This Croissant Bread Pudding is the kind of recipe I rely on when I want something that feels indulgent but is simple to pull together. It turns flaky, buttery croissants into a custardy, golden bake that’s perfect for weekend brunch or a relaxed dessert. Use day-old croissants for the best texture — they soak up the custard without disintegrating.
The custard is straightforward: eggs, milk, cream, a touch of sugar, vanilla, cinnamon, and salt. You’ll bake it covered first so the center cooks through gently, then uncover it to get that pleasing golden top. Finish with a vanilla sauce (crème anglaise) and you’ve got a really elegant plate from very modest effort.
I’ll walk you through what each ingredient does, the exact step-by-step bake, quick swaps, troubleshooting, and how to keep leftovers tasting great. No fluff — just the practical guidance I use in my kitchen so you can get consistent results.
Ingredient Notes
Before we get to the oven, a quick note on the main players so you know what to prioritize and what to ignore. Croissants are the foundation — their butteriness and layers give this pudding depth. The eggs form the custard structure, and the milk/cream balance controls richness and texture. Sugar and vanilla bring flavor, cinnamon adds warmth, and a small pinch of salt sharpens everything.
Use room-temperature eggs for a smoother custard and let the croissants sit in the custard so they can soak up liquid; that step is important for even texture. Covering the pan while it bakes cooks the interior without browning too quickly, then removing the foil lets the top color up nicely.
Ingredients
- 1 tablespoon (13 grams) butter, softened, to grease the pan — keeps the pudding from sticking and adds a hint of butter flavor at the edges.
- 6–8 croissants — Use day old or stale croissants. 8 cups in total when chopped — provides the flaky, buttery base that soaks up custard.
- 6 large eggs at room temperature — the eggs set the custard and give structure; room temperature blends more evenly.
- 1 cup (240 ml) milk, whole or 2% — thins the custard and keeps it tender; whole milk gives a richer bite.
- 1 cup (240 ml) heavy whipping cream — adds richness and a silky texture to the custard.
- ¼ cup (50 grams) granulated sugar — balances the savory butter and eggs; not overly sweet so the sauce can add finishing sweetness.
- 1 teaspoon pure vanilla extract — anchors the flavor; use real vanilla for the best aroma.
- ½ teaspoon ground cinnamon — a warm note that complements the butter in the croissants.
- ¼ teaspoon salt — small but essential: enhances all the flavors.
- 1 recipe vanilla sauce (creme anglaise) — served with the pudding for a classic finish; adds creaminess and sweetness.
Mastering Croissant Bread Pudding: How-To
- Preheat the oven to 350°F (180°C). For a fan/convection oven, use 160°C. Grease a 9×13-inch (23×33 cm) baking pan with the 1 tablespoon (13 g) softened butter.
- Chop 6–8 croissants into ≈1-inch bite-size pieces (about 8 cups when chopped). Spread the chopped croissants in an even layer in the prepared pan.
- In a medium bowl, whisk together 6 large eggs (room temperature), 1 cup (240 ml) milk, 1 cup (240 ml) heavy whipping cream, 1/4 cup (50 g) granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until well combined.
- Pour the custard mixture evenly over the croissant pieces. Press down gently with a spatula so the croissants begin to absorb the liquid.
- Let the pan sit at room temperature for 20 minutes to allow the croissants to soak up the custard. (If making ahead, cover and refrigerate instead; bake the next morning.)
- Cover the pan tightly with foil and bake on the center rack for 30 minutes.
- Remove the foil and continue baking for 10–15 minutes more, or until the custard reaches an internal temperature of 160°F (70°C) in the center and the top is golden brown.
- Remove from the oven and let rest 10–15 minutes. Serve warm with the prepared vanilla sauce (crème anglaise).
Why This Recipe Is Reliable
The formula is simple and forgiving. The croissants supply fat and structure; the eggs set the custard; the milk and cream balance moisture and richness. Letting the croissants sit in the custard for 20 minutes ensures they hydrate without turning to mush. Baking covered first cooks the interior through without scorching the top, and finishing uncovered produces a nicely browned surface.
The internal temperature target (160°F / 70°C) is practical and repeatable. A thermometer removes guesswork — check the center where undercooking is most likely. The bake time allowances account for ovens that run hot or cool, and for variations in croissant thickness and pan material.
Quick Replacement Ideas
Need to swap something quickly? Here are sensible options that won’t break the method:
- Use brioche, challah, or any rich, slightly stale pastry if you don’t have croissants.
- If you prefer a lighter custard, replace half the cream with extra milk; for a richer result, increase cream slightly and reduce milk.
- Omit the cinnamon or swap it for a pinch of nutmeg for a different spice profile.
- If you don’t want to make crème anglaise, serve with vanilla ice cream or lightly sweetened whipped cream instead.
What’s in the Gear List
- 9×13-inch (23×33 cm) baking pan — the recipe’s bake times assume this size.
- Mixing bowls — medium for the custard, larger if you want to toss croissants first.
- Whisk and spatula — whisk to emulsify custard, spatula to press croissants down.
- Sharp knife and cutting board — to chop croissants into bite-size pieces.
- Aluminum foil — to cover the pan while it bakes.
- Instant-read thermometer — optional, but the most reliable way to confirm doneness.
- Measuring cups/spoons — for accurate ratios.
Troubleshooting Tips
Center is undercooked but top is browned
Cover the pan with foil and continue baking at the same temperature until the internal temp reaches 160°F (70°C). If the top is getting too dark, tent foil over just the top to slow browning while the interior finishes.
Too soggy after baking
Let it rest longer — 10–15 minutes (the recipe recommends this) allows residual heat to finish setting the custard. If it still feels wet, pop it back in the oven uncovered for 5–10 minutes and check again.
Dry or rubbery texture
That usually means overbaked. Pull at the lower end of the bake-time window next time and check the internal temperature earlier. Also check your oven calibration: an oven running hot will dry custard quickly.
Variations by Season
Small, seasonal additions change the character without altering the method.
- Spring/Summer: Fold in fresh berries or serve with a bright berry compote to offset the richness.
- Autumn: Thinly sliced apples or pears with a dash of cinnamon make the pudding feel like fall.
- Winter: Add a little orange zest and ground ginger, or serve with a caramel sauce for holiday warmth.
What Could Go Wrong
Be aware of a few common pitfalls so you can avoid them:
- Using very fresh, soft croissants can lead to a mushy result because they lack structure; day-old is best.
- Not allowing the croissants to soak means dry pockets and uneven texture.
- Skipping the covered bake step can brown the top before the center sets.
- Not checking the oven temperature can lead to over- or undercooking; an instant-read thermometer helps you be precise.
Keep-It-Fresh Plan
Cool the pudding completely if you plan to store it. Cover tightly and refrigerate. It keeps well for up to three days in the fridge. For longer storage, portion and freeze in airtight containers for up to one month; thaw overnight in the fridge and warm gently in a 325°F (160°C) oven until heated through.
To reheat: warm individual slices in a 325°F (160°C) oven for 8–12 minutes. If you’re in a hurry, a low microwave burst works, but the oven preserves texture better. Serve warm with the vanilla sauce for best flavor.
Common Questions
Can I assemble this the night before? Yes. After you pour the custard over the croissants, cover the pan and refrigerate overnight. Bake the next morning directly from the fridge — you may need a few extra minutes at the end.
Do I have to use crème anglaise? No. It’s classic and lovely, but vanilla ice cream, lightly sweetened whipped cream, or a dusting of powdered sugar all work fine.
Can I make this gluten-free or dairy-free? Gluten-free croissants are an option if you can find them; the technique stays the same. For dairy-free, you can experiment with non-dairy creams and milks, but expect differences in texture and flavor.
How will I know when it’s done? The most reliable check is an instant-read thermometer in the center — 160°F (70°C). Visually, the top should be golden and the custard should be set but still slightly jiggly in the middle.
See You at the Table
This Croissant Bread Pudding is deceptively easy and reliably delicious. It’s the kind of dish that looks like you made a lot more effort than you did, and it rewards simple care: room-temperature eggs, an even soak, and the covered-then-uncovered bake. Keep the vanilla sauce warm and serve slices while the pudding is still cozy — friends and family will ask for the recipe.
I hope you bake it soon and make it your own — a little tweak here or a seasonal topping there will keep it feeling fresh. See you at the table.
Croissant Bread Pudding
Ingredients
Ingredients
- ?1 tablespoon 13 gramsbuttersoftened, to grease the pan
- ?6-8 croissantsUse day old or stale croissants. 8 cups in total when chopped
- ?6 largeeggsat room temperature
- ?1 cup 240 mlmilkwhole or 2%
- ?1 cup 240 mlheavy whipping cream
- ?1/4 cup 50 gramsgranulated sugar
- ?1 teaspoonpure vanilla extract
- ?1/2 teaspoonground cinnamon
- ?1/4 teaspoonsalt
- ?1 recipevanilla sauce creme anglaise
Instructions
Instructions
- Preheat the oven to 350°F (180°C). For a fan/convection oven, use 160°C. Grease a 9×13-inch (23×33 cm) baking pan with the 1 tablespoon (13 g) softened butter.
- Chop 6–8 croissants into ≈1-inch bite-size pieces (about 8 cups when chopped). Spread the chopped croissants in an even layer in the prepared pan.
- In a medium bowl, whisk together 6 large eggs (room temperature), 1 cup (240 ml) milk, 1 cup (240 ml) heavy whipping cream, 1/4 cup (50 g) granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until well combined.
- Pour the custard mixture evenly over the croissant pieces. Press down gently with a spatula so the croissants begin to absorb the liquid.
- Let the pan sit at room temperature for 20 minutes to allow the croissants to soak up the custard. (If making ahead, cover and refrigerate instead; bake the next morning.)
- Cover the pan tightly with foil and bake on the center rack for 30 minutes.
- Remove the foil and continue baking for 10–15 minutes more, or until the custard reaches an internal temperature of 160°F (70°C) in the center and the top is golden brown.
- Remove from the oven and let rest 10–15 minutes. Serve warm with the prepared vanilla sauce (crème anglaise).
Equipment
- 9×13" casserole dish
- serrated knife
- Mixing Bowl
- Whisk
Notes
This recipe works well with other types of bread.In my classicbread pudding recipe, I use brioche, but you can try this with any sturdy bread. Leftover dinner rolls, French bread, or sandwich bread will all be delicious.
Dry bread makes the best bread pudding.To quickly dry out the croissant cubes so that they’re ready to make bread pudding with, place them in a low oven (100°F/40°C, or as low as your oven will go) for a few minutes.
Make Ahead:After you’ve combined the bread with the custard, cover the casserole dish and store in the refrigerator for up to one day. Bake as directed when you’re ready.
Bake individual servings.Instead of making this recipe in a 9×13-inch pan, divide the ingredients into ramekins and bake for 20 minutes covered and 10-15 minutes uncovered, or until done.
Try adding fruit.You can stir in fresh berries with the bread and custard, and bake it all together to make an extra special berry croissant bread pudding.
To Store:Keep leftover croissant bread pudding in the refrigerator in an airtight container. Enjoy it within 5 days.
