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!
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.