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Croissant Bread Pudding
5 from 36 votes

Croissant Bread Pudding

Croissant Bread Pudding uses large croissants soaked in a smooth custard made from eggs, half-and-half, sugars, and vanilla, baked in a water bath to create a creamy, tender dessert. It's finished with a rich vanilla sauce featuring butter, brown sugar, cream, and vanilla bean paste. The layered custard-soaked croissants provide a soft, custardy texture accented by the buttery sauce.

Prep Time
10 mins
Cook Time
1 hr 15 mins
Servings: 12
Course: Dessert, Breakfast
Cuisine: French

Ingredients

  • 3 large egg
  • 4 large egg yolk
  • 5 cups half-and-half
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 6 large croissants
Vanilla Sauce:
  • 1/2 cup butter salted
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla bean paste or vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. In a mixing bowl, start by making the homemade custard by whisking eggs, brown sugar, sugar, half-n-half, and vanilla together. This can also be done in the blender and it makes the custard mixture extra smooth.
  2. Cut the croissants into large bite-size pieces. Spray a 10 x 15 or 9 x 16 or 10 x 13 baking pan with non-stick cooking spray. Spread croissants into the pan.
  3. Pour custard over the croissants and let it sit for about 10 minutes, allowing the croissants to soak up the custard mixture. Place the pan into a larger pan, filled with 1-inch of hot water. This is going to allow the bread pudding to temper and not overcook. 
  4. Cover the pan with foil, tenting the foil, to allow steam to escape. Bake for 45 minutes with foil on. After 45 minutes, remove the foil and allow the bread pudding to bake uncovered for 30-40 minutes longer. Watch for the bread pudding to puff up and the custard to set up. 
  5. Remove from the oven and serve with homemade vanilla butter sauce below.
Vanilla Sauce:
  1. Heat a small pot over medium heat. Add butter and allow it to begin to melt. Add brown sugar, sugar, and heavy cream and let it dissolve. Cook for about 6-8 minutes or until mixture begins to thicken and become completely smooth. If you want a deeper, richer sauce, let it cook for 5 minutes longer. Remove from heat and stir in vanilla.
  2. Drizzle vanilla sauce all over the bread pudding and serve.

Notes

  • Day-old croissants provide the best texture for bread pudding soaking.
  • Fresh croissants can be lightly toasted to improve custard absorption.
  • The water bath baking method helps prevent overcooking and promotes even custard setting.
  • Use foil tenting during early baking to allow steam to escape and protect the pudding.