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Croissant Bread Pudding

Croissant Bread Pudding
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This recipe transforms day-old croissants into a decadent bread pudding, perfect for a comforting dessert or brunch.

Ingredients

Scale
  • 6 large day-old croissants
  • 4 large eggs
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract (alcohol-free)
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons unsalted butter (melted, for greasing)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish with melted butter.
  2. Tear the croissants into 1-inch pieces and scatter them evenly in the prepared baking dish.
  3. In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.
  4. Pour the egg mixture evenly over the croissant pieces, making sure all the pieces are soaked. Gently press down on the croissants to ensure they absorb the liquid.
  5. Let the bread pudding sit for 15-20 minutes to allow the croissants to fully absorb the custard.
  6. Bake for 35-45 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out clean.
  7. Remove from the oven and let cool slightly before serving. Serve warm, perhaps with a dusting of powdered sugar or a dollop of whipped cream.

Notes

  • For extra flavor, you can add chocolate chips, berries, or nuts to the croissant pieces before pouring the custard.
  • This bread pudding can be made ahead of time and reheated.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/croissant-bread-pudding/