Croissant Bread Pudding
Updated
Updated
This easy Croissant Bread Pudding recipe is a delicious casserole I make for breakfast or dessert using buttery croissants, a sweetened cream cheese mixture, and whatever fruit I happen to have on hand. I’ll be honest, it’s basically the best bread pudding ever!
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Best Bread Pudding Recipe
Bread pudding is a popular dessert usually made with stale bread that soaks in a custard mixture, which includes milk (or cream) and eggs. There are many versions, some sweet and some savory, and the bread type can vary greatly. This recipe I’m sharing today uses sweet buttery croissants, milk, eggs, sugar, cream cheese, and fruit. The sweetness lends itself to a wonderful dessert or breakfast. Once you try it, I’m sure you’ll agree it’s the best bread pudding out there!
Tips & Variations
- Croissants come in different sizes. What I consider large might not be large to you. Just make sure they render about 6 full cups once they are cut up.
- Use a different bread. Croissants are light and soft, so the liquid is absorbed pretty fast. If you use a different type of bread, adjust the resting time accordingly.
- Double the recipe. Have a big group to feed? This recipe can easily be doubled in a 9×13 pan.
- Change the fruit. Feel free to customize the type of fruit used to suit your taste.
Croissant Bread Pudding
Ingredients
- 4 large croissants, cut up into pieces (about 6 full cups)
- ½ cup fresh or frozen blueberries
- ½ cup fresh or frozen raspberries
- 8 oz. cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- ¾ cup whole milk
- powdered sugar, for serving, optional
- maple syrup, for serving, optional
Instructions
- Preheat oven to 350°F. Lightly coat a 9-inch square pan with cooking spray.
- Place croissant pieces in the pan. Scatter the blueberries and raspberries over the top.
- In a medium bowl with an electric mixer, beat cream cheese and sugar until combined and smooth. Add in the eggs and vanilla and beat until well blended. Gradually add milk, beating well after each addition.
- Pour mixture evenly over croissant pieces. Gently pat down with a wooden spoon so all the pieces are coated. Let rest 10-15 minutes.
- Bake for 35 to 40 minutes or until set in center and golden brown. (If top starts to get too brown toward the end, cover with foil.)
- Serve warm with powdered sugar or maple syrup.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Bread Pudding Step by Step
Get the oven going and prepare a square pan: Preheat oven to 350°F. Lightly coat a 9-inch square pan with cooking spray.
Place croissant pieces in the pan: Cut 6 large croissants into pieces (you should end up with 6 heaping cups), place in the pan, and scatter ½ cup blueberries and ½ cup raspberries over the top.
Make the custard: Beat 8 oz. softened cream cheese and 2/3 cup sugar until combined and smooth. Add in 2 large eggs and 1 tsp vanilla and beat until well blended. Gradually add ¾ cup whole milk.
Pour custard: Pour the custard over the croissants and gently pat down with a wooden spoon so all the pieces are coated. Let rest 10-15 minutes.
Bake: Bake at 350°F for 35 to 40 minutes or until set in the center and golden brown.
Serve: Serve warm with powdered sugar sprinkled on top.
How to Store
- Fridge. Because the ratio of eggs and dairy to the bread is much higher than in baked goods, bread pudding is more of a custard than a cake, and therefore any leftovers should be refrigerated. It will keep, tightly covered, up to 4 days (but will start to lose moisture after 1-2 days.)
- Freeze. To freeze, make sure the cooked pudding is completely cool, then cover the dish tightly. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
What to Serve With Croissant Bread Pudding
When I serve this bread pudding for breakfast or brunch, I like to balance out the sweetness with a few savory dishes. A hash brown quiche is always a hit—it’s hearty, cheesy, and makes the perfect comfort food side. I also love adding a feta and spinach casserole, which brings a fresh, flavorful note to the table. And for something a little lighter and bite-sized, crustless crab quiche bites are elegant yet easy.
More Breakfast Casserole Recipes
- Hash Brown Egg Casserole
- Breakfast Enchiladas
- Sheet Pan Pancakes
- Chile Relleno Casserole
- Breakfast Tater Tot Casserole
- French Toast Casserole
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
I made this croissant bread pudding recipe and we all were blown away how delicious it was!!! I absolutely recommend to everyone! Easy to prepare and it is the best tasting bread pudding I ever had!!
I plan to make this recipe for a brunch gathering this weekend and based on the reviews, I am super excited that it will be excellent! I do not have any normal daily use for whole milk outside of this recipe so buying even a half gallon is wasteful for me. I do have some vanilla bean ice cream though. A Google search has led me to believe that if I use melted ice cream, that can substitute for the vanilla, milk, and sugar in a recipe (equal parts). Has anyone tried that in this recipe or in other recipes? Thank you in advance!
My daughter forwarded this recipe to me and I decided to make it next day! It is sooooo delicious that I could make the whole thing disappear!
We both loved it!! Used only blueberries since did not have raspberries but regardless it was awesome! Easy, quick and yummmmm! Will be on my frequently make it list!!
This is a fantastic breakfast treat-I’ve made it many times and it’s always a big hit. I like it a little more custardish so I added an egg and a little more milk. I also add a dollop of whipped cream to each serving. Bravo!
It was wonderful. Delightful flavors, moist and different textures. Will make this again.
This recipe is amazing and everyone loves it. I’m wondering if you can prepare it the night before and put in refrigerator.
Made this morning with blueberries and used almond milk instead of whole milk. Ummm….wow, this was incredible and tasted as though it was made in some fancy restaurant. Thank you!!
There can be several culprits like its structure isn’t set, often from being underbaked, or due to issues like too much leavening/liquid, overmixing, or opening the oven door too early, causing the delicate center to collapse as the rising gas escapes or the structure can’t support itself, or the oven is too hot/pan is a bit dark so the edges set more quickly forcing the cake to rise up in the center.
I make this and add 1 cup golden raisins soaked in salted caramel crown royal…. I do this in lieu of the fruit… with a dollop of whipped cream. Next level decadence!
This was so easy and simply delicious!
I just had my first spoonful of the pudding. I will never use my old recipe again. It is Amazing!!!!
My family loves this also use blackberries in stead of blueberries this time
my daughter made this when i was visiting her and wow-loved it!
Perfection on Christmas morning!
Hello, this is a fantastic recipe! I have made it a few times and everyone loves it. However, some of my guests don’t eat eggs. Can I use cornstarch/custard powder to replace the eggs? If yes, how much cornstarch will I need to replace 2 eggs? Thank you sharing this amazing recipe
That’s a pretty significant alteration since eggs are a main ingredient in the custard, so without further recipe testing myself, I can’t advise, sorry!
Hi! Could you prep everything the night before and assemble the next day and would the custard be fine?
Excellent recipe! Made it with a full cup of fresh blueberries & 1/2 & 1/2 because that’s what I had in the fridge. Then I made a simple Creme Anglaise with vanilla bean to top it off.
A group of friends had gone to dinner & we came back to my place for dessert . It was a huge hit? Thank you ?
I am planning on making this recipe but am wondering if I can prepare it the night before and then bake in the morning. Thank you!
Hi Cindi – You can, but keep in mind that the croissants will really soften up that way since they’re not very dense, so the overall casserole will have less texture.
I’ve been making it every year for Easter brunch and it’s a regular requirement on our family summer vacation! Everybody loves it and the kids ask in advance to make sure I’m making it!! Thanks!
Delicious and easy. Will make again.
This was a huge hit ?? Any easy to prepare but truly delish bread pudding & terrific use of stale croissants. I used fresh strawberries & frozen blueberries. Winner !!!!
Just wondering if I could substitute heavy cream for the 3/4 cup whole milk to lower the carbs?
Absolutely yummy!
I can’t wait to try this!! Can I use a 9×13 and double the recipe?
Hi Jane – Yep!
Can I use Challah bread ?
I have not tested this recipe with challah and the resting time might need to be adjusted. Try it!
My finicky eater daughter loves this recipe.
This is soooo delicious! Every time I make it everyone raves be it women, men and kids. So happy I found your yummy recipe…thank you
My family loved this. Will definitely make again. Thank you for sharing!
Very Good
I had to use some half-n-half instead of whole milk (didn’t have on-hand and didn’t want to do another store run on Christmas Eve) Next time I’m cutting back some on the amount of sugar. Used frozen berries.
It’s a keeper and plan on making it more often.
Simply delicious! Everyone wants the recipe!
This is definitely a keeper. I have made it multiple times and my families on both sides LOVE, LOVE it!!
Fantastic! Made for a great Mothers Day brunch! Easy and satisfying!
I have made this recipe several times, my daughter’s absolute favorite! I never have whole milk but i always have some kind of milk and heavy whipping cream. So I do approximately half of each, and it still turns out great. Highly recommended!
This is my favorite bread pudding recipe, I’ve made it so many times. Making it again for Easter. Everyone loves it.
Can you use Challah bread?
Absolutely love this! We use blackberries as well! So delicious!
So good! Have made it twice since Christmas and added strawberries and blackberries.
I plan to make this on the weekend, but using a jar of homemade lingonberry preserves, and plain bagels. I know I will need to tweak your custard ingredients. I may want to top it with chopped pecans that I have tossed with a little sugar and butter. I’m going to take it to a church pot luck luncheon on Sunday for the dessert table and have a bowl of cool whip on the side for those that want it. I will probably sub half and half for the milk. Also I would assemble the night before and bake in the morning, I figure it would need extra soaking time since bagels are more firm than brioche or croissants.
What do you think?
Hi JoAnne! Those are some pretty significant alterations, so I can’t really advise without further testing. But, yes, it will definitely need to soak longer since bagels are so dense. You might even need more custard.
Thanks Amy! That’s exactly what I was thinking too! I will let you know how it turns out!
I made it twice so far–fresh raspberries & blueberries and then just fresh blueberries. Both were yummy! I substituted half & half but followed the recipe otherwise. Thank you! EZ & yummy! It’s great served warm w/whipped cream or ice cream!
Huge hit! Had to make it again the next day due to request. Added a shot of rum and set over night. Delicious
Delicious ! Will make again and again. So easy, soooo good.
This was so easy and delicious! Everyone enjoyed it
I have made this for overnight guests many times now. Everyone loves it! I do use 5 lg croissants and put it in a 9×11 baking dish keeping everything else the same. 10/10
This has become our families christmas morning breakfast for 3 years now! It’s so so good.
I doubled the recipe and ended up freezing half of it. I had guests and reheated from frozen. It was just as delicious as when first baked!! So thrilled to know how well it freezes and reheats!! I will be making this often!!
I just made this for a ladies brunch and it was a big hit!!! I doubled for a 9×13 pan. So delicious!!!
How can something this good be so so easy! A big hit!
Made it for Easter brunch and it was delicious. Thanks for sharing.
Always a favorite!!
Would it be ok to make this the night before, refrigerate, and then pop it in the oven the next morning?
Love this and thanks so much for sharing. A family favorite at the holiday time. The only thing I changed was not adding sugar. I’m not fond of sweet foods. The berries have enough natural sweetness for me.
I make this recipe every year the morning after Thanksgiving. It’s become a tradition. This year I was out of vanilla extract so I used almond extract instead. Also used half and half instead of milk and added some toasted pine nuts I had leftover from something else. This recipe is very flexible in that way making the possibilities endless. Thank you!
I love this recipe! I’ve made it twice and I crave it after it’s gone.