Description
This Croissant Bread Pudding is a delightful twist on a classic comfort dessert, combining flaky croissants with fresh berries and a rich, custardy mixture. Perfect for breakfast, brunch, or dessert, it features layers of diced croissants and fresh raspberries and blueberries soaked in a creamy vanilla-spiced custard and baked until golden and bubbling.
Ingredients
Main Ingredients
- 6 large croissants (or 12 mini-croissants)
- 2 cups half-and-half
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1 cup fresh raspberries
- 1/2 cup fresh blueberries
- Butter (for greasing the baking dish) or non-stick cooking spray (such as Pam)
Instructions
- Preheat and Prepare the Baking Dish: Butter a 9” x 9” glass baking dish generously or spray it well with non-stick cooking spray to prevent sticking.
- Dice Croissants and Mix Custard: Slice and cut the croissants into bite-sized pieces and set aside. In a large 4-cup glass measuring cup or bowl, combine the half-and-half, sugar, vanilla extract, and eggs. Whisk thoroughly until the mixture is smooth and well blended.
- Layer Croissants and Fruit: Place half of the diced croissants evenly in the prepared baking dish. Top with half of the fresh raspberries and blueberries. Repeat by layering the remaining croissants and fruit on top to create two layers.
- Pour Custard Mixture: Pour the egg and cream mixture evenly over the croissant and fruit layers. Allow the pudding to rest for 30 minutes at room temperature to let the croissants soak up the custard. Alternatively, cover the dish with plastic wrap and refrigerate overnight. If refrigerated overnight, bring to room temperature for 30 minutes before baking.
- Preheat Oven: Preheat your oven to 350° F (175° C) while the pudding is resting or just before you start baking if not resting overnight.
- Bake the Pudding: Place the baking dish in the preheated oven and bake for 30 to 40 minutes until the croissants are lightly browned on top and the custard is bubbling around the edges. If baking after chilling overnight, allow a few extra minutes for baking.
- Serve: Serve the bread pudding immediately. For brunch or breakfast, it pairs wonderfully with coffee or orange juice. For dessert, serve as is, or garnish with a dusting of powdered sugar, a dollop of whipped cream, and a sprig of fresh mint for an elegant touch.
Notes
- You can use either large croissants or mini croissants, adjusting the quantity accordingly.
- Allowing the pudding to rest lets the croissants absorb the custard thoroughly for a moist texture.
- If refrigerated overnight, bring to room temperature before baking to ensure even cooking.
- Optional garnishes such as powdered sugar, whipped cream, or fresh mint enhance flavor and presentation.
- Store leftovers covered in the refrigerator and reheat gently before serving.
