Make delicious Croissant Bread Pudding with Buttermilk Syrup. When you use buttery flaky croissants to make bread pudding it just takes this dessert to the next level.
One thing we always buy at Costco is their croissants…they are seriously so good. So big and fluffy, the best I’ve seen at any grocery store. We love them with chicken salad sandwich using rotisserie chicken…one of our favorite Saturday lunches. For a while I was not buying the croissants because I felt like we couldn’t eat them all and I hate to waste food, but not anymore! If we have any leftover I’m thrilled, because it means I can make our favorite croissant bread pudding. It’s THE BEST! This is my husband’s MOST favorite dessert. It’s super easy to make and it get’s eaten up fast in our house.
If you have fresh berries, like raspberries or blueberries, they are both so good in this. You can bake a few in it, and reserve some fresh berries for serving. Serve it with warm buttermilk syrup and oh my…this is a dreamy dessert…or a decadent breakfast.
Here’s the ingredient lineup, it’s so helpful to gather all ingredients all measured out and ready to go before starting. For the buttermilk syrup, we love to make a big batch and then freeze it in smaller mason jars. It’s so nice to always have on hand and so much better than any store bought syrup.
We love this croissant bread pudding with berries, but you can do without if you prefer. You could also trade out the berries for chocolate chips or a little Nutella. We only added a few berries to the pans for baking…most on top, but if you love the berries baked inside, you should definitely add more. We also reserved more fresh berries for serving. This big metal pan is made for a heavy lasagna, but I love it for the water bath method…it’s heavy duty and awesome!
Gently pour the custard in over the torn croissant pieces. You will then gently press the croissants down to absorb the custard liquid. Wait a few minutes and press it down again to absorb more.
The water bath method is a must when making bread pudding, it helps to gently set the eggy custard. Carefully pour the hot water into the outer pan.
If you love raspberry bread pudding, you can add more raspberries if you’d like. .
How to Make Croissant Bread Pudding
Croissant Bread Pudding
Buttery flaky croissants make this the most delicious bread pudding.
- 6 eggs
- 5 cups half and half
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 5-6 croissants torn into pieces
- fresh blueberries handful
- fresh raspberries handful
Preheat oven to 350F.
Whisk together egg, half and half, sugar, cinnamon and vanilla. Set aside.
Grease the baking pans with butter or baking spray.
Break up the croissants into chunks. Fill both baking pans with the croissant pieces.
Pour the custard mixture over the croissant chunks and gently push the croissants down to absorb the custard.
Let it sit for 5-10 minutes, then press it down again.
Place both pans in a larger baking pan with space around them to add a water bath.
Carefully add hot water around the pans about halfway up the outside of the pans.
Cover the pan with foil poking a few holes in the top for steam to escape.
Bake 45 minutes covered, then uncover and bake an additional 45 minutes.
Take out of oven and let cool a little.
Serve warm with buttermilk syrup and more fresh berries.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
My family is always fighting over who gets the last piece. It’s the best dessert. Be sure to warm up the buttermilk syrup before pouring it on, it’s so good!