Croissant Bread Pudding

croissant bread pudding

I needed to make a special treat for someone that did something nice for me. I did a little recon and found out that her favorite dessert was bread pudding. I went to the store to buy some bread and nothing looked good to me. Sourdough? No. Dutch Crunch? Nah. Then I looked up and saw a big box of croissants. Croissants would make an over the top bread pudding. I got home and took about 5 different recipes and took the parts that I liked from each and this is what I came up with. There is no doubt that this is a special occasion dish. It is incredibly rich, decadent, and fattening. But can you think of something more comforting than a bread pudding made from croissants, in a rich custard, with ginger jam and rum soaked raisins? I think not.

croissant bread pudding6 croissants (day old are better, but I used fresh ones)
1 cup raisins
1/2 cup rum
3 Tablespoons soft butter
1/2 cup ginger jam
3 eggs
2 cups half and half
2 cups whole milk
2 cups sugar
1 Tablespoon vanilla
1 vanilla bean split and scraped
2 teaspoons cinnamon
1/2 teaspoon salt

croissant bread puddingPour the rum over the raisins.

croissant bread puddingLet the rum soak into the raisins for about an hour.

croissant bread puddingSlice the croissants in half. Slather one side with the softened butter and the other with the ginger jam. It is a delicious little sandwich that will be the base of our pudding.

croissant bread puddingCut the croissants in half.

croissant bread puddingPut the croissant pieces in a buttered 9×13 baking dish.

croissant bread pudding recipeGet the raisins out of the rum and scatter them over the top of the croissants.

croissant bread pudding recipeWhisk together the rest of the ingredients. I put the rum from the raisins into the custard as well. It would be shameful to let good rum go to waste.

croissant bread pudding recipeYou could also use the blender to get it nice and smooth.

croissant bread pudding recipesPour the custard over the croissants.

croissant bread pudding recipeLet the custard soak into the croissants for about an hour. Every 15 minutes or so, use a fork and push the croissants into the custard so that it absorbs.

croissant bread pudding recipesBake the bread pudding in a 375 degree oven for about an hour. When it is done, it will be golden brown and puffy. I promise that if you make this for someone that they will love you forever.

croissant bread pudding

Croissant Bread Pudding

Yield: serves 8

Not light by any stretch, but incredible. Croissant Bread Pudding is a perfect make ahead dish.

Ingredients

  • 6 croissants (day old are better, but I used fresh ones)
  • 1 cup raisins
  • 1/2 cup rum
  • 3 Tablespoons soft butter
  • 1/2 cup ginger jam
  • 3 eggs
  • 2 cups half and half
  • 2 cups whole milk
  • 2 cups sugar
  • 1 Tablespoon vanilla
  • 1 vanilla bean split and scraped
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt

Instructions

  1. Pour the rum over the raisins.
  2. Let the rum soak into the raisins for about an hour.
  3. Slice the croissants in half. Slather one side with the softened butter and the other with the ginger jam. It is a delicious little sandwich that will be the base of our pudding.
  4. Cut the croissants in half.
  5. Put the croissant pieces in a buttered 9×13 baking dish.
  6. Get the raisins out of the rum and scatter them over the top of the croissants.
  7. Whisk together the rest of the ingredients. I put the rum from the raisins into the custard as well. It would be shameful to let good rum go to waste.
  8. You could also use the blender to get it nice and smooth.
  9. Pour the custard over the croissants.
  10. Let the custard soak into the croissants for about an hour. Every 15 minutes or so, use a fork and push the croissants into the custard so that it absorbs.
  11. Bake the bread pudding in a 375 degree oven for about an hour. When it is done, it will be golden brown and puffy.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g
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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 31 Comments

  1. Cricket

    Holy mother of UNF! Gonna have to try this!

  2. Dangler

    Yes, I will be right over. No need to ask me twice…..

  3. Memoria

    What a lovely dish, Bree.

    1. bakedbree

      thank you. def not on the light side!

  4. corey

    Oh man…I was lucky enough to taste this. It was divine. I can’t wait to make this.

  5. alberta

    Thanks for the recipe. I made this today (with a few variations) for my office bake-off and it won in the “Best other baked good” category!

    1. bakedbree

      Great!!!

  6. MsNJohnson

    God bless you, Bree!!! I recently finished making this bread pudding today and it is sooo so good. I will admit I had everything on hand except, the rum and ginger preserves, otherwise I followed the recipe as written. I can not wait to try it with the rum!!!! Great recipe!!!!

    1. bakedbree

      I am so glad that you liked it. I would imagine that croissants, cream, and sugar, will taste good in any combination, with or with rum.

  7. anonymous

    May I know what the 2 cups half and half refers to in the recipe???

    1. bakedbree

      half and half is a combination of milk and cream. Is that what you are asking?

  8. corderonegra

    This is divine…decadent, sinfully rich. Blows every other bread pudding recipe out of the water!

    1. bakedbree

      So glad that you like it.

  9. Kiwidude

    Its currently baking…. smells delicious 🙂 For the non-Americans, 375 Degrees is Farenheit I’m assuming, around 180 degrees in celsius.

    Thank you !

  10. Belle

    I can’t wait to make this for someone special! Thank you for sharing!!!

    1. bakedbree

      You are welcome! They will love it.

  11. Kay

    Your recipe is totally perfect!! I did try urs. It was so good. Everyone loved it !! Thanks for sharing .. Thanks 🙂

    1. bakedbree

      I am so glad!

  12. KayLove

    Hi Bree !! .. I did try this recipe. It was so goooood !!! And of course you were totally right that everyone will love it. Thanks for sharing 🙂

    1. bakedbree

      You are welcome! Glad that you liked it.

  13. Sofia

    This recipe looks too good. But in the end can u tell me if I should bake it covered with foil or uncovered?

    1. bakedbree

      uncovered.

  14. Carolyn

    Hi there can you make ahead (1day) stop before cooking and cook before or cook and reheat….how did it fair with re-heating leftovers? Thank you!

  15. CAROLYN

    Hi there…can you make this a day ahead….leave soaking overnight and cook the next day or should you just cook and reheat? Also salted or unsalted butter? Thank you!

    1. bakedbree

      Yes this can soak overnight, or baked and reheated, whichever is easier. And I always use unsalted. I just like the way it tasted better.

  16. Gypsi Tompkins

    Hi, can I substitute 1 can 14 oz Eagle Bran Sweetened Condensed Milk instead of the 2cups Half and Half, 2cups Whole Milk and 2 cups of sugar? I met a lady in the market and that is what she uses. I do have a bottle of Flor de Caña. Thanks Gypsi

    1. bakedbree

      I have never done this, give it a try and see what happens.

  17. Kat

    I’m relatively new to cooking, but I missed what you do with the vanilla bean. You don’t put it in the custard split and scraped, right?

    1. bakedbree

      You can, but then remove the pod. You can add the pod to a sugar to make vanilla sugar out of it.

  18. janet peters

    Hi, I’d like to try this. Where did you find the ginger jam? Many thanks, Jan

    1. bakedbree

      I can get it at the regular grocery store. If it isn’t with the jams and jellies, you can usually find it in the British section.

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