Croissant Bread Pudding

  • 3 croissants cut in half
  • ¾ cup apricot preserves
  • 2 egg yolks
  • 2 large eggs
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 pinch of salt
  • 2 cups whole milk or half and half
  • confectioners' sugar for garnish



Preheat the oven to 375 degrees F.

Spread the apricot preserves on the croissant halves. Cut the bottom halves into six pieces. Leave the top halves whole.  

Whisk the eggs, egg yolks, sugar, vanilla, cinnamon and salt together. Add the milk. Place the top halves of the croissant preserve side up in the custard; add the bottom cut pieces next. Let sit for 10-15 minutes. Remove the bottom pieces and place in to an 8x8 inch baking dish. Evenly arrange the uncut tops for presentation, preserve side down. Pour the custard over the croissants.

Cover with foil and bake for 25 minutes. Remove the foil and continue baking for 15 minutes longer or until the pudding is set. Remove from the oven and let cool for a few minutes. Spoon onto serving plates and dust with the confectioners' sugar.

Serves 4-6.

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