Description
This Croissant Bread Pudding is an indulgent brunch dish that transforms buttery croissants into a luscious, custard-soaked delight, infused with cinnamon and vanilla.
Ingredients
Scale
- 1 tablespoon (13g) butter, softened
- 6–8 croissants (day-old or stale), about 8 cups when chopped
- 6 large eggs, at room temperature
- 1 cup (240ml) milk (whole or 2%)
- 1 cup (240ml) heavy whipping cream
- ¼ cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- Chop or tear croissants into bite-sized pieces and place them evenly in the dish.
- In a mixing bowl, whisk eggs, milk, and heavy cream until combined. Add sugar, vanilla, cinnamon, and salt, whisking until smooth.
- Pour the custard mixture over the croissants, pressing them gently to ensure absorption. Let sit for 15-20 minutes.
- Bake for 35-40 minutes, until golden brown and set in the center. If browning too fast, tent with foil.
- Let cool for 10-15 minutes before serving warm, topped with whipped cream, fresh berries, or maple syrup.
Notes
For best results, use high-quality buttery croissants and let the mixture rest before baking to ensure maximum custard absorption.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 12g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg
Keywords: croissant bread pudding, custard, brunch, dessert