Croissant bread pudding is an ultra-rich version of the classic dessert! This one adds in a festive mix of diced apple and chopped pecans. Top with some whipped cream and caramel sauce for a very decadent dessert or serve as is. However you like it, it's a simple dish that's especially good on cold winter nights!
For The Croissant Bread Pudding
For The Apple Filling
Ingredient Notes and Substitutions
- Cream: this is half and half, which might only be sold in Canada. It's half whole milk and half whipping cream, so it can be easily substituted.
- Apples: gala and granny smith are good for this recipe, but any baking apple will work well. Diced pears would also be great in place of apples.
- Pecans: substitute walnuts or hazelnuts for the pecans, or leave them out if you prefer a bread pudding with a softer texture.
- Cinnamon: add a spice blend is preferred, like pumpkin pie spice, if you'd like something even cozier.
Step 1: mix the croissant pieces with butter and set aside.
Step 2: whisk together the wet ingredients until fully combined.
Step 3: pour over the croissant pieces and mix.
Step 4: mix together the apple filling ingredients.
Step 5: stir the apple mixture into the bread pudding.
Step 6: transfer the bread pudding into a baking tin and bake until lightly golden.
- Use old bread: don't use super fresh croissants for this recipe. Bread for bread pudding should be stale and dry in order to better soak up the egg custard. When in doubt, leave your croissants out on the counter overnight to dry out a bit.
- No need to peel: you may want to peel something like a granny smith, but a thin-skinned baking apple is perfectly fine to leave with the peel on. The pieces are so small that you won't even notice any peel.
- Make ahead: mix the pudding, without the apple filling, and leave it in the fridge for up to 24 hours, well covered. Once you're ready to bake, mix the apple filling in and transfer to a baking dish as usual.
If you want to use a different size or style of baking dish, feel free to do so. Adjust the baking time as needed – you'll need a little less time for a large dish, and a little more for one that's smaller and deeper.
For a plain croissant bread pudding without the fruit, simply omit the apple and pecan filling. You can add other seasonal fruit like blueberries or use dried fruit if preferred. The base is delicious as is without any fruit, too.
How To Store
Storage: bread pudding will keep in the fridge, covered tightly, for up to three days. Keep it in a sealed container or divide individual servings into smaller containers for storage. Reheat in the oven for the best results or serve cold (the microwave will make it soggy).
Freezing: transfer fully cooled bread pudding to an airtight container and freeze for up to two months. Thaw in the fridge overnight before reheating as usual.
How do you eat bread pudding, hot or cold?
You can serve bread pudding either hot or cold! It's equally delicious either way and all comes down to personal preference.
Should bread pudding be warmed up?
We think that it tastes best when slightly warm, especially with ice cream or a sauce, but it's up to you. Bread pudding does tend to get pretty firm when refrigerated and warming it up will make it softer.
Is it OK to leave bread pudding out overnight?
It's best to store any leftover bread pudding in the fridge because it contains eggs and a lot of fat. If left out at room temperature, it spoils quickly.
If you make this Croissant Bread Pudding recipe or any other dessert recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Croissant Bread Pudding
- Measuring cups and spoons or a digital kitchen scale
- 8 x 8 inch (20 x 20 cm) baking tin
- Mixing bowl
- Wire rack
- pastry brush
For The Croissant Bread Pudding
- 6 croissants
- ¼ cup butter melted
- 1½ cups 10% half and half cream
- 3 eggs
- ½ cup sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
For The Apples
- 1 ½ cups apples peeled, diced into ½ inch (1¼ cm) cubes (about 2 medium apples)
- ½ cup pecans rough chopped
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- 1 pinch salt
- Tear the croissants into bite sized pieces and place them in a large mixing bowl. Drizzle the pieces with the melted butter.
- Use your hands to toss everything together until the croissants are well coated with butter. Set aside.
- Whisk together the half and half cream, eggs, sugar, brown sugar, cinnamon, and vanilla until smooth.
- Pour the egg mixture over the croissant pieces and stir well. Let the croissants sit in the egg mixture while you prepare the apples.
- Mix together the diced apples, chopped pecans, sugars, cinnamon, and salt. Stir until everything is well distributed. Set aside.
- Let the croissant and apple mixtures sit for a minimum of 30 minutes, and up to two hours, stirring the croissants often.
- When you are ready to bake the bread pudding, preheat the oven to 350ºF (180ºC).
- Lightly brush the inside of an 8 x 8 inch (20 x 20 cm) baking tin with melted butter.
- Add the apple mixture to the bowl of croissants. Give everything a good stir to combine, then pour the mixture into the buttered tin.
- Spread the bread pudding evenly into the tin then place it in the oven for 45 to 48 minutes, or until the top is golden and the sides are pulling away slightly from the edges of the tin.
- Set the bread pudding on a wire rack to cool for 15 to 20 minutes before serving warm with caramel sauce and whipped cream.