Croissant Pudding
Transform leftover croissants into an irresistible dessert with this easy Croissant Pudding recipe. Layers of buttery croissants are soaked in a rich, creamy custard made from whole milk, heavy cream, and a blend of granulated and brown sugar, then baked to golden perfection. A hint of warm cinnamon and vanilla elevates the flavor, while optional raisins add a chewy burst of sweetness. With a crisp top and a soft, custard-filled center, this dessert is a luxurious twist on classic bread pudding. Ready in under an hour, it's perfect for brunch gatherings or a cozy after-dinner treat. Finish with a dusting of powdered sugar for a beautiful presentation. Keywords: croissant bread pudding, custard dessert, easy bread pudding recipe, leftover croissants.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces croissants
- 2 cups whole milk
- 1 cup heavy cream
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 2 tablespoons unsalted butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup raisins (optional)
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
Cut the croissants into 1-inch pieces and place them into the baking dish, spreading them out evenly. If using raisins, sprinkle them over the croissants.
In a medium saucepan, combine the milk, heavy cream, granulated sugar, brown sugar, and butter. Heat over medium heat, stirring occasionally, until the butter melts and the sugars dissolve. Remove from heat and let cool slightly.
In a separate bowl, whisk the eggs, vanilla extract, cinnamon, and salt until well combined.
Slowly pour the slightly cooled milk mixture into the egg mixture, whisking constantly to prevent curdling.
Pour the custard mixture evenly over the croissants, pressing down lightly with a spatula to ensure the croissants soak up the custard.
Let the mixture sit for 10-15 minutes to allow the croissants to fully absorb the custard.
Bake in the preheated oven for 35-40 minutes, or until the pudding is golden brown on top and set in the center.
Remove from the oven and let cool for 10 minutes before serving.
Dust with powdered sugar before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 48.0 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 129 mg | 10% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 278 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
