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Croissant Bread Pudding

Buttery flaky croissants make this the most delicious bread pudding. 

Author: Kami | NoBiggie.net
  • 6 eggs
  • 2 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
  1. Preheat oven to 350F.
  2. Whisk together egg, half and half, sugar, cinnamon and vanilla. Set aside.

  3. Grease the baking pans with butter or baking spray.
  4. Break up the croissants into chunks. Fill both baking pans with the croissant pieces.

  5. Pour the custard mixture over the croissant chunks and gently push the croissants down to absorb the custard.

  6. Let it sit for 5-10 minutes, then press it down again.
  7. Place both pans in a larger baking pan with space around them to add a water bath.
  8. Carefully add hot water around the pans about halfway up the outside of the pans.

  9. Cover the pan with foil poking a few holes in the top for steam to escape.
  10. Bake 45 minutes covered, then uncover and bake an additional 45 minutes.
  11. Take out of oven and let cool a little.
  12. Serve warm with buttermilk syrup and more fresh berries.