Decadent Croissant Bread Pudding Recipe for Brunch or Dessert

Rich, buttery, and indulgent, this creamy lemon and raspberry croissant bread pudding is surprisingly simple to make. With only a few minutes of hands-on work, it turns ordinary croissants into a memorable breakfast, brunch, or dessert.

The flaky croissant tops contrast with a silky, vanilla- and lemon-scented custard studded with fresh raspberries. Dots of cream cheese throughout the custard are optional but give the pudding a cheesecake-like richness. A drizzle of lemon curd and a dollop of whipped cream turn this already spectacular dish into a true showstopper.

What began as a method to use up stale bread has evolved into a comforting, sensational treat. Don’t let how easy it is fool you—this pudding feels impressive on the table and tastes even better.

It’s perfect for special occasions like Mother’s Day, cozy date nights, or simply treating yourself. The technique is straightforward: slice croissants, whisk the custard, layer ingredients in a pan, let them soak, then bake. That’s all there is to it.

Bread Pudding with Croissants

Buttery, layered croissants are ideal for bread pudding—provided they’re slightly stale. Fresh bakery croissants are too moist to absorb enough custard; a drier croissant soaks up the custard and yields a proper pudding texture. If you’re short on time, halve the croissants lengthwise and warm them in a low oven (cut-side up) for an hour or two to speed drying.

There are two attractive ways to assemble this pudding. One method is to slice croissants in half lengthwise, arrange the bottom halves in the baking dish, scatter raspberries, dollops of lemon curd, and bits of cream cheese across them, then place the tops back on and pour the custard over. This creates a pretty finished presentation where you can remove and serve individual croissants, though some custard may set around the croissant edges.

If you prefer a traditional, fully soaked bread pudding, tear the croissant bases into 1-inch pieces and distribute them across the dish before adding the raspberries, lemon curd, and cream cheese. Top with the remaining croissant pieces, pour in the custard, and bake—either method produces a delicious result.

Bread Pudding with Croissants Recipe

Gather these ingredients:

1. Croissants (preferably a few days stale)
2. Whole eggs and extra egg yolks
3. Half and half (or equal parts whole milk and heavy cream)
4. Sugar
5. Vanilla extract
6. Lemon zest
7. Fresh raspberries or other berries
8. Lemon curd (homemade or jarred)
9. Heavy cream
10. Nonstick cooking spray or softened butter
11. Cream cheese (optional)

If croissants aren’t stale, speed the process by halving them and warming them in a low oven. The recipe uses half and half; if that’s unavailable, mix equal parts whole milk and heavy cream, or substitute one or the other. Different berries work well—blueberries, blackberries, strawberries, cherries, or chopped peaches are all delicious choices. Dried fruit can be used too, but keep it beneath the croissant tops to avoid overcooking.

Croissant Bread Pudding Recipe

Equipment is basic: a 9×13-inch baking dish, a larger roasting pan for a water bath, a mixing bowl, measuring tools, a whisk, and foil. The water bath gently cooks the custard, producing a silky texture and helping prevent curdling. Cover the pan with foil but poke a few holes to allow controlled steam release—this prevents the croissant tops from becoming soggy while the custard sets below.

Croissant Bread Pudding

Preheat the oven to 350ºF. Lightly grease a 9×13-inch pan with nonstick spray or softened butter.

Slice six croissants in half lengthwise and place the bottom halves in a single layer in the prepared pan, filling gaps by breaking pieces as needed. Scatter 2 cups of raspberries over the croissant bottoms, then spoon ½ cup of lemon curd in small dollops across the surface. If using cream cheese, break it into small knobs and distribute them as well.

Place the croissant tops (cut side down) over the filling. Put the 9×13 pan inside the larger roasting pan (place an aluminum roasting pan on a sheet pan for stability if needed).

In a large bowl, whisk together 3 jumbo eggs, 8 jumbo egg yolks, 5 cups half and half, 1 1/3 cups sugar, 2 teaspoons vanilla extract, and the zest of one lemon until the mixture is uniform and the sugar dissolves. Pour the custard over the croissants and let it soak for about 10 minutes, pressing the tops gently into the custard occasionally. If you like, weigh them down briefly with a plate.

Pour about an inch of hot (not boiling) water into the roasting pan around the baking dish, being careful not to splash water into the custard. Cover the dish tightly with foil and use a chopstick or butter knife to poke around 10 small holes in the foil to allow steam to escape.

Bake in the oven for 45 minutes. Remove the foil and continue baking for another 40–45 minutes, or until the custard is set but still slightly jiggly, and the top is golden and puffed.

Let the pudding cool for 15 minutes before slicing or scooping. Whisk the remaining ¼ cup lemon curd with 3 tablespoons heavy cream until smooth to make a sauce.

Serve warm or at room temperature with a drizzle of lemon curd sauce, the remaining raspberries, extra lemon zest, and whipped cream if desired. The result is a show-stopping, comforting dessert that balances flaky pastry, tart citrus, and lush custard.