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 :)

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!
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5 from 2 votes

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!
Prep Time 10 minutes
Cook Time 35 minutes
refrigerate 1 hour
Servings 16
Calories 474kcal


  • 10 large croissant rolls cut into one inch pieces. I buy mine from Sam's Club Bakery
  • 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

  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla


  • Spray a 9x13 baking dish with cooking spray.
  • Place croissant cubes in the bottom of pan.
  • 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.
  • Cover with foil and refrigerate for 1 hour.
  • Preheat oven to 350 degrees F.
  • Bake uncovered for 35-40 minutes.

Brown Sugar Buttermilk Syrup

  • 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.
  • Remove from heat and baking soda and vanilla.
  • Serve over bread pudding.


Calories: 474kcal | Carbohydrates: 55g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 297mg | Potassium: 174mg | Fiber: 1g | Sugar: 43g | Vitamin A: 986IU | Vitamin C: 0.3mg | Calcium: 107mg | Iron: 1mg
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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

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    1. Edward Gormley


      This is so easy. I whip this up just before starting dinner and I've timed it so it's ready after dinner. The sauce is done just before serving. Don't forget to remove the sauce before adding the baking soda and vanilla. ??

  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. Yolanda Alexander


      This bread pudding is EVERYTHING ! I generally don’t like bread pudding but, my husband does. I found this recipe and have been making it for about two years. My family loves it. I actually was able to share a recipe with my Mom and now she makes it for herself and a lot of her friends. I follow it exactly but, do have to bake it a little longer.

  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 ;)



    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


    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.

    1. Terri

      I totally agree!

    2. Liz W

      Agreed. The recipe clearly calls for croissants, not crescent rolls. No apologies necessary. The recipe is lovely.

    3. Karma

      Totally agree … I’m not sure why people are confused about the difference between “croissant” and “crescent.”

  18. Osyth


    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!

  27. Juan D Lopez


    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


    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


    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


    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 ?


    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


    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


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

  39. Ayesha


    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.

  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


    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


    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?

  45. Kyrsten

    HI! I'm planning on making this for thanksgiving. Is there a make ahead way of doing so?

  46. Dinah Wade

    Wow! This was absolutely the best bread pudding I ever tasted! My family requested bread pudding for Thanksgiving and I searched for a recipe that would not be as dense as others. This was very light. I had reservations about the sauce but it was delicious. I’d id make sure to dry my croissants before I made this. Will be making this again at Christmas.

  47. BB


    This is the best bread pudding I have ever made—or tasted. The sauce was perfect. Only changes I made (based on the reviews), I used only 1/2 cup white sugar in the custard mix (since it also has brown sugar) and did not use the baking soda in the sauce. After I poured the custard mix on the bread chunks (before refrigerating) I used a slotted spatula and lightly pushed down all the bread in the baking dish so that the mixture on the bottom of the dish touched all of the bread. When it baked, it came out moist (not soggy) and the top did not dry out. It also baked evenly. Big hit at our Friendsgiving dinner!

  48. Ramona

    I made the bread pudding for Thanksgiving, what a hit! Everyone LOVED it!! I made extra and it was just as delicious two days later.

  49. lance g


    Great spin on bread pudding , the croissants thin delicate layers made for a lighter ( by comparison) much more interesting texture than other traditional bread puddings. I added semi sweet chips for an extra kick .

  50. Elizabeth Smith

    Do you press the croissant cubes flat in the pan so that they are submerged under the custard before refrigerating?

    1. Chef in Training

      I always do. It makes sure that every bite has that yummy flavor in it and that the top doesn't over burn when baking.

  51. Patti

    I made it the day before refrigerated overnight .....took out of refrigerator and let sit on counter for 2 hours and then baked.... worked like a charm.

  52. Diana


    Wanted to let you & your mom know I won the "Grand Champion" prize today at our church "BaconFest" with this recipe! There were probably 40-50 entries from main dishes to desserts and this one got more votes than any other entry!

    Since it was "BaconFest" I obviously had to tweak your recipe by adding bacon :) (which I did to both the bread pudding and the wonderful sauce). I also tweaked the sugar and spices. I'm a huge bread pudding fan and have collected many great recipes on Pinterest over the years including this one. So glad I chose it for the competition. Thanks!

    1. Suzanne

      Congratulations Diana...that is awesome! I have a sausage competition coming up next month and want to enter this recipe and add sausage. Could you tell me how much bacon you used in the recipe?

  53. Betsey

    How many servings does the bread pudding make? And can u add raisons?

  54. L


    Best bread pudding Ever!

  55. Robin

    It’s in the oven! I make buttermilk syrup for pancakes. Can’t wait to try this with brown sugar instead!

    1. Robin

      I added raisins. The best ever, it will be my go to recipe! Thank you! And the sauce is excellent can’t wait to try that on buttermilk pancakes!

  56. Jacque

    This is amazing!!!! I loved it so much! The second day was really sweet which is good bc i didn’t eat as much! But i might hold off on pouring the topping individually though next time to see if it helps with how sweet it was the second day. But this is for sure one i will always make

  57. Kris Nelson

    This recipe is amazing!! I made another croissant bread pudding a while back, but I believe this one's even better, in part, due to the baking soda in the caramel sauce, which makes it ever-so-light and "foamy". I'm due to make something for an office birthday party, and although there's only a toaster oven, I'm going to give it a try because it's just that good! As far as people asking how many cans of croissants, I just buy ready-made croissants. Occasionally our grocery store will have a package of 6 for $1.99.. It's the perfect amount.

  58. Farrah

    The best bread pudding ! Doesn't even need sauce. Thank you for a great recipe.

  59. Katy

    I am excited to try this. The first time I had bread pudding it was made with croissants, pumpkin, and caramel and it was amazing!

  60. Jen

    I was so excited to make this as all the comments and reviews were amazing. I followed the recipe exactly and even let it cook 10 extra minutes, yet it was very soggy on the bottom half. The top was nice and golden brown, and tasted great. But the bottom was just way too mushy for our liking. I covered it with foil and baked it an additional 15 minutes and it was still soggy, and the top just got chewy. Any suggestions as to what I could do to fix this? Put less custard mixture or more croissants?

  61. Sharon carter

    Are this when my niece made it. It was amazing. I consider myself a bread pudding connoisseur, and this recipe rates too 3 I have ever eaten. Very rich and sauce is beautiful. Can't wait to serve it to my friends.

  62. Maureen

    I have made this several times and it is a big hit. Is it ok to let it sit in the refrigerator for more than an hour before cooking?

  63. Beverly


    Best Bread Pudding Ever! My husband does not like bread pudding but ate this right up and asked when I was going to make it again! Super easy to put together! Great recipe! Thanks!

  64. Mitzi

    I just started making bread pudding, I did one last week for my cousin, it was a sticky bun bp w/raisins & pecans, topped with caramel sauce. I made a small one for myself and was really impressed. Can't wait to try this one.

  65. Keisha

    It clearly states croissants, not crescent rolls. Dont apologize for other peoples ignornace. Cant fix stupid in this world. Your recipe is fabulous

    1. Susanne

      Please don’t be rude. Some people are just learning, so don’t take the joy out of their learning.

  66. Jonathan

    Super delicious! I added a pinch of salt to the egg mixture and the sauce. Its now my go to croissant bread pudding recipe. So good!

  67. Lulu

    How many Croissants are in 10 cups

  68. Catherine Bermudez


    Nikki this was fabulous and a great hit! It seemed a combination of bread pudding and the topping of caramel corn. I am always changing my recipes and my daughter said do not lose this one mom.!

    I pray that all is well with your family. So glad that God showed mercy and sent you the miracle.

  69. Jodi


    Made this the first time without the glaze/topping was still delicious. Made this for 4th of July was amazing lots of compliments and with glaze/topping that added even for flavors to it. I buy the crossiants & I freeze them . I guarantee this dish won’t last long even thou you do make plenty it GOES. Also a good dish that you can make ahead of time. It’s a 10 not 5.

  70. Sheila


    Made this last night with leftover croissants from our camping trip. Made exactly per the recipe and it is perfect. It is already scheduled to be on the Christmas morning menu. Another poster mentioned adding pecans and I think it would be a great addition. Thank you for sharing!

  71. Wendy


    This is absolutely wonderful. Just great and don’t waste one more second trying to decide if this is a good recipe. It is. I did make some tweaks based on the croissants I had which were frozen, vacuum sealed and a couple years old. I tore them into pieces (10 cups, about 7 croissants) and dried them out in my air fryer for 5 mins at 200, then let them cool. Drier jagged edges for more absorption. Got that idea from another blog. I didn’t have the right size pan so I used two smaller pans. Because my bread was likely drier than the blogger, I found that needed to make extra custard, a half recipe’s worth, to make sure the bread was soaked adequately. I ended up using 5 eggs total because I didn’t want to split an egg and figured 1/2 egg more was better than 1/2 egg less. Also added a heavy handed splash of white rum as that’s how my family rolls. I cooked it at 350 in a water bath (very common for custard dishes to assure even cooking) to 170 in the center (as per Alton Brown) which took just over twice the cook time. Im sure it would have been faster if I did t use a water bath but I was very pleased with the even cooking this method produced. As soon as it hit about 167 I took them out and it rose to mid 170s with residual heat. It was a bit jiggly out of the oven but As it cooled it firmed up. The top was nicely glossy, caramelized and firm while the interior was so moist and rich but not too sweet. It had an unexpected lightness to it which was surprising. And the layers of croissant seemed to impart more structure to a usually mushy dish. I have grown up eating bread pudding. It’s one of my favorites and; therefore, one that really disappoints when it falls flat. This does not disappoint and may be the last bread pudding recipe I will ever need. And side note, I am so sorry for the people who read “croissant” in the recipe and then think of canned crescent rolls. If this is what one thinks is a croissant then one has never really had a croissant. And I say that as one who did because I hadn’t. I used old Costco croissants. As much as I love this dish, I do think a good quality croissant is such a masterpiece of baking that it really needs to enjoyed fresh and on its own. This is good for leftover supermarket croissants that are still Good but not artisan bakery quality.

  72. ava


    Made this for my husbands birthday and boy was it a hit! He loved it and my mom stool my copy of the recipe! It was delicious! I am very much a dessert lover as is all my family and we all agreed that it is the best we have EVER had! Thanks for sharing! Good recipes are not good if you don't share so thanks again!

  73. Alex B



    For my family, I made two pans at a time and let one sit overnight in the fridge. I’d highly recommend it. I loved the texture WAAAAAY more than the one refrigerated for only an hour.

    It’s also sweet enough for my family’s taste to have without any sauce.

  74. joni krabill

    Just wondering, how many croissants needed for 10 cups. I have a container of the small croissants, maybe 10-12 total. Would I need to adjust the ingredients?

  75. Susan R


    WOW! This is SO good. We had dried out croissants and I was looking for a good recipe and found it here. Everyone who tried it praised the taste. It may replace Monkey Bread (which has been a tradition in this house for over 25 years) for the holiday breakfast meals.

  76. Margaret

    It really would be helpful if you included a print function with this recipe. Damned hard to try otherwise.. . .or a royal pain.

  77. Cristy Guzman


    Unfortunately this recipe was too eggy and didn't set enough for us to eat - yes, we followed every step and used all the ingredients.
    We did the brown butter sauce but at the time of adding the baking soda it all became a fluffy/ foamy "sauce" that couldn't be used. I will give it 2 stars because the crispy part of the bread pudding up top was good!!

  78. T. TOM


    This was. insanely good! Made it for Easter dinner and you know it's good when the whole table gets quiet because they're so busy shoveling it in 😄. Based on another review, I cut the white sugar back to 1/2 cup and kept everything else the same and it was perfection. Drizzled some syrup on the top and left the rest for everyone to help themselves. Half the guests had never had bread pudding before and they were totally gobsmacked.! I've made croissant bread pudding before but this recipe is the only one to usefrom now on! Thank you for sharing!

  79. Teri


    I’ve used this recipe many times! I normally let everyone put the caramel sauce on their piece.
    It is always a hit


    This is BY FAR the BEST DESSERT EVER MADE!! I have been making it for 4 years now at our annual Christmas Cookie Party and it's a HUGE hit!!! Highly recommend, and THANK YOU!!!!

  81. PB


    This is absolutely not only the best bread pudding recipe I've ever made, but the best I've ever eaten (including at restaurants). The sauce on top, really brings it to another level. I did cut the sugar in half for the main recipe, but left the sauce as is. It's still sweet with half the sugar. Delicious.

  82. Danie Duchesne


    Can I use more than 5 stars? This recipes is amazing! I cut the sugar/cassonade in half and it is still sweet enough! I heve done it a. Umber of time and it is always a great hit!

    1. Erica P


      Is there a printable version of the recipe?

  83. Karen Rohrer


    Best croissant bread pudding I have ever ate. You or your mom deserve a medal.

  84. Anam

    I absolutely love this recipe! It’s always a hit in parties!
    Any idea how I can convert this recipe into mini bread pudding by baking it in separate ramekins? What would be the baking time in that case? Thanks

  85. Pumpkin Bread Pudding - Chef in Training

    […] of my ALL TIME FAVORITE recipes on the blog is the BEST EVER Croissant Bread Pudding. It is a crowd pleaser and and absolute stunning recipe. Everyone who tries it is RAVES about it. I […]

  86. Jodi


    Absolutely delicious and soooo easy.

  87. Katrina


    I made this for our Christmas potluck at work tonight, and I have had AT LEAST 10 people tell me it's absolutely delicious, one of the best things they've ever eaten, they would literally die for it, lol. I'd say it's a hit, and quite possibly the first time I'll ever get to take home an empty pan (and I found the recipe!!). Thanks for the great dessert!!