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Easy Croissant Bread Pudding baked in a glass dish, topped with raisins.

Easy Croissant Bread Pudding

Bree Hester
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Soaking + Resting Time 2 hours 10 minutes
Total Time 3 hours 30 minutes
Course breakfast and brunch
Cuisine American
Servings 10 servings
Calories 555 kcal

Ingredients
  

  • 1 cup raisins
  • 1/2 cup dark or spiced rum
  • 6 croissants fresh or slightly stale
  • 3 tablespoons butter softened
  • 1/2 cup ginger jam or any flavor jam
  • 3 large eggs
  • 2 cups half-and-half
  • 2 cups whole milk
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 1 vanilla bean split, scraped, and pod removed
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Instructions
 

  • Lightly grease a 9x13-inch glass baking dish with butter or nonstick spray.
  • In a small bowl, combine the raisins and rum.
    Rich dark rum being poured over dried fruits in a white bowl for baking or cooking.
  • Let sit for at least 1 hour at room temperature or cover and refrigerate overnight.
    Raisins soaking in rum for Easy Croissant Bread Pudding.
  • Slice the croissants in half lengthwise. Spread the softened butter on the cut side of the bottom halves and the ginger jam on the cut side of the top halves, then reassemble the croissants into sandwiches.
    Spreading butter and ginger jam on sliced croissants for easy croissant bread pudding.
  • Cut each croissant sandwich in half crosswise. Arrange the pieces, cut sides up, in a snug single layer in the prepared baking dish.
    Croissants soaking in custard for Easy Croissant Bread Pudding.
  • Use a slotted spoon to lift the raisins from the rum, letting excess liquid drip back into the bowl. Scatter the raisins evenly over the croissants
    Scattering raisins over croissants for Easy Croissant Bread Pudding.
  • In a large mixing bowl or blender, add the eggs, half-and-half, whole milk, sugar, vanilla extract, vanilla bean, cinnamon, and salt. You can also add the leftover rum from the raisin bowl, or omit it.
    Creamy cinnamon milk mixture in a glass measuring cup for baking or cooking recipes.
  • Whisk or blend until smooth and fully combined. For an extra silky custard, pour it through a fine-mesh sieve into a large measuring cup.
    Creamy batter mixture being whisked in a glass bowl | Baked Bree.
  • Slowly pour the custard evenly over the croissants, making sure all pieces are moistened.
    Pouring custard over croissants and raisins for Easy Croissant Bread Pudding.
  • Cover the dish and refrigerate for at least 1 hour or up to 8 hours (overnight). During the first hour, gently press the croissants down with the back of a spoon every 15 minutes to help them absorb the custard, but do not stir them around or break them up.
    Soaking croissant pieces and raisins in a creamy custard for Easy Croissant Bread Pudding.
  • About 15 minutes before you're ready to bake, preheat the oven to 375°F.
  • Bake for 55 to 65 minutes, until the top is golden brown, the edges are set, and the custard is mostly set in the center with just a slight jiggle. A knife inserted near the center should come out mostly clean, with thickened custard but no liquid.
    Easy Croissant Bread Pudding baked in a glass dish, topped with golden croissants and raisins.
  • Transfer the dish to a wire rack and let cool for about 10 minutes before serving. Scoop or slice into portions and serve warm.

Nutrition

Calories: 555kcalCarbohydrates: 84gProtein: 8gFat: 19gSaturated Fat: 11gSodium: 351mgFiber: 2g
Keyword Easy Croissant Bread Pudding
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