Name: Maple Croissant Bread Pudding
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 6 cups stale croissant bread, chopped into 1-inch pieces; 4 large eggs, lightly beaten; 3/4 cup brown sugar; 1/4 cup granulated sugar; 1/4 cup butter, melted and cooled to room temperature; 1 cup milk, room temperature; 1 1/2 cups heavy cream, room temperature; 2 teaspoons maple extract; 1/4 teaspoon kosher salt; 1 teaspoon cinnamon; Nonstick spray (or butter) for greasing the pan

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Why You’ll Love This Recipe

I love this recipe because it’s easy to make but delivers such deep flavor and texture. The maple extract adds warmth and sweetness, while the cream and eggs create a custard that bakes up beautifully around the flaky croissants. It’s make-ahead friendly and a great way to use up stale pastries—my kitchen always smells amazing when it’s baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 cups stale croissant bread, chopped into 1-inch pieces
4 large eggs, lightly beaten
3/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup butter, melted and cooled
1 cup milk, room temperature
1 1/2 cups heavy cream, room temperature
2 teaspoons maple extract
1/4 teaspoon kosher salt
1 teaspoon cinnamon
Nonstick spray (for the pan)

Directions

I preheat the oven to 350°F and grease a 9×9-inch baking dish with butter or nonstick spray.
I arrange the chopped croissant pieces evenly in the pan.
In a large bowl, I whisk the eggs, then add the brown sugar and granulated sugar, mixing until combined.
I whisk in the melted butter, milk, cream, maple extract, salt, and cinnamon until the mixture is fully combined.
I pour the custard evenly over the croissant pieces.
Using a spatula, I gently press the croissants into the custard so they soak it up evenly.
I bake the pudding uncovered for 40–45 minutes, until the top is golden and lightly springs back when pressed, or a tester inserted in the center comes out clean (or reaches 165°F internally).
I let it cool for at least 30–60 minutes before serving warm.

Servings and timing

Servings: 12
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes

Variations

I add chopped pecans or walnuts for crunch.
I drizzle maple syrup or caramel sauce on top just before serving.
I stir in a handful of chocolate chips or dried cranberries for extra richness.
I substitute vanilla extract if I don’t have maple extract on hand.
I use flavored croissants (like almond or chocolate) to switch things up.

storage/reheating

I store leftovers in the refrigerator, tightly covered, for up to 4 days. To reheat, I warm slices in the microwave or bake them covered at 325°F until heated through. It also freezes well—I wrap individual portions tightly and thaw overnight in the fridge before reheating.

FAQs

Can I use fresh croissants instead of stale ones?

Yes, but I prefer stale croissants because they absorb the custard better. If using fresh ones, I toast them lightly first.

Can I make this ahead of time?

Yes, I often assemble it the night before and refrigerate. I bake it the next day for fresh results.

What’s the best way to serve it?

I like it warm with a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of warm maple syrup.

Can I double this recipe for a crowd?

Absolutely. I use a 9×13-inch pan and adjust baking time slightly as needed.

Is maple extract necessary?

I love the deep flavor it adds, but if I don’t have it, I use vanilla extract and a little extra maple syrup in the custard.

Conclusion

This maple croissant bread pudding is one of those easy, satisfying desserts I turn to when I want something special without a lot of fuss. The croissants create the perfect soft and crispy texture, while the maple custard infuses everything with warmth and sweetness. Whether I serve it for brunch or dessert, it always gets rave reviews.