This warm, custardy Croissant Bread Pudding is a rich and comforting dessert that transforms day-old croissants into an indulgent treat. Made with velvety vanilla custard and bursts of fresh berries, this pudding is finished with a dusting of powdered sugar and, if desired, a scoop of vanilla ice cream and a drizzle of caramel. It’s a simple yet elegant way to elevate leftover pastries into something truly special.
Why You’ll Love This Recipe
Croissant Bread Pudding with Berries is a perfect balance of texture and flavor—soft and creamy inside, golden and crisp on top. The buttery croissants absorb the custard beautifully, while the berries add a fruity brightness to every bite. It’s incredibly easy to make, requires minimal prep time, and makes for a stunning brunch dish or dessert that feels both rustic and refined.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- croissants, torn into large pieces
- mixed berries (raspberries, blackberries, blueberries)
- large eggs
- whole milk
- heavy cream
- granulated sugar
- vanilla extract
- ground cinnamon (optional)
- salt
- powdered sugar, for dusting
- vanilla ice cream and caramel sauce (optional, for topping)
Directions
- Preheat oven to 350°F (175°C). Lightly grease a small baking dish.
- Tear the croissants into large pieces and place them in the prepared dish.
- Scatter the mixed berries evenly over the croissants.
- In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon (if using), and a pinch of salt.
- Pour the custard mixture evenly over the croissants. Gently press the pieces down to help them absorb the liquid.
- Let the mixture sit for 10 minutes to allow the croissants to soak up the custard.
- Bake for 30–35 minutes, or until the top is golden and the custard is set.
- Remove from oven and let cool slightly.
- Dust with powdered sugar and serve warm. Top with a scoop of vanilla ice cream and a drizzle of caramel sauce, if desired.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Calories: 320 kcal per serving
Variations
- Chocolate Twist: Add chocolate chips or chunks for extra richness.
- Citrus Zest: Stir orange or lemon zest into the custard for a fragrant flavor lift.
- Nutty Crunch: Top with chopped almonds, walnuts, or pecans before baking.
- Different Fruits: Substitute or add sliced peaches, apples, or dried cranberries.
- Mini Servings: Bake in individual ramekins for personalized portions.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 350°F (175°C) oven for about 10–15 minutes, or microwave in short intervals until warmed through. For best texture, oven reheating is recommended.
FAQs
Can I use stale croissants?
Yes, slightly stale croissants work best as they absorb the custard more effectively without falling apart.
What other types of bread can I use?
While croissants add a buttery texture, you can also use brioche, challah, or even plain white bread.
Can I make this ahead of time?
Yes, assemble the pudding and refrigerate it overnight. Bake it fresh the next day.
Should I thaw frozen berries before using?
It’s not necessary, but you can thaw them if you prefer less moisture in the pudding.
How do I know when the pudding is done?
It should be golden brown on top and the custard should be set but still soft in the center.
Can I freeze this dessert?
Yes, once baked and cooled, freeze in an airtight container. Reheat in the oven for best results.
What kind of milk works best?
Whole milk is ideal for a rich texture, but you can substitute with 2% or a dairy-free option.
Do I have to include the ice cream and caramel?
No, they’re optional, but they add extra indulgence and make it perfect for special occasions.
Can I add alcohol to the custard?
A splash of bourbon or rum can add depth of flavor—use sparingly.
Is this suitable for brunch?
Absolutely. It makes a lovely sweet brunch option, especially during holidays or gatherings.
Conclusion
Croissant Bread Pudding with Berries is a luxurious yet simple dessert that brings warmth and joy to the table. It’s a clever way to use up leftover croissants and create something that feels both comforting and elegant. Whether served at brunch, after dinner, or as a holiday treat, this dish is bound to impress and satisfy.
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Croissant Bread Pudding with Berries
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This warm, custardy croissant bread pudding is the ultimate comfort dessert—made with buttery leftover croissants, sweet vanilla cream, and bursts of fresh berries. Topped with a scoop of ice cream and a drizzle of caramel, it’s pure decadence in every spoonful.
Ingredients
- 3–4 croissants, torn into large pieces
- 1/2 cup mixed berries (raspberries, blackberries, blueberries)
- 2 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
- Pinch of salt
- Powdered sugar, for dusting
- Vanilla ice cream and caramel sauce, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a small baking dish.
- Place torn croissant pieces into the dish and sprinkle berries evenly over the top.
- In a bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined.
- Pour the custard mixture evenly over the croissants and press down gently to help soak.
- Let sit for 10 minutes to absorb, then bake for 30–35 minutes, or until golden brown and set.
- Cool slightly, dust with powdered sugar, and serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce if desired.
Notes
- Use day-old croissants for better texture and absorption.
- Customize with different fruits like sliced peaches or apples.
- Serve immediately or reheat gently for leftovers.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 125 mg
