Croissant Bread Pudding

Honey and Butter Croissant Bread Pudding


When I was little my mom used to make this breakfast concoction called “Egg Toast”. Contrary to what you would think, these were not eggs on toast. They were mutant simulations of what mother understood French toast to be. Which is amusing now that I figured out French toast is on the sweeter side of things, but nonetheless, I do miss the Egg Toast now and then.

Bread pudding also falls into the bread/custard mixture category. I made these with day old croissants for a richer result- you can substitute French Bread if you wish.

Croissant Bread Pudding

10 mini croissants (about 8 oz), day old
4 TB butter or margarine, softened
3 cups half and half
1/3 cup sugar
1 1/2 tsp vanilla extract
1/8 tsp salt
4 large eggs, beaten
3 TB maple syrup, to drizzle on top

Preheat oven to 350F. Cut the croissants in half lengthwise. Spread one side of each slice with margarine or butter. In a 10 inch cake pan, arrange the croissant slices, overlapping if necessary.

In a medium bowl, mix together the half and half, sugar, vanilla, salt and eggs until well mixed. Slowly pour the egg mixture over the croissant slices.

Bake 45-50 minutes, until a knife comes out clean. Remove to rack, drizzle lightly with maple syrup.


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  • Reply
    December 13, 2015 at 4:49 pm

    Is the croissant cook before?

  • Reply
    November 25, 2015 at 10:51 am

    I’ve made this twice now and it is delicious! The only change I made was to soak for about 30 minutes before baking, as all bread pudding recipes I’ve made before have this step. I’m curious though, why no “soaking” step in your recipe? BTW I’ve referred quite a few people to your site for this recipe it’s so good!

  • Reply
    October 23, 2010 at 5:13 am

    I finally got around to trying this recipe a few weekends ago when I had a houseful of guests. What a hit it was. As luck would have it, my local bakery had day old croissants half price and that made them perfect for soaking up the liquid portion . I made the recipe as written except for adding some dried peel that i have been meaning to use up. Next time, I will try with with some candied ginger. A great keeper of a recipe and leftovers were great for a few days.

  • Reply
    August 2, 2010 at 11:30 am

    i want one of these

  • Reply
    Chef Dennis
    July 24, 2010 at 5:03 pm

    now that looks outrageously good!! Using croissants is just pure genius! It looks so very very good!

  • Reply
    Magic of Spice
    July 21, 2010 at 4:19 pm

    Sounds lovely!

  • Reply
    July 21, 2010 at 3:18 pm

    I love bread pudding but never thought of using croissants before- great idea!

  • Reply
    July 21, 2010 at 9:15 am

    Oh. My. Word. This looks incredible! I absolutely love bread puddings. I wish I could leave work right now and go home to make this. The maple syrup seems like the perfect touch at the end. Thanks for sharing! I am definitely making this one!

  • Reply
    July 21, 2010 at 3:59 am

    This looks pretty decadent and delicious – glad to know about your blog!

  • Reply
    Thella @ I Love. Therefore, I Cook.
    July 20, 2010 at 11:39 pm

    wow, congrats on the today’s top 9! this looks yummy and i will definitely try it at home 😉

  • Reply
    July 20, 2010 at 10:04 pm

    This looks absolutely divine, and it’s just the type of thing I would love to sink my teeth into (and it doesn’t matter if it’s breakfast, dessert, or anytime in between!).

  • Reply
    Baking Barrister
    July 20, 2010 at 12:27 am

    Croissant bread pudding is one of the most decadent things I have ever tasted. I would have never considered using syrup and making it sort of breakfasty, though. We always do a creme anglaise type thing.

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