The BEST Croissant Bread Pudding

The Best Croissant Bread Pudding… This recipe is easily the BEST bread pudding I have ever made! The flavor is absolute perfection! The croissants provide a buttery flakey texture that just melts in your mouth. The caramel Buttermilk Syrup that is poured over the top of the bread pudding truly completes the dish!

This recipe is easily the BEST bread pudding I have ever made! The flavor is absolute perfection! The croissants provide a buttery flakey texture that just melts in your mouth. The caramel Buttermilk Syrup that is poured over the top of the bread pudding truly completes the dish!

In Utah, there is an amazing hotel called, The Grand America. I have stayed there a couple times, but it wasn’t until my most recent time that I tried their OUTRAGEOUSLY delicious bread pudding. It was like the ultimate tastebud experience. No joke.

My mom stayed there a couple weeks ago and called me raving about their bread pudding. We both went on and on about just how tasty it was and were trying to put our finger on what exactly knocked this bread pudding out of the park.

Well a couple things.

  1. It uses croissants. This is pure genius! Every bread pudding recipe I have tried or created has not had this vital ingredient. The buttery flakiness of the croissants is what helps to give this its unique texture.
  2. They syrup. The caramel flavored syrup. It is the nectar of heaven.

This recipe is easily the BEST bread pudding I have ever made! The flavor is absolute perfection! The croissants provide a buttery flakey texture that just melts in your mouth. The caramel Buttermilk Syrup that is poured over the top of the bread pudding truly completes the dish!

My mom did it. She created this exact copy cat. It literally tastes identical and I could hardly wait to share the recipe with all of you.

Trust me. This will be THE BEST bread pudding you ever have the pleasure of trying. Yes that is a huge claim, but it is the truth. And once you try it, you will happily concur.

We used our AMAZING Buttermilk Syrup recipe, only in order to give it more of a caramely flavor, we subbed the regular sugar out for brown sugar and let me assure you, it is out of this world.

This recipe is easily the BEST bread pudding I have ever made! The flavor is absolute perfection! The croissants provide a buttery flakey texture that just melts in your mouth. The caramel Buttermilk Syrup that is poured over the top of the bread pudding truly completes the dish!

This would be the most incredible holiday breakfast or dessert. Your company will be BEGGING you for the recipe :)

4.8 from 12 reviews
The BEST Croissant Bread Pudding
 
This recipe is easily the BEST bread pudding I have ever made! The flavor is absolute perfection! The croissants provide a buttery flakey texture that just melts in your mouth. The caramel Buttermilk Syrup that is poured over the top of the bread pudding truly completes the dish!
Author:
Recipe type: Dessert
Ingredients
Bread Pudding
  • 10 cups croissant rolls, Cooked, cut into one inch pieces
  • 2 cups milk
  • 2 cups heavy cream
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 3 teaspoons vanilla
  • 1 teaspoon cinnamon
Brown Sugar Buttermilk Syrup
  • ½ cup butter
  • ¾ cup brown sugar
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
Instructions
Bread Pudding
  1. Spray a 9x13 baking dish with cooking spray.
  2. Place croissant cubes in the bottom of pan.
  3. In a medium mixing bowl, combine milk, heavy cream, sugar, brown sugar, eggs, vanilla and cinnamon. Whisk until smooth and well blended. Pour over the top of cubed croissants.
  4. Cover with foil and refrigerate for 1 hour.
  5. Preheat oven to 350 degrees F.
  6. Bake uncovered for 35-40 minutes.
Brown Sugar Buttermilk Syrup
  1. In medium sauce pan over medium heat, combine butter, brown sugar and buttermilk. Bring to a boil and cook, stirring constantly for 2 minutes, or until the sugar is completely dissolved.
  2. Remove from heat and baking soda and vanilla.
  3. Serve over bread pudding.

Enjoy!

This recipe is easily the BEST bread pudding I have ever made! The flavor is absolute perfection! The croissants provide a buttery flakey texture that just melts in your mouth. The caramel Buttermilk Syrup that is poured over the top of the bread pudding truly completes the dish!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: bread, breakfast, dessert

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe

Comments

  1. Dana

    Do you cook the crescent rolls and then cut in cubes or put them in uncooked?

    1. Chef in Training

      Already made croissants. So sorry for any confusion :)

  2. sherry

    This sounds yummy but i have a question??? Do you use already made croissants or do you buy canned crossssants and put them in raw?

    1. Chef in Training

      Already made croissants. Sorry for any confusion :)

  3. Kali

    This was INCREDIBLE! I made it for my in-laws on Thanksgiving and we will be repeating it on Christmas morning...and probably a few times in between! Even second day it was still really good. It lost some of its flaky texture but it still tasted delicious! Just writing this makes me crave it and want to go make it again!

  4. Michelle

    Is this meant to be served warm? Or either way? Thanks!

    1. Chef in Training

      best served warm :)

  5. Karen

    I'm making this for a dessert tomorrow. Can you estimate how many cans of croissants it would take to make 10 cups? Sounds great.

    1. Chef in Training

      I haven't made it with cans of croissants to know but personally, I would buy already made croissants :) I am not sure the canned croissants is the flavor that would go good with it.

  6. Sharon

    Looking forward to making this..what does baking soda do in the syrup recipe?

    1. Chef in Training

      It foams it up. You will be amazed the second it gets put in what it does to the syrup! Its like magic ;)

  7. CYNTHIA FISCHER

    5

    The best recipe for bread pudding I have ever made. I grew up on bread pudding but this has my mom and grandmom's recipe beat. My family loved it!

  8. Toni Hamilton

    This sounds wonderful. I just tried making two different bread puddings - my first time making bread pudding. I'm still trying to perfect it because I think I keep over cooking it because I want the center to be done. Every recipe is so different I find. Yours sounds delicious and I'd love to try it. Can you pour the syrup over the bread pudding once made or do you recommend pouring the syrup over each individual serving at which time it is eaten. Thanks so much!

  9. Bre

    Should this be "Add" instead of AND? Buttermilk Syrup
    1.In medium sauce pan over medium heat, combine butter, brown sugar and buttermilk. Bring to a boil and cook, stirring constantly for 2 minutes, or until the sugar is completely dissolved.
    2.Remove from heat and baking soda and vanilla.
    3.Serve over bread pudding.

  10. Lori

    Could you refrigerate overnight and bake in the morning? Or is that too long? It would be convenient, but if it broke down the croissants too much...

  11. Kim

    Approximately how many store bought croissants does it take to make 10 cups?

    1. kathy sonnenberg

      How many croissants should I buy?

    2. Veronica Van Dyke

      I figured 1 fist sized croissant equals about a cup.

    3. ELLEN

      Five large ones from costco make 10 cups. They're sold 10 in a package!

  12. Judy

    5

    Made this for Christmas Eve dinner and received raves! It was delish! Thanks for giving this up. Easy peasy and a crowd pleaser.

  13. Mickie

    In one picture, it looks as though you've poured the buttermilk sauce over the entire bread pudding. In the second it doesn't show the sauce. It's not clear in the recipe whether you put the topping on top of the bread pudding individually or pour it over the whole top of the bread pudding at one time so that it soaks in. Can you clarify?

    1. Chef in Training

      you can do either way! I like to pour it over the whole casserole dish, but you won't want to pour the whole batch of syrup. The extra can be used for anyone who wants a little extra syrup over theirs. I hope that helps clarify :)

    2. Mickie

      Thanks so much for clarifying this! I wanted to let you know I tried it this weekend, and it was indeed the best bread pudding I have ever had. My SIL loved it so much, she told me that when she thinks of 'children dreaming of sugarplums', that this is what she'll be dreaming of! It truly is wonderful.

      BTW, I poured all of the syrup over the pudding, but next time I think I'll do like you do and leave some syrup for people to pour over individually. I think it got a little soggy by my pouring everything over it. However, it didn't stop the 4 of us from finishing it off for breakfast!

      Thanks for a really wonderful recipe!

  14. Kc

    You should probably edit your recipe to use cooked crossiants. Just put mine in the oven raw.:-( and how much is 10 cups?

    1. Chef in Training

      Sorry for any confusion. It is cooked croissants, I buy mine at Sam's Club from their bakery. You want them them to be the nice bakery kind. Crescent rolls and croissant rolls are not the same and I am so sorry for any confusion. Please let me know how it turns out that way.

  15. Marelize

    I just made this and it's fantastic. For reference, 10 cups of croissants turned out to be about 12 med. sized croissants that I bought at the store.

  16. pam

    ohhhhhhh myyyyy goshhhhhh. Your buttermilk syrup is like nectar from heaven and now ... now you have amped it up with brown sugar and then you slid a bread pudding under it ?? And not just any bread pudding but one made with croissants ???!!!!!!!!!!!!!! Seriously ??? I am almost afraid to try it. I may have to quit work, buy all stretchy pants, and just stay home making & eating this dessert.

  17. Cynthia Maxim

    This was not only the best bread pudding I've ever had, it was the best dessert of any kind!
    The only thing I would ask is that you stop apologizing to the people who really don't know that a can of crescent rolls are not croissants snd somehow feel the need to admonish you for their lack of knowledge.
    It's not your fault.

  18. Osyth

    5

    Oh good heavens! I am SO glad I have found your site. As an English woman who normally lives in Southern France but finds herself living for at least a year in the US, I need all the help I can get. My husband is going to be so relieved that I have found a reference point for wonderful recipes that I know he will love (and I might quit moaning that I don't know how to cook American!)

  19. Yolanda

    I made this bread pudding a couple of weeks ago and when I say it was a hit, it was a hit. As the young people say "I killed it". My husband and my kids were in love. I also shared it with a friend who said it was excellent. I've never been a bread pudding fan and I even liked it. Follow the recipe and you won't be disappointed!

  20. Janette

    Croissants make everything better! I can't believe I haven't thought of this! Thanks for the recipe!

  21. D kershaw

    I just made it. It is delicious without the sauce.

  22. Stacey

    I had over- bought several mni croissants, and this recipe sounded like a clever way to utilize these leftovers. OH MY GOD ! This recipe is amazibg, delicious, and unbelevable. I do not even like bread pudding, but this changed my mind. Easy to make and great for a potluck, or Sunday night dinner dessert. Have made it three times, and its a real winner winner! Thanks for sharing b

  23. Emily

    Oh my...this is fabulous!

  24. Joan

    I want to try all your recipes they look great! Thank you for posting them

  25. Kari

    Do you think it's a good idea to add raisins?

  26. anthony

    this recipe hits the spot, I use it to make staff meal for my coworkers when I have a bunch of leftover croissants. they absolutely love this treat, everytime!
    Thanks
    Anthony-Philadelphia

  27. Juan D Lopez

    5

    Simply excellent, I used Croissant from Sam's Club and for the syrup I added 2 tablespoons of Rum. It was to die for, even though that for the next time I will reduce the sugar. Thanks

  28. Flavorfey

    5

    Oh my goodness this truly is the BEST bread pudding we ever had!!!!!!!! It's DELICIOUS!!! My whole family loved it. I didn't even make the topping and it was AMAZING all on its own. This is a must have recipe.

  29. Trina

    4

    I made this bread pudding tonight and it really was delicious. I will make it again with less sugar though. I found that it was a little to sweet for me. I think by cutting back on the sugar you can taste the delicious flavor better. There is also 3/4 cup sugar in the sauce so I def think for us that I will cut the sugar down by at least 1/2 cup. I also added pecans and it really turned out wonderful. Tip.... I had to bake for an extra 10 min. so make sure you leave it in the oven for the complete time required. Thank you for a great recipe.

  30. K

    4

    The taste is yummy, but is it suppose to be a bit soggy???

    1. Cecilia Sharp

      If by "soggy" you mean a bit on the wet side, mine turned out that way too. I think most bread puddings will end up that way unless you leave them about 10 minutes longer in the oven to really dry it up. It's a matter of preference.

  31. Martha

    This recipe was easy and super delicious! Just made it for thanksgiving dinner and I would have eaten the whole pan if it's wasn't so rich. And that sauce is the secret to making this absolutely amazing. Thanks for a great recipe!! Can't wait to eat leftovers for breakfast tomorrow ?

  32. ELLEN EVARS

    Two questions! I usually make sure the bread for my bread pudding is stale. You didn't mention that. Second question, could I leave pre baked bread pudding over in the frig or? Sounds wonderful so I want to do it right.

  33. Cecilia Sharp

    I made this for a potluck yesterday. Good feedback! The pudding is best served warm. I would add more cinammon. We ate it cold. I reheated the sauce. The baking soda, which gave it a lovely foam after the boiling, didn't look so appetizing when reheated. So it's not a great dish for potluck. I added a pinch of kosher salt to the sauce - it came out like salted caramel and added a zing to the cold pudding. So next time, I will serve the pudding straight from oven, together with the just-cooked sauce. Thank you for a great dessert!

    1. Cecilia Sharp

      I meant to give it 4 stars. Sorry, somehow the star rating disappeared when I posted it.

  34. Sarah

    Best bread pudding I have ever eaten!

  35. Bryan

    I made this and agree with other comments and your own that it is the ultimate bread pudding. I had only made mine before with French bread. What a wonderful variation.

  36. Michelle

    4

    Can this be frozen before cooked? Or frozen after cooked then defrosted and warmed up?

  37. Virginia

    Could you make this ahead of time and let it sit overnight, or is an hour all you should let it sit? Thanks!

  38. John Eggen

    5

    Truly delicious. Did substitute Mexican Vanilla for regular, seems to bring out the cinnamon and brown sugar flavors.

  39. Ayesha

    5

    Omg this was such a hit with my family! I tweaked it slightly using less sugar in both the pudding and the sauce. The sauce .....LOVE It ❤️ Added as dash of caramel essence as well it had this amazing toffee taste. Definately agree that this is the best. I will make this again and see if I can make less "custard" as I would love a more crunch texture and will add toasted almonds or pecans on top with the sauce ....spreading the deliciousness in Cape Town, SA at the next family event.
    #morethanoneserving

  40. Janine

    Can this be prepared and refrigerated overnight then baked in the morning?
    And should the syrup be made just before serving or a little while ahead?
    Thanks and can; wait to try it!!

  41. SS

    This was a huge hit! I took the advice of others and cut the sugar down in the custard. I will make half the custard next time to allow for a crunch. Unfortately I did not like the buttermilk syrup- i could not get past the baking soda taste. Instead I made your other syrup with butter, brown sugar, pecans, and some heavy cream. Topped the cooked dish with the pecan mix and baked for a few more min. The mix of soft and crunchy was delightful! Thank you for this recipe!!!

  42. Donna Mabus

    5

    Over the years I've really tried to like bread pudding as everyone else is always raving about it, but I have yet to have a good experience with this dessert.....UNTIL NOW!!! This is hands down the absolutely BEST bread pudding recipe on the planet! I catered a wedding yesterday and had a bag of 30 miniature croissants left over and started searching for ways to use them up when I came across your recipe. I'm so glad I decided to make this for potluck because, not only was it a big hit, but it kept me from being able to eat the whole thing! I didn't change a thing and I served it straight from the oven. No more dry bread pudding for me! This recipe is a keeper!

  43. Cathy Twilley

    5

    Had 3 day old croissants from Dunkin Donut left over. I have tried other recipes but this is the BEST. The brown sugar buttermilk syrup is perfect for serving everyone. They loved it this the only recipe I am going to use.

  44. Claudia

    I'm making this for Thanksgiving! It sounds amazing. Question, is it something I can prepare ahead of time? Like putting it all together the night before and baking it the next day or is it too much time to leave soaking?