Eggnog Croissant Bread Pudding

baked yellow bread pudding topped with red cranberries in a white baking dish.

This Eggnog Croissant Bread Pudding is the ultimate holiday breakfast or brunch dish, especially for Christmas morning! Fresh cranberries bring a vibrant pop of color and a refreshing tartness that perfectly balances the richness of the dish. Perfect for a crowd!

Course Breakfast

Cuisine American

Keyword croissant bread pudding, eggnog bread pudding, eggnog croissant bread pudding

Prep Time 6

Cook Time 40

Resting time 20

Total Time 1 6

Servings servings

Calories 237kcal

Author Maria Doss

Ingredients

3 to 5 day old croissants 4 to 5 cups in total when chopped
3 large eggs
1 ½ cups eggnog
3 tablespoons sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
2 pinches freshly grated nutmeg
½ cup fresh cranberries

Instructions

Chop the croissants with a serrated knife into 1-inch bite size pieces.
Grease a 8x8 inch square baking dish with cooking spray. Add the eggs, eggnog, sugar, vanilla, cinnamon, salt and nutmeg into the dish. Whisk well to combine.
Add the chopped croissants and gently toss to evenly coat all the pieces with the custard. Spread to an even layer and scatter the cranberries on top.
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 overnight)
Preheat oven to 350 degrees F. Bake the pudding for 35 to 45 minutes or the top is puffed and golden in color. Serve warm!

Notes

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

It is a great way to use leftover croissants and eggnog from Costco.

Increase or decrease the sugar based on the sweetness of your eggnog.

Nutrition