Description
A rich and buttery croissant bread pudding baked in a creamy vanilla-spiced custard and finished with a luscious vanilla sauce, transforming leftover croissants into an elegant, indulgent dessert.
Ingredients
Scale
- 4 large day-old croissants, torn into bite-sized pieces
- 4 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of kosher salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup raisins or dried cranberries (optional)
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Arrange torn croissants evenly in the prepared baking dish.
- In a bowl, whisk eggs, milk, sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until combined.
- Pour custard mixture over croissants and gently press down to soak.
- Let sit for 15 minutes to absorb the custard.
- Bake uncovered for 30–35 minutes until golden and set with a slight jiggle in the center.
- While baking, melt butter in a saucepan over medium heat.
- Add granulated sugar and brown sugar, stirring until dissolved.
- Stir in heavy cream and cook 3–4 minutes until slightly thickened.
- Remove from heat and stir in vanilla extract.
- Serve warm bread pudding drizzled with vanilla sauce.
Notes
Day-old croissants absorb the custard best. Do not overbake— the center should remain slightly jiggly for a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 35g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg
Keywords: croissant bread pudding, bread pudding dessert, croissant dessert, baked pudding