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Croissant Bread Pudding

Croissant Bread Pudding Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 6 large day-old croissants, torn into 2-inch pieces
  • 4 large eggs, at room temperature
  • 2 cups whole milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • Unsalted butter for greasing
  • Optional: ½ cup raisins or chopped pecans

Method
 

  1. Heat oven to 350°F (175°C) and generously butter a 9x13 inch baking dish. Tear croissants into the dish loosely.
  2. Whisk eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Whisk in milk and cream.
  3. Pour custard over croissants, pressing gently. Let sit 10 minutes to absorb.
  4. Bake for 40 to 45 minutes until puffed, deeply golden, and set in the center.
  5. Rest 5 minutes, then scoop into bowls and serve warm with powdered sugar or whipped cream if you like.

Notes

If you’d like a firmer pudding that slices rather than scoops, use 3 eggs instead of 4. The center will still be custardy but hold its shape better on a plate.