Croissant Bread Pudding

Why This Works

• Day-old croissants. Slightly dry pieces soak up custard without turning to mush.
• A 20-minute soak. Long enough for the custard to reach the center.
• Whole eggs and cream. The custard sets creamy, not scrambled.
• Bake until 160°F in the center. The pudding is set but still soft.

What You'll Need

• Croissants. About 6–8 large day-old croissants, torn into chunks (about 10 cups).
• Eggs, whole milk, and heavy cream. The custard base.
• Sugar, vanilla, salt, and cinnamon. For flavor.
• Butter for the dish.

How to Make It

1. Heat the oven to 350°F. Butter a 9x13-inch baking dish. Spread the torn croissants evenly in the dish.

2. Whisk 5 large eggs with 2 cups whole milk, 1 cup heavy cream, ¾ cup sugar, 1 tablespoon vanilla, ¼ teaspoon salt, and ½ teaspoon cinnamon until smooth.

3. Pour the custard over the croissants. Press the pieces down gently so every chunk is soaked.

4. Let the dish sit 20 minutes at room temperature so the custard absorbs.

5. Bake uncovered 45 minutes, until puffed and golden and a knife in the center comes out clean. The center should read 160°F. Rest 10 minutes before serving.

Troubleshooting

• Watery bottom. The soak was too short. Give it the full 20 minutes and press the bread down.
• Dry top. The oven ran hot, or the pieces stuck up out of the custard. Tent with foil for the last 15 minutes next time.
• Eggy taste. Undermixed custard. Whisk until completely even before pouring.

Variations

• Chocolate chip. Sprinkle ¾ cup chips over the croissants before the custard.
• Berry. Add 1 cup fresh or frozen berries.
• Orange. Add 1 tablespoon orange zest to the custard.

Storing

Refrigerate leftovers within 2 hours and eat within 4 days. Reheat portions in the microwave or warm the dish covered at 325°F until hot. Freeze portions up to 3 months; thaw in the fridge and reheat.

What to Serve With It

Coffee, fresh fruit, or sausage gravy breakfast pizza if you want a savory plate beside it.