Description
This Croissant Bread Pudding combines flaky croissant pieces with fresh berries and a creamy custard for a delightful twist on a classic dessert. Baked until golden and set, it’s perfect served warm with a dusting of powdered sugar or a drizzle of maple syrup.
Ingredients
Main Ingredients
- 4 large croissants, cut into pieces (about 6 full cups)
- ½ cup fresh or frozen blueberries
- ½ cup fresh or frozen raspberries
Custard Mixture
- 8 oz. cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup whole milk
For Serving (Optional)
- Powdered sugar
- Maple syrup
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly coat a 9-inch square baking pan with cooking spray to prevent sticking.
- Prepare Croissants and Berries: Place the cut croissant pieces evenly into the prepared baking pan. Scatter the blueberries and raspberries evenly over the croissants to distribute the fruit throughout the pudding.
- Beat Cream Cheese and Sugar: In a medium bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together until the mixture is smooth and well combined, ensuring a creamy base.
- Add Eggs and Vanilla: To the cream cheese mixture, add the eggs and vanilla extract, then beat again until fully incorporated and the mixture is uniform in texture.
- Incorporate Milk: Gradually add the whole milk to the mixture while beating continuously after each addition, creating a smooth custard-like consistency.
- Combine and Rest: Pour the custard mixture evenly over the croissant pieces and berries in the pan. Gently press down with a wooden spoon to ensure all croissant pieces are coated. Let the mixture rest for 10 to 15 minutes to allow the croissants to soak up the custard.
- Bake: Bake in the preheated oven for 35 to 40 minutes or until the center is set and the top is golden brown. If the top begins to brown too quickly, tent the pudding with foil to prevent burning.
- Serve: Serve the bread pudding warm, optionally dusted with powdered sugar or drizzled with maple syrup for added sweetness and presentation.
Notes
- Using day-old croissants can help them absorb the custard better without becoming too soggy.
- If using frozen berries, no need to thaw them; they can be added directly to the croissants.
- For a richer pudding, substitute whole milk with heavy cream or half-and-half.
- You can add a pinch of cinnamon or nutmeg to the custard for additional flavor.
- Letting the pudding rest before baking helps the croissants absorb the custard thoroughly.
- Cover with foil if browning too quickly to keep the pudding moist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
