This easy Croissant Bread Pudding recipe is a delicious casserole recipe for breakfast or dessert using buttery croissants, a sweetened cream cheese mixture, and fruit of your choice. Basically the best bread pudding ever!
Best Bread Pudding Recipe
Bread pudding is a popular dessert, usually made with stale bread. The bread 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 croissants, milk, eggs, sugar, cream cheese, and fruit. The sweetness lends itself to a wonderful dessert or breakfast. It’s basically the best bread pudding ever!
Here’s what you need to make this bread pudding recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Croissants – Cut up into pieces.
- Blueberries and Raspberries – You can use fresh or frozen.
- Cream cheese – Softened to room temperature for easier blending.
- Sugar – This is blended with the cream cheese for sweetness.
- Eggs – Provides structure to the custard.
- Milk – Thins out the custard a bit and makes it extra creamy and rich.
- Vanilla – For flavor.
How to Make Bread Pudding
This croissant puff casserole comes together in just a few simple steps. Here’s a summary:
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Place croissant pieces in the pan. Cut up the croissants into pieces, place in a greased 9-inch pan. Scatter the blueberries and raspberries over the top.
- Make the custard. Beat cream cheese and sugar until combined and smooth. Add in the eggs and vanilla and beat until well blended. Gradually add milk.
- Pour in custard evenly over croissant pieces. 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 350F for 35 to 40 minutes or until set in center and golden brown.
- Serve. Serve warm with powdered sugar sprinkled on top.
- Croissants are made in all different sizes. What I consider large, might not be the same thing to you. Just make sure they render about 6 full cups once cut up.
- Using 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.
- Easily 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.
Video: Croissant Bread Pudding
- Storing leftovers. Because the ratio of eggs and dairy to the bread is much higher than in baked goods, bread pudding is more 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 moistness after 1-2 days.)
- 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.
More Breakfast Casserole Recipes:
- Hash Brown Egg Casserole
- Breakfast Enchiladas
- Sheet Pan Pancakes
- Chile Relleno Casserole
- Breakfast Tater Tot Casserole
- French Toast Casserole
Croissant Bread Pudding
- 4 large croissants ,cut up into pieces (about 6 full cups)
- 1/2 cup fresh or frozen blueberries
- 1/2 cup fresh or frozen raspberries
- 8 ounces cream cheese ,softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup whole milk
- powdered sugar , for serving, optional
- maple syrup , for serving, optional
- Preheat oven to 350 degrees 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.