
- Top with the remaining croissants and cranberries. Pour the custard evenly over the croissants and cranberries, and gently press the croissants down. Let the pudding soak for 20-30 minutes.
- Bake the pudding for 50-55 minutes or until the top is golden-brown and the center is only slightly jiggly.
- Remove from the oven and set aside.
To Make Vanilla Sauce:
- In a small pot, combine milk and sugar and heat until the sugar dissolves.
- In a small bowl, mix cornstarch and water, and pour it into the milk and sugar mixture. Whisk for about 1 minute until the sauce thickens. Stir in vanilla extract and remove from the heat.
- Pour vanilla sauce over the warm bread pudding and serve.
Notes
- Use day-old croissants. Slightly stale croissants soak up the custard better and keep their shape while baking.
- Cut croissants evenly. Aim for 1-inch pieces so they bake and absorb the custard at the same rate.
- Let it soak. Give the croissants at least 20–30 minutes to absorb the custard before baking for the best texture.
- Press gently. Lightly press the croissants into the custard to help them soak evenly without crushing the layers.
- Don’t overbake. The pudding should be golden on top and just set in the center. A little jiggle means it will stay soft and creamy.
- Toast fresh croissants. If your croissants are too soft, toast them in the oven for 5–7 minutes to dry them out slightly.
- Adjust sweetness. If you prefer a less sweet dessert, reduce the amount of condensed milk slightly or add a handful of tart fruit like cranberries or raspberries.
- Make the sauce ahead. The vanilla sauce can be made a day early and reheated gently before serving.
- Serve warm. The pudding tastes best fresh from the oven with warm vanilla sauce poured over the top.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Nina Kulish says
Such a great idea! Looks so delicious, thank you!