Print & Share This Recipe!
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.
Type of Cuisine:
American
Prep Time: 40 minutes, including 20 minutes for soaking.
Cook Time: 1 hour 15 minutes
How Many Servings?
10 servings
Ingredients:
1X
2X
3X
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
Prep the Dish and Layer the Croissants
Butter a deep baking dish with 2 tablespoons of butter. Slice the stale croissants vertically, keeping the tops intact. Layer the bottom halves in the dish to create the base, setting the tops aside for now.
Butter a deep baking dish with 2 tablespoons of butter. Slice the stale croissants vertically, keeping the tops intact. Layer the bottom halves in the dish to create the base, setting the tops aside for now.
2
Whisk the Custard and Preheat the Oven
In a mixing bowl, whisk the eggs with sugar, vanilla, and orange zest for about 2 minutes until smooth. Add the cream and whisk again until fully combined. Preheat your oven to 375°F (190°C).
In a mixing bowl, whisk the eggs with sugar, vanilla, and orange zest for about 2 minutes until smooth. Add the cream and whisk again until fully combined. Preheat your oven to 375°F (190°C).
3
Soak, Layer, and Add Blueberries
Pour the custard evenly over the croissants in the dish, gently pressing down to help them soak and absorb the mixture. Let them rest for 20 minutes. Next, carefully remove the top soaked croissants and set them aside in a bowl—yes, it gets a little messy! Scatter the fresh blueberries over the base layer, then place the reserved croissant tops back on. Pour any remaining custard over the top and brush generously with the rest of the melted butter.
Pour the custard evenly over the croissants in the dish, gently pressing down to help them soak and absorb the mixture. Let them rest for 20 minutes. Next, carefully remove the top soaked croissants and set them aside in a bowl—yes, it gets a little messy! Scatter the fresh blueberries over the base layer, then place the reserved croissant tops back on. Pour any remaining custard over the top and brush generously with the rest of the melted butter.
4
Bake to Golden Perfection
Place the baking dish in a water bath tray, cover it with foil, and bake for 45 minutes. Uncover, check the water level, and add more if needed. Continue baking uncovered for another 30 minutes, until the top is golden and the custard is set. Let the Blueberry Croissant Bread Pudding rest for 20 minutes before serving. Then, slice in and enjoy every warm, buttery, berry-filled bite!
Place the baking dish in a water bath tray, cover it with foil, and bake for 45 minutes. Uncover, check the water level, and add more if needed. Continue baking uncovered for another 30 minutes, until the top is golden and the custard is set. Let the Blueberry Croissant Bread Pudding rest for 20 minutes before serving. Then, slice in and enjoy every warm, buttery, berry-filled bite!
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.
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.