Blueberry Croissant Bread Pudding: Tasty and Easy to Make

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Published: May 8, 2022

Updated: April 25, 2023

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This Blueberry Croissant Bread Pudding is a delicious twist on the classic dessert. Tender croissants are soaked in a creamy custard with juicy blueberries and baked to perfection. The result is a sweet, decadent treat perfect for breakfast, brunch, or dessert.

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Prep Time: 2 hours.

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How Many Servings?

10 servings

Table of Contents

This Blueberry croissant bread pudding is made with amazing toasted, flakey croissants covered in creamy vanilla custard. This bread pudding is rich, decadent, and one of the most amazing baked goods. The vanilla, orange, and blueberry flavors give the bread a fantastic fruity taste. This is the ultimate comfort dessert, snack, or breakfast. 

As someone who used to make croissants daily, I always had some leftover ones. I would store them in the freezer and wait until I had enough to make my famous croissant bread pudding. This recipe was a hit with my café customers, and I’m excited to share it with you now. So, if you have some extra croissants lying around or want to try something new, try this bread pudding!

What Bread Should I Use 

When choosing the right bread for bread pudding, many options exist. You’ll want to choose buttery bread to give your pudding a rich and delicious texture. However, it’s important to use bread that is also dry enough to absorb the custard. This is why stale bread often works best. Some great bread options for bread pudding include French bread, Italian bread, challah, brioche, or croissants. 

How to Achieve the Perfect Custard for Your Bread Pudding

Make the perfect creamy and firm balance when making custard for the blueberry croissant bread pudding with a milk-to-eggs ratio of 50/50. Combining heavy cream and whole milk creates an irresistible richness, while 4 whole eggs and 4 egg yolks provide the desired creaminess. The whites make for a firm custard, while the yolks add extra richness – a perfectly balanced, delightful dessert.

What Toppings Can You Add to Blueberry Croissant Bread Pudding?

The possibilities are endless for topping your blueberry croissant bread pudding. Fresh fruits like strawberries, raspberries, and apples complement the sweetness of the pudding. If you prefer dried fruits, try adding some dried figs. For a classic twist, sprinkle cinnamon and raisins on top. If you love chocolate, bittersweet chocolate chips or chunks are an excellent choice. You can even add mini marshmallows for a fun and playful touch. Experiment with different combinations and find your favorite! Feel free to get creative and make it your own.

Brunch Crowd-Pleasers: Blueberry Croissant Bread Pudding

Brunch time is excellent when you can leave your spread out and not think about it. If you’re hosting a large gathering, this blueberry croissant bread pudding would be the perfect addition to your spread, whether for a Fourth of July celebration, Mother’s Day brunch, like I do every year, or any other occasion. Pair this dish with other brunch favorites like Sicilian Scaccia bread, breadless turkey meatloaf, Ricotta Peas pie, and toasted nuts with zaatar. Your guests can help themselves and enjoy the delicious spread.

Ingredient List
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Preparation

1.
Use two tablespoons of butter in a deep baking dish.
Cut the stale croissant vertically, cut the bottom into small pieces, arrange it on the bottom of the buttered baking dish, and keep the croissant on top in one piece.
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2.
Make the custard by whisking the eggs with sugar and vanilla orange zest for about two minutes; add the cream and whisk again.
Preheat the oven to 375 F

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3.
Pour the custard on top of the croissant, gently pressing on the croissant until they merge under and absorb all the custard. Then leave the croissants soaking in the bread for 20 minutes.

This is the messy part. Remove the top-soaked croissant and put them aside in a bowl. Scatter the fresh blueberries on top and add the top part of the croissant. Pour any extra custard mixture on the full brush with the rest of the melted butter.

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4.
Bake in a water bath tray covered for 45 minutes, uncover, check if you need to add more water to the tray, and bake for another 30 minutes.

After letting the blueberry croissant bread pudding rest for 20 minutes, it's time to indulge in its deliciousness! Enjoy every bite of this delectable treat.

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Ingredients:

Adjust Servings
20 oz croissants (about 10 large ones. They should be stale and cut vertically.)
4 whole eggs (plus 4 egg yolks)
2 ½ cups whole milk
2 ½ cups heavy cream
1 ½ cup sugar
2 tablespoons vanilla extract
6 tablespoons unsalted butter
Zest of 1 orange
2 cups fresh blueberries (washed and dry)
Powder sugar for dusting

Preparation

1
Use two tablespoons of butter in a deep baking dish. Cut the stale croissant vertically, cut the bottom into small pieces, arrange it on the bottom of the buttered baking dish, and keep the croissant on top in one piece.
2
Make the custard by whisking the eggs with sugar and vanilla orange zest for about two minutes; add the cream and whisk again. Preheat the oven to 375 F
3
Pour the custard on top of the croissant, gently pressing on the croissant until they merge under and absorb all the custard. Then leave the croissants soaking in the bread for 20 minutes. This is the messy part. Remove the top-soaked croissant and put them aside in a bowl. Scatter the fresh blueberries on top and add the top part of the croissant. Pour any extra custard mixture on the full brush with the rest of the melted butter.
4
Bake in a water bath tray covered for 45 minutes, uncover, check if you need to add more water to the tray, and bake for another 30 minutes. After letting the blueberry croissant bread pudding rest for 20 minutes, it's time to indulge in its deliciousness! Enjoy every bite of this delectable treat.

Recipe Tips & Suggestions

After adding custard to the bread, wait to bake the pudding for 20 minutes until all the custard gets absorbed. Otherwise, you will end up with mushy bread pudding.

I like to use croissants or brioche since they are less likely to dry out. 

Bake your pudding until creamy and set, and you will be rewarded with a golden-brown masterpiece

Rana’s Notes!

To reheat the blueberry croissant bread pudding, you can simply warm it up in the oven or microwave. To warm it up in the oven, preheat your oven to 350°F (180°C) and place the bread pudding in an oven-safe dish. Cover it with foil and bake for 10-15 minutes or until heated through. If you prefer to use the microwave, place a slice on a microwave-safe plate and heat for 30 seconds to 1 minute. When storing the bread pudding, cover it tightly with plastic wrap or foil and store it in the refrigerator. It will keep for up to 3-4 days in the fridge.
To reheat the blueberry croissant bread pudding, you can simply warm it up in the oven or microwave. To warm it up in the oven, preheat your oven to 350°F (180°C) and place the bread pudding in an oven-safe dish. Cover it with foil and bake for 10-15 minutes or until heated through. If you prefer to use the microwave, place a slice on a microwave-safe plate and heat for 30 seconds to 1 minute.
If you have leftovers that you want to keep for longer, you can freeze the bread pudding for up to 2 months. To freeze, wrap the pudding in plastic wrap and then in foil, making sure it is well-sealed. When you're ready to eat it, let it thaw in the refrigerator overnight and then reheat using the instructions above.
Another tip for freezing is to slice the bread pudding into portions before wrapping and freezing. This way, you can take out individual slices as needed and reheat them without having to thaw the entire pudding.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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