Indulge in the epitome of dessert decadence with our Croissant Bread Pudding—a cherished creation inspired by Southern Living. This recipe masterfully transforms buttery, flaky croissants into a sumptuous dessert that marries the nostalgic warmth of traditional bread pudding with the opulence of croissants’ texture. Each bite offers a heavenly experience that will leave your guests in awe, scarcely believing it emerged from your own kitchen.
INGREDIENTS:
- 4 large eggs
- 3 cups half-and-half
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted, plus more for greasing dish
- 2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 8 plain croissants, split
- Powdered sugar
- Melted vanilla ice cream (optional), for serving
- Assorted berries: Blackberries, Raspberries, Blueberries
- Fresh mint sprigs
HOW THE MAGIC HAPPENS
Step 1
Make c u s t a r d : Whisk together eggs, half-and-half, granulated sugar, melted butter, vanilla, cinnamon, and salt in a large bowl until
well combined.
Step 2
Prepare croissants: Cut split croissants in half using a serrated knife; reserve tops.
Cut croissant bottoms into 1- to 2-inch pieces to yield about 8 cups.
Arrange in an even layer in a buttered 13-x 9-inch (3-quart) baking dish.
Pour about half of egg mixture over croissant pieces.
Dip croissant tops in remaining egg mixture until just soaked; arrange, cut sides down, in an even layer over
croissant pieces in dish. Pour remaining egg mixture over top.
Cover with aluminum foil, and let stand at room temperature for 30 minutes. Preheat oven to 350°F.
Step 3
Bake bread pudding:
Bake, covered, for 45 minutes. Uncover and bake until top is golden brown and center is set, 10 to 15 minutes
more.
Dust with powdered sugar. Drizzle with melted ice cream before serving, if desired.
SERVE WITH:
Assorted Cheeses, Prosecco
No Stacking! 
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