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Croissant Bread

Croissant Bread

This cozy, custard-soaked Croissant Bread is a rich and buttery twist on classic bread pudding — soft in the center, crisp on top, and full of caramelized, flaky croissant layers. It tastes like a decadent bakery dessert but uses simple ingredients you already have at home. Inspired by classic custard bread pudding recipes, this dish transforms leftover croissants into the ultimate warm, comforting treat. Serve it for brunch, dessert, or holidays when you want the best bread pudding recipe without the extra effort.
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Prep Time 10 minutes
Cook Time 10 minutes
Bake Time 40 minutes
Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • Base
  • 4 –6 large croissants or 8 mini, torn into pieces
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • ½ cup sugar white or brown
  • 2 tsp vanilla extract
  • 1 tsp cinnamon optional
  • Pinch of salt
  • 1 tbsp butter for greasing the dish
  • Optional Add-Ins
  • ½ cup chocolate chips
  • ½ cup chopped plums or raisins plum pudding style
  • Caramel sauce for drizzling
  • Powdered sugar for topping

Method
 

  1. Prepare the Dish
  2. Grease an 8×8 or 9×9 inch baking dish with butter. Tear croissants into large pieces and arrange them in the dish.
  3. Make the Custard
  4. In a bowl, whisk together eggs, sugar, milk, cream, vanilla, cinnamon, and salt until smooth.
  5. Combine
  6. Slowly pour the custard evenly over the croissant pieces.
  7. Press gently so some pieces soak while some remain on top for crunch.
  8. Soak
  9. Let the mixture rest for 10 minutes to absorb the custard.
  10. Bake
  11. Preheat oven to 350°F (175°C).
  12. Bake for 35–40 minutes, or until the top is golden brown and the center is set but still slightly soft.
  13. Finish & Serve
  14. Cool for 10 minutes.
  15. Dust with powdered sugar or drizzle caramel.
  16. Serve warm for best texture.

Notes

  • Day-old croissants work best because they absorb custard easily.
  • For a richer dessert, add chocolate chips or a cream cheese swirl.
  • To mimic plum pudding, add chopped plums or raisins before baking.
  • Don’t overbake — remove when the center still has a slight jiggle.
  • Leftovers store well in the refrigerator for 3–4 days.
  • Reheat in the oven for 5–8 minutes to restore crispness.
  • You can assemble the dish the night before, refrigerate, and bake in the morning.