This decadent croissant bread pudding transforms day-old croissants into pure comfort food magic! Buttery, flaky croissants get bathed in a rich vanilla-scented custard with hints of orange, then baked until golden and topped with a dreamy vanilla sauce. It’s the perfect excuse to pick up extra croissants from the bakery – trust me, you’ll want to make this again and again!
Why You’ll Love This Croissant Bread Pudding
- Uses simple pantry ingredients you likely have on hand
- Perfect way to transform leftover croissants
- Rich, creamy custard with bright citrus notes
- Makes an impressive brunch dish or cozy dessert
- No fancy techniques required – just mix and bake!
- Customizable with your favorite mix-ins
- Can be made in individual portions for entertaining
When I’m craving something special for weekend brunch or looking for a crowd-pleasing dessert like my favorite cannoli cake, this croissant bread pudding never disappoints. The contrast between the crispy, golden top and the creamy, custard-soaked middle creates pure texture heaven. And that vanilla sauce? It’s absolutely swoon-worthy!
Ingredients Overview
The beauty of this recipe lies in its simplicity – just 9 basic ingredients transform into something magical! Day-old croissants form our buttery base, while a mixture of heavy cream and whole milk creates the perfect custard consistency. Brown sugar adds caramel notes, and a touch of orange zest brings brightness to every bite. The vanilla sauce comes together with just butter, brown sugar, cream, and a generous splash of vanilla extract for the perfect finishing touch.
Success Tips & Tricks
The key to perfect croissant bread pudding is all in the details! Don’t skip drying out your croissants first – this helps them soak up all that creamy custard without turning soggy. Let the custard-soaked croissants rest for an hour before baking, giving them time to absorb all that vanilla-scented goodness. And my favorite tip? Save the vanilla sauce for serving, drizzling it over individual portions to maintain that perfect contrast between crispy top and creamy center.
Key Ingredients for Perfect Bread Pudding
Let me walk you through why each ingredient plays such an important role in creating this incredibly rich and comforting bread pudding!
- Day-old Croissants: These buttery, flaky pastries are the star of our show. Unlike regular bread pudding where you might use basic white bread, croissants bring layers of butter and texture that create magical pockets of custard throughout the pudding.
- Heavy Cream + Whole Milk: This dynamic duo creates the perfect custard base. The fat content in heavy cream (around 36%) gives that luxurious mouthfeel, while whole milk keeps it from becoming too heavy. Think of them as your silky custard dream team!
- Large Eggs: These are our magical binding agents! They perform three crucial jobs: thickening the custard, providing structure, and creating that perfectly tender texture. The proteins in eggs coagulate while baking, transforming our liquid custard into that dreamy, pudding-like consistency.
- Orange Zest: Just like in my favorite cookie recipes, citrus zest adds brightness without moisture. The natural oils in the zest infuse throughout the custard, creating an subtle orange essence that perfectly complements the buttery croissants.
Essential Success Tips
- Pre-dry those croissants! This 15-minute step is non-negotiable, friends. When you dry out the croissants first, they become little sponges ready to soak up all that creamy custard without turning mushy. Think of it like toasting bread for French toast – it makes ALL the difference!
- Temperature matters: Your eggs and dairy should be at room temperature before mixing. Cold ingredients don’t blend as smoothly and can create a lumpy custard. I usually set mine out about 30 minutes before starting.
- The jiggle test: Want to know if your bread pudding is done? Look for that slight jiggle in the center – like your grandmother’s homemade custard. If it’s too wobbly, it needs more time. If it’s completely set, you’ve gone too far! The residual heat will continue cooking it slightly after you take it out.
Step-by-Step Instructions
Let me walk you through making this dreamy croissant bread pudding! The process is straightforward, and I’ll share all my favorite tips along the way.
Preparing the Croissants
1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper
2. Cut croissants into 1-inch cubes – don’t worry if they’re not perfect!
3. Spread cubes on the prepared sheet and bake for 15-20 minutes until lightly toasted
4. Let cool completely (reminds me of making my cloud bread recipe!)
Making the Custard
1. In a large bowl, whisk together:
– 2 cups heavy cream
– 1 cup whole milk
– 4 large eggs
– 1 tablespoon vanilla extract
– ½ cup granulated sugar
– ¼ cup light brown sugar
– ¼ teaspoon salt
– 2 teaspoons orange zest
Assembly and Baking
1. Transfer dried croissants to a 9×13-inch baking dish
2. Pour custard mixture evenly over croissants
3. Press down gently to help absorption
4. Cover with foil and refrigerate for 1 hour
5. Bake uncovered at 350°F for 40-50 minutes until golden brown
Recipe Variations and Creative Ideas
Sweet Add-ins
Just like my strawberry swirl cheesecake, this recipe welcomes creative variations! Here are my favorite ways to customize:
- Fruit Additions: Fold in 1 cup of fresh berries, sliced peaches, or caramelized apples
- Chocolate Lover’s Version: Sprinkle 1 cup chocolate chips between layers
- Nutty Twist: Add ½ cup toasted pecans or almonds
Serving Suggestions
Make it extra special with these toppings:
- Warm maple syrup
- Fresh whipped cream
- Vanilla bean ice cream
- Similar to my strawberry cheesecake brownies, a berry compote works wonderfully!
Make-Ahead Tips
While you shouldn’t soak overnight, you can:
- Cube croissants and toast a day ahead
- Prepare vanilla sauce up to 3 days in advance
- Mix custard ingredients up to 24 hours before assembly
Remember, the key to perfect bread pudding is finding that sweet spot between too dry and too soggy. Your croissants should be custardy but not swimming in liquid!
FAQs & Final Thoughts
Frequently Asked Questions
While I don’t recommend soaking the pudding overnight, you can prep all components separately. Toast your croissant cubes and store them in an airtight container, mix your custard and refrigerate, then combine and bake fresh the morning of your event. Just like my Hawaiian Roll French Toast, this is perfect for morning gatherings!
The key is balance! If it’s too dry, you might have over-toasted your croissants or not let them soak long enough. Too wet? You might need to bake it a bit longer. The perfect consistency should be creamy but set – when you press the top gently, no liquid should pool.
Individual portions reheat beautifully in the microwave for 30-45 seconds. For multiple servings, cover with foil and warm in a 325°F oven for about 10 minutes. The vanilla sauce can be reheated separately over low heat, stirring occasionally.
Final Thoughts
My kitchen always feels extra cozy when this croissant bread pudding is baking! There’s something magical about transforming day-old croissants into something so wonderfully decadent. Every time I make this, it disappears faster than I can say “seconds, please!” Whether you’re serving it for a special breakfast or as a comforting dessert, this recipe is sure to become a family favorite.
I’d love to hear how your bread pudding turns out! Drop me a comment below and share your creative twists – maybe you added some seasonal fruit or tried a different citrus zest? Your baking adventures always inspire me to try new variations. Happy baking, friends! 💕
Remember to save this recipe for your next brunch gathering or when you need to rescue those leftover croissants from going to waste. Trust me, once you try this version, you’ll never look at day-old croissants the same way again!
Croissant Bread Pudding
Equipment (affiliate links)
- 1 Sheet Pan
- 1 large mixing bowl
- 1 Whisk
- 1 9 x 13-inch baking dish
- 1 Aluminum Foil
- 1 Small saucepan
Ingredients
Bread Pudding
- 10 cups croissants, cut into 1-inch pieces day-old recommended
- 2 cups heavy cream (480 g)
- 2 cups whole milk (480 g)
- 3 large eggs
- 1 tablespoon pure vanilla extract (9 g)
- 3/4 cup light brown sugar (165 g), packed
- 3/4 cup granulated sugar (165 g)
- 1/4 teaspoon salt
- 1 orange zested
Vanilla Sauce
- 1/2 cup butter (113 g)
- 3/4 cup packed light brown sugar (165 g)
- 1/2 cup heavy cream (120 g)
- 1 tablespoon pure vanilla extract
Instructions
Bread Pudding
- Preheat the oven to 300°F/150°C. Line a sheet pan with parchment paper or silicone mat and flatly layer cut croissants. Bake for 15-20 minutes or until the pieces are very dry.
- Meanwhile, in a large mixing bowl whisk together cream, milk, eggs, vanilla, brown sugar, granulated sugar, salt and orange zest until well combined.
- Place the toasted croissants in a greased 9 x 13-inch baking dish. Pour the custard mixture over the croissants and lightly press down to ensure most of them are submerged in the liquid.
- Cover with aluminum foil and refrigerate for one hour.
- Preheat the oven to 350°F/177°C.
- Bake the croissant bread pudding uncovered for 45-50 minutes or until custard is set and the top is golden.
- Allow to cool slightly.
Vanilla Sauce
- In a small saucepan, combine the butter and brown sugar over medium heat. Stir until the butter is melted and the mixture is smooth.
- Carefully add the heavy cream (it will bubble up) and bring to a simmer. Cook for about 5 minutes, stirring occasionally. Remove from heat and add vanilla.
- Keep warm or re-warm and pour over croissant bread pudding just before serving.
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