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Croissant Bread Pudding is a sweet breakfast treat made with chopped butter croissants baked in an egg custard mixture and topped with a sweet vanilla sauce.

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Croissant Bread Pudding is a delicious treat perfect for brunch.

This tasty bread pudding can be served topped with fresh fruit.

This bread pudding recipe takes about an hour and forty minutes from start to finish and serves six to eight people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this bread pudding, I started by dumping some chopped croissant cubes into a greased 9 x 13 inch baking dish.

I cracked some eggs into a mixing bowl and whisked them well.

I added some milk to the bowl.

I also added some sugar, vanilla extract, nutmeg, cinnamon and salt to the bowl.

I whisked the ingredients together well.

I poured the mixture over the croissants in the baking dish.

I gently tossed the croissant pieces to make sure they were all coated in the sauce mixture.

I left croissants to sit and soak up the custard for about thirty minutes.

Then I baked the bread pudding until the croissants were puffy and golden brown.

I removed the dish from the oven and left it to sit while I prepared the sauce.

I added some butter, milk, sugar and vanilla extract to a small saucepan over medium heat.

I stirred until the butter was melted.

I added some cornstarch and salt to the pan.

I stirred well and removed the saucepan from the heat.

Then I sliced and served the bread pudding.

I drizzled the bread pudding with the vanilla sauce and topped it with fresh berries.

This bread pudding with butter croissants is sure to be a family favourite.

If you are looking for a simple and delicious bread pudding recipe, then you need to try this Croissant Bread Pudding!

More Easy Brunch Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Croissant Bread Pudding:

• 12 cups of slightly stale chopped butter croissants in 1-2 inch pieces
• 5 large eggs
• 3 cups whole milk
• 1 cup sugar
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt

Vanilla Sauce

• 1/2 cup unsalted butter
• 3/4 cup whole milk
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1-2 tablespoons cornstarch
• 1/8 teaspoon kosher salt

How to Make This Croissant Bread Pudding:

1. Spray a 9 x 13 baking dish with non-stick cooking spray. Add the cubes of croissant and spread out evenly. Set aside for now.
2. Whisk the eggs in a mixing bowl until mixed together. Then, add the milk, sugar, vanilla extract and spices to the eggs and whisk until combined. Pour the mixture across the croissants making sure to evenly distribute the custard. Use a spatula to gently toss the croissant peices to make sure they’re all coated with the custard mixture. 
3. Let the bread pudding sit on the counter for 30 minutes so that the custard is absorbed into the croissant pieces, gently mixing and tossing the croissants halfway through. 
4. Preheat the oven to 350℉. Bake for 50 minutes, until the custard sets (the croissants will be puffy and golden brown). Let it sit on the counter to cool slightly as you make the vanilla sauce. 
5. Chop the butter into four pieces.
6. Then, add the butter, milk, sugar and vanilla extract to a small saucepan over medium heat. Stir occasionally until butter is melted.
7. Once melted, add one tablespoon of cornstarch and a pinch of salt. Remove the sauce from heat and stir until the cornstarch is dissolved and the sauce is smooth. Add up to one more tablespoon of cornstarch until the glaze is your desired thickness.
8. Serve the bread pudding warm with a drizzle of vanilla sauce and fresh berries!
9. Enjoy!

Notes

• Depending on the size of the croissants, you’ll need about 7 – 9 croissants to get 12 cups of chopped croissant pieces. 
• I recommend chopping the croissant into pieces and then letting them air dry overnight to get the perfect slightly stale texture. 
• Make sure to pour the custard across the croissant pieces evenly. You don’t want to heavily saturate just one part of the bread pudding. That’s why I suggest gently tossing the croissant after pouring the custard and half way through the resting period. 
• The 30 minute resting period helps the croissants soak up the custard. This way, the bread pudding is still yummy and moist without being soggy. Using stale pieces of croissant also helps achieve the perfect bread pudding texture and soaking up the custard. 
• The croissants will be golden brown, but should not burn after baking for 50 minutes. If you notice that they’re starting burn, cover the bread pudding loosely with foil. The bread pudding will be puffy out of the oven and deflate as it cools.  
• For making the vanilla sauce: chopping the butter into four pieces will help it melt faster.
• Give the first tablespoon of cornstarch at least one minute to thicken the sauce before adding more.  
• If the cornstarch isn’t dissolving, use a whisk instead of a spoon to help break it up as you stir.

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