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Simple Croissant Bread Pudding Recipe

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French-Inspired
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Arrange torn croissants evenly in the prepared baking dish.
  3. In a bowl, whisk eggs, milk, sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until combined.
  4. Pour custard mixture over croissants and gently press down to soak.
  5. Let sit for 15 minutes to absorb the custard.
  6. Bake uncovered for 30–35 minutes until golden and set with a slight jiggle in the center.
  7. While baking, melt butter in a saucepan over medium heat.
  8. Add granulated sugar and brown sugar, stirring until dissolved.
  9. Stir in heavy cream and cook 3–4 minutes until slightly thickened.
  10. Remove from heat and stir in vanilla extract.
  11. 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.