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
Units
Scale
- 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
