The BEST Croissant Bread Pudding
Author: Nikki
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!
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
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.
Recipe by Chef in Training at