Maple Croissant Bread Pudding
Buttery croissants meet a rich maple custard in this cozy bread pudding—crispy on top, soft inside, and perfect for brunch or dessert.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert, Brunch
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
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
Instructions
Preheat the oven to 350°F (175°C).
Lightly grease a 9×9-inch baking pan with butter or nonstick spray.
Arrange chopped croissant pieces evenly in the greased pan.
In a large mixing bowl, whisk the eggs. Add the brown sugar and granulated sugar, whisking until combined.
Add melted butter, milk, heavy cream, maple extract, salt, and cinnamon to the egg mixture. Whisk until fully incorporated.
Pour the custard evenly over the croissant pieces in the baking dish.
Gently press the croissants down with a spatula so they absorb the custard.
Bake uncovered for 40–45 minutes, or until the top is set and lightly springy. A knife or cake tester inserted into the center should come out clean, or the internal temperature should reach 165°F.
Let the pudding cool for 30–60 minutes before serving warm.
Notes
Best made with day-old or slightly stale croissants for ideal texture.
Can be made ahead and reheated.
Serve with whipped cream, maple syrup drizzle, or vanilla ice cream for extra indulgence.
Find it online: https://allrecipesmade.com/maple-croissant-bread-pudding/
