Croissant Bread Pudding

The Best Croissant Bread Pudding is inspired by the classic tiramisu! Leftover croissants are soaked in a coffee-infused custard, baked, and then finished with a dusting of cocoa powder. It is heavenly when served with vanilla tres leches sauce with optional booze, making it one of the best breakfast desserts you’ve ever had and a guaranteed crowd-pleaser.

Course Dessert

Cuisine American

Keyword croissant bread pudding

Prep Time 20

Cook Time 45

Resting time 30

Total Time 1 35

Servings Servings

Calories 302kcal

Author Maria Doss

Equipment

9 x 13 baking dish

Ingredients

6 to 8 day old croissants (8 cups in total when chopped)
6 large eggs
2 tablespoons instant coffee
1 cup heavy cream
1 cup milk
½ cup sugar
2 teaspoons vanilla extract
½ teaspoon salt
½ tablespoon cocoa powder

Vanilla tres leches sauce

¼ cup milk
¼ cup sweetned condensed milk
2 tablespoons heavy cream
½ teaspoon cornstarch
⅛ teaspoon salt
½ teaspoon vanilla extract
1 tablespoon Kahlua or dark rum (optional)

Instructions

Croissant pudding

Grease a 9x13 inch baking pan with non-stick cooking spray or brush with melted butter.
Chop the croissants with a serrated knife into 1-inch bite size pieces. Add them to the prepared pan.
Add eggs and instant coffee into a bowl and whisk well. Add the heavy cream, milk, sugar, vanilla and salt. Whisk until most of the coffee is dissolved.
Pour the mixture over the croissants, gently toss to evenly coat all the pieces with the custard.
Allow to sit for 20 to 30 minutes at room temperature to soak up the custard mixture. (Or, if you’re making this ahead, cover and store it in the fridge until the next day)
Preheat oven to 350 degrees F.
Cover the pan with foil, and bake for 30 minutes covered. Uncover and bake for 10 to 15 more minutes, or the top is golden brown.
Place pan on a wire rack to cool. Dust cocoa powder over the top (I use a fine mesh strainer to do this). Serve with the vanilla tres leches sauce or ice cream.

Vanilla tres leches sauce

Add all sauce ingredients (except vanilla and alcohol), into a medium saucepan.
Place over medium heat and cook, whisking constantly until it comes to a gentle boil. Lower the heat to low to prevent the milk from boiling over. Keep cooking and whisking constantly for an additional minute, until the sauce thickens slightly.
Take the pan off the heat, mix in the vanilla and alcohol, if using and let cool to room.
Tip: Sauce can be made ahead and stored in the fridge for up to 2 days.

Video

Notes

Use other types of bread like brioche, soft Italian bread or leftover dinner rolls instead of croissants.

Use day old or stale croissants instead of fresh. It is a great way to use leftover croissants from Costco.

Nutrition