Croissant Bread Pudding

This Croissant Bread Pudding is one of my favorite family desserts. I make it with vanilla bean custard, dried cherries, and homemade Italian zabaglione sauce poured over the top for a rich finish. I love serving it during the holiday season or any time of the year.

In my house we love croissants, and every time we stop at a local French bakery, we always order the classic ones. When I created this bread pudding recipe using croissants, I knew it would quickly become a favorite. With its rich flavors and layered textures, it is now one of my all time favorite desserts much like my pecan pie and my decadent French silk pie.

Bread Pudding

Bread pudding is an easy baked dessert made with cubed, dried bread soaked in a custard of milk, eggs, sugar, vanilla, spices, and dried fruits. Believe it or not, this centuries old dessert dates back to Europe in the 11th century. It is a great way to use leftover bread, especially when the bread is already dried out, much like when making breadcrumbs.  

The unique feature of my croissant pudding bread is the sauce. I make a classic zabaglione by whisking egg yolks, wine, and sugar over a double boiler until it turns thick. About 10 minutes before the bread pudding is done baking, I start the zabaglione so everything is ready at the same time.

There are many variations of this recipe, and it always changes depending on who is making it. I have a funny story to share, because there was a time when I was not allowed to show up at my aunt and uncle house on Christmas Eve without bringing this dessert. Ha! It really is that good, and I hope you give it a try.

Ingredients and Substitutions

• Bread – Almost any bread works for bread pudding, but I like using croissants because they add a richer, buttery texture. I always ask my local grocery store or bakery if they have croissants that are one or two days old, since they usually cost less and work perfectly for this recipe.
• Vanilla – I prefer using vanilla beans for the best flavor, but you can substitute 1 bean for 1 tablespoon of extract.
• Milk – Heavy cream will make this dessert very rich. You can substitute with with half and half if you want something a little lighter.
• Eggs – You can use cold or room-temperature large eggs.
• Sugar – Regular granulated sugar is what I use to sweeten the custard.
• Dried Fruit – I prefer dried cherries in this recipe. You can use regular or golden raisins as well.
• Toppings – I always add whipped cream, and I like finishing it with another sauce I enjoy, such as zabaglione.

How to Make Croissant Bread Pudding

Toast the croissants: I cut the croissants into 1″ squares and place them on a sheet pan lined with parchment paper. I cook them at 350 F for 15 minutes.

Prepare the vanilla bean: In the meantime, I cut the vanilla bean in half lengthwise.

Scald the cream: Next, I add the vanilla bean to 6 cups of heavy cream in a large pot and heat it over medium low until scalded. I know it is ready when I tilt the pot and see small bubbles forming on the bottom.

Make the custard: I add it to a mixing bowl with 15 egg yolks and 1 cup of sugar, then mix everything well.

Add the vanilla seeds: I scrape all the seeds from the center of the vanilla bean and add them to the mixture, stirring to combine.

Transfer the croissants: Once the croissants are browned, I place them in a large casserole dish.

Add the cherries: I sprinkle the dried cherries evenly over the croissants.

Combine with custard: Next, I pour in the vanilla bean custard and gently fold to combine.

Bake the pudding: I cover the dish with foil and bake it at 350 F for 45 to 50 minutes.

Make the sauce: While it bakes, 10 minutes before it is done, I start making the sauce. In a metal bowl, I whisk together 4 egg yolks and 1/2 cup of sugar.

Cook: I transfer the bowl to a double boiler over high heat and add the champagne while continuing to whisk.

Whisk until ready: I beat the mixture vigorously until it turns thick and foamy, which takes 6 to 8 minutes. By the time it is ready, the bread pudding finishes baking as well.

Finish and serve: I pour the zabaglione over the bread pudding just before serving.

Serving Suggestion

When I serve this bread pudding, I like thinking about sauces that add another layer without overpowering the custard. Caramel sauce works fantastic, and I also enjoy a vanilla style custard similar to the one I use in my apple Irish cake. On more casual nights, I serve it with a scoop of vanilla ice cream and let everyone add sauce at the table.

For a full dessert table during the holidays, I recommend pairing it with my Christmas yule log cake as a centerpiece and add plates of sugared cranberries for something bright. Since I already use chocolate ganache for the cake, I like pouring some into a small bowl for chocolate lovers, along with chocolate whipped cream, so guests can mix and match bites and enjoy a little bit of everything.

Make-Ahead and Storage

Make-Ahead: This is best to serve as soon as it is done baking.

How to Store: You can cover it and store it for 3 to 4 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.

How to Reheat: Add the desired amount of bread pudding to a baking dish and cover it with foil. Bake it in the oven at 350° for 12 to 15 minutes or until hot.

More Dessert Recipes

• Layered Rum Pumpkin Cake
• Chocolate Mousse
• Homemade Apple Pie Recipe
• Tarte Tatin
• Chocolate Peanut Butter Balls