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Slice of croissant bread pudding on a white plate drizzled with a vanilla sauce.

Croissant Bread Pudding

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5 from 4 reviews

  • Author: Maria Pagiotas
  • Total Time: 2 hours 15 minutes
  • Yield: 9 x 13 inch pan 1x


Croissant Bread Pudding is the perfect recipe for using your day-old croissants. They're cubed, combined with a simple rich custard, and baked to perfection then drizzled with a creamy vanilla sauce. This easy croissant bread pudding uses staple ingredients and makes a delicious breakfast or dessert.



Bread Pudding

  • 10 cups croissants, cut into 1-inch pieces
  • 2 cups (480 g) heavy cream
  • 2 cups (480 g) whole milk
  • 3 large eggs
  • 1 tablespoon (9 g) pure vanilla extract
  • 3/4 cup (165 g) light brown sugar
  • 3/4 cup (165 g) granulated sugar
  • 1/4 teaspoon salt
  • 1 orange zested

Vanilla Sauce

  • 1/2 cup (113 g) butter
  • 3/4 cup (165 g) packed light brown sugar
  • 1/2 cup (120 g) heavy cream
  • 1 tablespoon pure vanilla extract


Bread Pudding

  1. Preheat the oven to 300°F/150°C. Line a sheet pan with parchment paper or silicone mat and flatly layer cut croissants. Bake for 15-20 minutes or until the pieces are very dry.
  2. Meanwhile, in a large mixing bowl whisk together cream, milk, eggs, vanilla, brown sugar, granulated sugar, salt and orange zest until well combined.
  3. Place the toasted croissants in a greased 9 x 13-inch baking dish. Pour the custard mixture over the croissants and lightly press down to ensure most of them are submerged in the liquid.
  4. Cover with aluminum foil and refrigerate for one hour.
  5. Preheat the oven to 350°F/177°C.
  6. Bake the croissant bread pudding uncovered for 45-50 minutes or until custard is set and the top is golden.
  7. Allow to cool slightly.

Vanilla Sauce

  1. In a small saucepan, combine the butter and brown sugar over medium heat. Stir until the butter is melted and the mixture is smooth.
  2. Carefully add the heavy cream (it will bubble up) and bring to a simmer.  Cook for about 5 minutes, stirring occasionally. Remove from heat and add vanilla.
  3. Keep warm or re-warm and pour over croissant bread pudding just before serving.


Storage: Store leftovers covered in the refrigerator for 3-4 days.

Freezer: Wrap without the vanilla sauce with plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheat: Bake covered at 350°F/177°C for 10-15 minutes or until heated through.

  • Prep Time: 15 minutes
  • Chill Time: 1 hour
  • Cook Time: 1 hour
  • Category: Custard, parfaits & pudding
  • Method: Baking