Make delicious Croissant Bread Pudding with Buttermilk Syrup. When you use buttery flaky croissants to make bread pudding it just takes this dessert to the next level.

One thing we always buy at Costco is their croissants…they are seriously so good. So big and fluffy, the best I’ve seen at any grocery store. We love them with chicken salad sandwich using rotisserie chicken…one of our favorite Saturday lunches. For a while I was not buying the croissants because I felt like we couldn’t eat them all and I hate to waste food, but not anymore! If we have any leftover I’m thrilled, because it means I can make our favorite croissant bread pudding. It’s THE BEST! This is my husband’s MOST favorite dessert. It’s super easy to make and it get’s eaten up fast in our house.

What you need to make Croissant Bread Pudding:

eggs
half and half
sugar
cinnamon
vanilla
croissants
blueberries
raspberries

How to make Croissant Bread Pudding:

Preheat: Preheat oven to 350F.
Mix wet ingredients: Whisk together egg, half and half, sugar, cinnamon and vanilla. Set aside.
Prepare pans: Grease the baking pans with butter or baking spray.
Add croissants to pans: Break up the croissants into chunks. Fill both baking pans with the croissant pieces.
Add custard: Pour the custard mixture over the croissant chunks and gently push the croissants down to absorb the custard.
Sit: Let it sit for 5-10 minutes, then press it down again.
Add to water bath: Place both pans in a larger baking pan with space around them to add a water bath.
Add hot water: Carefully add hot water around the pans about halfway up the outside of the pans.
Cover: Cover the pan with foil poking a few holes in the top for steam to escape.
Bake: Bake 45 minutes covered, then uncover and bake an additional 45 minutes.
Cool: Take out of oven and let cool a little.
Serve: Serve warm with buttermilk syrup and more fresh berries.

How to store Croissant Bread Pudding:

Keep this bread pudding stored covered in the fridge. It will last about two days. When you need to serve it again you can reheat individual portions quickly in the microwave, or pop it back in the oven until hot and ready to serve!

Bread Pudding Add-ins:

We love this croissant bread pudding with berries, but you can do without if you prefer. If you have fresh berries, like raspberries or blueberries, they are both so good in this. You can bake a few in it, and reserve some fresh berries for serving. Serve it with warm buttermilk syrup and oh my…this is a dreamy dessert…or a decadent breakfast. You could also trade out the berries for chocolate chips or a little Nutella.

Buttermilk Syrup for Bread Pudding:

For the buttermilk syrup, we love to make a big batch and then freeze it in smaller mason jars. It’s so nice to always have on hand and so much better than any store bought syrup. Be sure to warm it up before pouring it over and serving!

Why a water bath for Bread Pudding:

In this recipe we like to bake the bread pudding in a water bath. The water bath method is a must when making bread pudding, it helps to gently set the eggy custard. To do this: carefully pour the hot water into the outer pan. This big metal pan is made for a heavy lasagna, but I love it for the water bath method…it’s heavy duty and awesome! It can get heavy with the water, so you can add the hot water to the outer pan while the pan is in the oven, carefully pour it in.

Croissant Bread Pudding

Buttery flaky croissants make this the most delicious bread pudding.

Author Kami | NoBiggie.net

Ingredients

6 eggs
2 cups half and half
1 cup sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla
5-6 croissants torn into pieces
fresh blueberries handful
fresh raspberries handful

Instructions

Preheat oven to 350F.
Whisk together egg, half and half, sugar, cinnamon and vanilla. Set aside.
Grease the baking pans with butter or baking spray.
Break up the croissants into chunks. Fill both baking pans with the croissant pieces.
Pour the custard mixture over the croissant chunks and gently push the croissants down to absorb the custard.
Let it sit for 5-10 minutes, then press it down again.
Place both pans in a larger baking pan with space around them to add a water bath.
Carefully add hot water around the pans about halfway up the outside of the pans.
Cover the pan with foil poking a few holes in the top for steam to escape.
Bake 45 minutes covered, then uncover and bake an additional 45 minutes.
Take out of oven and let cool a little.
Serve warm with buttermilk syrup and more fresh berries.

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That’s it! My family is always fighting over who gets the last piece. It’s the best dessert. Try it out and let me know what you think in the comments below!