Indulge in this Croissant Bread Pudding - a decadent brunch that takes the beloved bread pudding to a whole new level. This delightful recipe combines buttery and flaky croissants with a luscious custard base, resulting in a satisfying brunch or dessert.
Table of Contents
Whether you're a fan of bread pudding or looking for a unique and indulgent dessert, the buttery croissant layers combined with a creamy custard base are a must-try!
Ingredients and substitutions for Croissant Bread Pudding
- Croissants: Plain store bought croissants were used that had time to age for 1 day, dry up a little so they could soak up the custard mixture.
- Milk: Whole milk was used here, though non dairy milk could be used to substitute in equal measure. You will want to use a creamier non dairy milk to make that custard nice and
- Eggs: The core of what gives our bread pudding that custard interior that also helps bind the pudding.
- Raspberries: Fresh raspberries were used here, though you could substitute with frozen, if you cannot source fresh.
- Raspberry jam: The raspberry jam smeared over the center of the croissants bring the intensity of the flavor to each bite, though you could substitute in equal measure with strawberry jam or plum or even apricot jam.
- Almond extract: This helps flavor the custard that weaves it's way through every buttery layer, you could substitute in equal measure with vanilla extract or even lemon to help give a little depth of flavor.
See recipe card for quantities.
How to make Croissant Bread Pudding:
Step 1: Halve and spread: Halve the croissants and spread with jam on both sides each half.
Step 2: Sandwich: Sandwich the croissants and slice into thick slices.
Step 3: Press snuggly: Scatter a few of the fresh raspberries into the base of your baking dish. Press the sandwiched croissants cut side down into your baking dish, they should be snug!
Step 4: Custard mix: Whisk the custard ingredients together and slowly pour over the croissants evenly.
Step 5: Raspberries: Scatter and press the remaining raspberries over the top and between the layers of croissants.
Step 6: Finish: Top with the slivered almonds and sprinkling of sugar.
Step 7: Bake: Until golden and the center is barely jiggly.
Step 8: Serve: Allow to cool to warm, spoon into serving dishes and serve alongside your favorite hot beverages.
Step 9: Dig in: Enjoy.
Variations
You can definitely change up the dish with some of these suggestions:
Any other berry: Any tart and sweet berry from blackberries to blueberries or even gooseberry jam would work here. If your spread isn't overly sweet simply add a further 10-20 grams or 1-2 tablespoons of sugar to your custard and you're good to go!
Rhubarb: If you have some rhubarb hanging around you could stew 2 stalks with 25 grams / 2 tablespoons sugar and then spoon most of the fruit into the centers of your croissants and then top your pudding with the remaining stewed fruit.
Savory: You could place ham slices and a little pesto into the centers of your croissants and add cheese into your custard and top with a little more grated cheese for a nice savory bread pudding.
FAQ's for the best Croissant Bread Pudding
For the best results, it is recommended to use day-old plain croissants for the recipe. The slightly stale croissants absorb the custard mixture better, resulting in a more flavorful and luxurious bread pudding.
Absolutely! Croissant Bread Pudding is a great make-ahead dessert. You can assemble the pudding and refrigerate it overnight. This allows the croissants to soak up the custard longer for a more decadent and flavorful outcome. Just pop it in the oven when you're ready to enjoy!
While croissants are the traditional choice for Croissant Bread Pudding, you can certainly experiment with other types of bread. Brioche, challah, or even day-old baguettes work well as alternatives. These breads offer a similar richness and texture that complement the custard beautifully.
Absolutely! Serving Croissant Bread Pudding with a sauce is a delightful addition. A classic choice is warm chocolate sauce, but you can also opt for a vanilla or caramel sauce. The sauce enhances the flavors and adds a luxurious touch to the already indulgent dessert.
Yes, Croissant Bread Pudding can be reheated. Simply cover the leftover portion with foil and warm it in the oven at a low temperature until heated through. Be careful not to overheat, as it may cause the bread pudding to become dry.
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Croissant Bread Pudding
Ingredients
- 4 croissants ideally 1 day old
- 160 grams / ยฝ cup raspberry jam
- 165 grams / 3 large eggs room temperature
- 240 grams / 1 cup milk
- 50 grams / ยผ cup superfine/caster sugar
- 1 ยฝ teaspoons almond extract
- 120 grams / 1 cup fresh raspberries
- 5 grams / 1 tablespoon flaked almonds
Instructions
- Preheat the oven to 200C/400F and lightly grease your baking dish with a thin smear of butter.
- Halve the croissants and smear a thin layer of jam on top of each half.
- Sandwich the halves together and slice into 1 inch thick slices (this will be about 4 slices per medium croissant).
- Sprinkle a few fresh raspberries into the base of your baking dish and press the sliced croissants into your baking dish, slice side down so the layers of croissant and raspberry filling are visible. They croissants should be tight in the baking dish.
- Combine the eggs, milk, 3 tablespoons of sugar and almond extract in a bowl and whisk until combined.
- Slowly and evenly pour the custard over the croissants.
- Place the raspberries on top and between croissants until they are evenly scattered over the whole baking dish.
- Top with the slivered almonds.
- Place in the oven and bake for 25 minutes, until golden on top and the center is only slightly jiggly.
- Remove and allow to cool.
- Spoon into your serving dishes and enjoy.
Video
Notes
- Croissants: Plain store bought croissants were used that had time to age for 1 day, dry up a little so they could soak up the custard mixture.
Almond extract: This helps flavor the custard that weaves it's way through every buttery layer, you could substitute in equal measure with vanilla extract or even lemon to help give a little depth of flavor. - Any other berry: Any tart and sweet berry from blackberries to blueberries or even gooseberry jam would work here. If your spread isn't overly sweet simply add a further 10-20 grams or 1-2 tablespoons of sugar to your custard and you're good to go!
- Make ahead: You can assemble the pudding and refrigerate it overnight.
Add a sauce to turn this from brunch to dessert: A classic choice is warm chocolate sauce, but you can also opt for a vanilla or caramel sauce. The sauce enhances the flavors and adds a luxurious touch to the already indulgent dessert. - Reheating this pudding: Simply cover the leftover portion with foil and warm it in the oven at a low temperature until heated through. Be careful not to overheat, as it may cause the bread pudding to become dry.
- Baking dish: The baking dish used here is 24.5x17 cm / 9.5x6.5 inches which is small to medium sized.
Nutrition
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Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Sophia
Made this for a girls brunch and wish I'd doubled it as it was so quick, easy and tasty! Love
Sylvie Taylor
Great to hear how well this was enjoyed at your girl's brunch, Sophia!