Croissant Bread Pudding

4.60 from 5 votes

Croissant bread pudding is the perfect breakfast food! Drizzled with a creamy, vanilla sauce, this soft bread pudding is so amazing that you won't want to stop at just one piece!

Prep Time40

Cook Time50

Total Time1 30

Course: Breakfast, brunch, Dessert

Cuisine: American

Keyword: bread pudding, croissant bread pudding, croissant bread pudding recipe

Servings: People

Author: Alyssa Rivers

Ingredients

2 cups whole milk
2 cups heavy cream
8 large eggs
2 cups granulated sugar
2 tablespoons vanilla extract
½ teaspoon salt
2 teaspoons ground cinnamon
12 cubed croissants, 1-inch cubes (1-day old croissants)

Vanilla Sauce

½ cup unsalted butter
1 cup granulated sugar
½ cup heavy cream
2 teaspoons vanilla bean paste or vanilla extract

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set aside.
In a large bowl whisk together 2 cups whole milk, 2 cups heavy cream, 8 large eggs, 2 cups granulated sugar, 2 tablespoons vanilla extract, ½ teaspoon salt, and 2 teaspoons ground cinnamon.
Add 12 cubed croissants, and mix together until the croissants are fully coated in the cream mixture. Let it sit for 25-30 minutes, stirring about 15 minutes in.
Once the croissants have soaked pour the mixture into the prepared pan. Bake for 45-50 minutes, until the custard, is set and the croissants are starting to brown. While the bread pudding is baking prepare the vanilla sauce.
In a medium saucepan, combine ½ cup unsalted butter, 1 cup granulated sugar, and ½ cup heavy cream. Whisk constantly over medium heat until the sauce thickens and coats the back of a spoon. Remove from the heat and add 2 teaspoons vanilla bean paste.
Allow the bread pudding to sit for at least 20 minutes before serving. Serve with warm vanilla sauce.

Nutrition

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