- Transforms day-old croissants into an indulgent yet light bread pudding with custardy centers and crisp edges.
- Simple, quick, zero-waste recipe ready in under an hour with easy variations: sweet, chocolate, or savory.
- Key tips: tear croissants by hand, let soak 20 minutes, and reheat in oven to preserve texture.
Last Updated on February 2, 2026 by Souhail
There’s a special kind of magic that happens when humble, day-old croissants meet a simple vanilla custard. I discovered this on a rainy Sunday in my New York apartment, staring at three slightly soft croissants from yesterday’s bakery run. Instead of tossing them, I cubed them up, poured over a silky egg mixture, and baked until golden. What emerged from my oven wasn’t just dessert—it was a revelation.
This croissant bread pudding is impossibly rich yet light, with layers of buttery pastry soaked in cinnamon-kissed custard that stays tender in the center while the edges turn delicately crisp. It’s the perfect solution for leftover pastries, a showstopping brunch centerpiece, or a cozy dessert that feels indulgent without demanding hours in the kitchen.
And the best part? Your whole home will smell like a Parisian patisserie while it bakes.
Table of contents
Why This Recipe Steals Hearts (and Stomachs!)
Let’s talk about why this croissant bread pudding is basically foolproof magic:
- Buttery layers create incredible texture – Unlike regular bread pudding, croissants have laminated layers that stay distinct even after soaking, giving you pockets of custardy softness and delicate crispness in every bite.
- Zero waste, maximum luxury – Stale croissants actually absorb custard better than fresh ones. You’re not just saving food—you’re upgrading it.
- Ready in under an hour – From cubing to serving, this feels impressively fancy but comes together faster than ordering delivery.
- Naturally rich without heaviness – The high butter content in croissants means you need less added fat in the custard, creating a lighter yet deeply satisfying dessert.
Make it your own: Swap dairy milk for full-fat coconut milk and use maple syrup instead of sugar for a dairy-free version. For gluten-free friends, try this with gluten-free croissants (they exist! I’ve tested a few brands). And if you’re craving something lighter for breakfast, my chia seed pudding recipe offers a no-bake alternative with similar cozy vibes.
My Secret Tips for Pudding Perfection
Here’s what I’ve learned after baking this a dozen times in my Brooklyn kitchen:
Always tear croissants by hand instead of cubing with a knife. Those irregular edges create more surface area for custard absorption and give you those irresistible crispy bits around the edges. Let the mixture rest for at least 20 minutes before baking—this patience ensures every nook gets saturated so you avoid dry spots.
If you love that custardy French toast vibe, you’ll adore how this relates to my croissant French toast bake recipe—same pastry magic, different delicious outcome.
Fun Twists to Try
Once you’ve mastered the classic, play with these variations:
Berry Swirl Version
Gently fold 1 cup of fresh or frozen berries into the soaked croissant mixture before baking. As it bakes, the berries burst and create gorgeous magenta streaks while adding bright acidity that cuts through the richness beautifully. Blueberries and blackberries work especially well.
Chocolate-Hazelnut Dream
Spread 1/3 cup of chocolate-hazelnut spread between layers of croissant pieces before pouring custard over top. The melted pockets of chocolate create little surprises in every spoonful—decadent enough for dessert but tempting enough for weekend brunch alongside my croissant breakfast sandwiches recipe.
Savory Herb & Cheese
Skip the sugar and vanilla. Instead, whisk 1 teaspoon Dijon mustard, 1/2 cup grated Gruyère, and 2 tablespoons fresh thyme into the custard. Top with extra cheese before baking for a brunch-worthy savory bread pudding that disappears fast.
Serving Suggestions
Serve warm from the oven with a dusting of powdered sugar and a generous pour of cold heavy cream or vanilla ice cream melting over the top. For brunch, pair with crisp bacon or a simple arugula salad with lemon vinaigrette to balance the richness. Feeling fancy? Drizzle with warm caramel sauce and toasted pecans. And if you’re serving this at a gathering, arrange fresh berries around the baking dish—raspberries and sliced strawberries add color and a refreshing contrast. It also pairs wonderfully with my strawberry cream croissants recipe for a full croissant-themed spread.
Storage and Reheating Instructions
Store cooled leftovers covered in the refrigerator for up to 3 days. To reheat, place portions in a 325°F oven for 10 to 12 minutes until warmed through—this preserves the texture far better than microwaving. If you must use a microwave, cover with a damp paper towel and heat in 30-second bursts. You can also freeze unbaked pudding: assemble in a freezer-safe dish, wrap tightly, and freeze for up to 1 month. Thaw overnight in the fridge before baking as directed.
Creative Uses for Leftovers
Transform leftover pudding into French toast the next morning—slice cold portions into slabs, dip briefly in beaten egg, and pan-fry until golden. Crumble cooled pudding over Greek yogurt with honey for an elevated parfait. Or cube and toast leftover pieces until crisp to make croutons for a sweet salad with bitter greens and citrus segments.
How Do You Make it
Croissant Bread Pudding
6
servings15
minutes35
minutes425
kcalA luxurious yet simple dessert that transforms day-old croissants into a buttery, custardy masterpiece—perfect for brunch or entertaining.
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Ingredients
6 large day-old croissants (about 12 ounces total)
2 large eggs
1.5 cups whole milk
0.75 cup heavy cream
0.67 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
0.25 teaspoon fine sea salt
0.5 cup raisins or chopped dried apricots (optional)
2 tablespoons unsalted butter, melted (for greasing)
Directions
- Preheat your oven to 350 degrees F and generously grease a 9 by 9 inch baking dish with the melted butter. Tear the croissants into 1 to 2 inch pieces by hand and arrange them in an even layer in the prepared dish, making sure to create lots of nooks and crannies for the custard to nestle into.
- In a medium bowl, whisk the eggs until smooth and slightly frothy. Add the milk, heavy cream, sugar, vanilla extract, cinnamon, and salt. Whisk vigorously until the sugar dissolves completely and the mixture looks uniform. Pour this custard evenly over the croissant pieces, pressing down gently with a spatula to help them absorb the liquid. If using, scatter raisins or dried apricots over the top. Let the dish rest at room temperature for 20 minutes so the croissants can drink up all that goodness.
- Bake for 35 to 40 minutes until the top is deeply golden brown, the edges are slightly puffed and crisp, and the center jiggles just slightly when nudged. Remove from the oven and let cool for 10 minutes before serving warm with your favorite toppings.
Notes
- Stale croissants work best—they absorb custard without turning mushy. If using fresh ones, leave them uncovered overnight.
- Don’t skip the 20-minute resting time! This ensures even saturation and prevents dry spots.
- For extra crunch, sprinkle 2 tablespoons of turbinado sugar over the top before baking.
- No heavy cream? Use all whole milk, but the pudding will be slightly less rich.
- Love cinnamon rolls? Try folding 1/4 cup of cinnamon-sugar between croissant layers for a fun twist inspired by my croissant cinnamon rolls recipe.
Nutrition Facts
- Serving Size: 6g
- Total number of serves: 6
- Calories: 425kcal
- Fat: 26g
- Saturated Fat: 14g
- Cholesterol: 0.135mg
- Sodium: 0.290mg
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 24g
- Protein: 8g
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FAQs
Absolutely! Assemble everything except the baking step, cover, and refrigerate overnight. Bring to room temperature for 15 minutes before baking.
You likely didn’t let it rest long enough before baking or used fresh (not day-old) croissants. That 20-minute soak time is non-negotiable for perfect texture.
Yes, but use full-fat canned coconut milk for best results. Almond milk alone makes the custard too thin and watery.
The edges should be golden and slightly pulled away from the dish. The center should jiggle gently like set Jell-O, not slosh like liquid.
Definitely! Fold in 1/2 cup of mini chocolate chips after pouring the custard over the croissants.
Croissants create a richer, more buttery texture with delicate flaky layers that stay distinct, whereas regular bread pudding has a more uniform, cake-like crumb.
Let’s Bake Together!
I’d love to see your croissant bread pudding creations! Snap a photo and tag me on Instagram—I always smile when I see your kitchen victories. And if you’re hooked on croissant transformations like I am, try my croissant cinnamon rolls recipe next for another easy pastry upgrade. Happy baking, friends—your future self (and your guests) will thank you.