Name: Croissant Bread Pudding
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 croissants, ideally 1 day old; 160 grams / 1/2 cup raspberry jam; 3 eggs, room temperature; 250 milliliters / 1 cup milk; 50 grams / 1/4 cup superfine/caster sugar; 1 1/2 teaspoons almond extract; 120 grams / 1 cup fresh raspberries; 5 grams / 1 tablespoon flaked almonds

Jump to Recipe·Print Recipe

If you’re looking for a a quick and easy brunch dish to impress loved ones? Croissant Bread Pudding has you covered with how quick and easy it is and the best bit is you can use store bought day old croissants for this. Have you had croissant bread pudding before? I’d love to know your thoughts in in the comments friends?!

Unlike traditional bread pudding, where the bread needs a good length of time to soak, croissants can be baked straight away making this a fast and pretty easy option if you’re not one to want to spend a ton of time in the kitchen!

Day old croissants smeared with raspberry jam, sandwiched together and laid out on the side where you can see the many layers with bright lines of jam makes this not only a tasty dish, but also a really beautiful one!

Bread Pudding feels like an old dish that isn't relevant with today's dishes, I saw this because you wouldn't find it much on menus when you go out to eat, unless you're dining at a pub in the UK, elsewhere, it's a really underrated dish and should absolutely be made more often in more kitchens everywhere because it's actually such a great meal whether for breakfast, brunch or even dessert.

Why you'll love this

Layers of flaky pastry

There’s something about the layers and layers of pastry and jam all squished together in a croissant bread pudding that beats plain old bread pudding for me every time!

Bites of raspberry

Raspberries also are soft and bake up beautifully and honestly have to be one of the best fresh ingredients to include in a crunchy bread pudding whether it’s made with regular bread or croissants.

Almond undertones

Almond extract adds a depth to this dish that elevates the tart and sweet raspberry flavors.

Ingredients 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.

Variations

You can definitely change up the dish by changing the following:

Any other berry: Any punchy berry from blackberries, to blubeberries to 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.

How to prepare Croissant Bread Pudding

Halve and spread: Halve the croissants and spread with jam on both sides each half.
Sandwich: Sandwich the croissants and slice into 1 inch thick slices.
Handful: Scatter a few of the fresh raspberries into the base of your baking dish.
Press snuggly: Press the slices of sandwiched croissants cut side down into your baking dish, they should be snug!
Custard mix: Whisk the custard ingredients together and slowly pour over the croissants evenly.
Raspberries: Scatter and press the remaining raspberries over the top and between the layers of croissants.
Finish: Top with the slivered almonds and sprinkling of sugar.
Bake: Bake until golden and the center is barely jiggly.
Serve: Allow to cool to warm, spoon into serving dishes and serve alongside your favorite hot beverages.

FAQ's for the best Croissant Bread Pudding

What are the best croissants to use in bread pudding?

Plain tend to work best which allows the flavor of the custard in the pudding to really shine through, however, you could substitute with almond or chocolate. Whatever you use, it's best to not use fresh croissants due to how buttery they are, letting them age for 1 day allows them to become stale and really soak up the custard in the bread pudding.

More brunch dishes you'll enjoy

Eggs Benedict

French Toast with Rhubarb and Custard

Frisuelos con Crema Pastelera - Pancakes Filled with Custard

How to make:

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.

Enjoy.