For a new twist on a classic favorite, try this croissant bread pudding with caramel sauce!

Flaky croissants puff up in the oven under a buttery sweet custard style pudding! It’s the best when served with warm and creamy caramel topping.

This croissant bread pudding recipe is an easy dessert made with simple ingredients that come together in no time.

a serving of croissant bread pudding with raspberries

Best Bread Pudding Recipe

  • A unique treat! This recipe will have guests raving over its sweet and savory combination of textures and flavors!
  • It’s adaptable! Throw in apple, blueberry, or banana chunks for a fruity twist, and drizzle with chocolate, caramel, or melted Nutella!
  • This easy dessert delivers fantastic flavor, despite being a no-fuss recipe!
  • Perfect served after dinner, or for an afternoon treat with a cup of caramel apple spice cider!
Ingredients to make croissant bread pudding labeled: croissants, light cream, eggs, salt, butter, cinnamon, brown sugar, vanilla, heavy cream

Ingredients & Variations

Croissants – Buy any brand of croissants, whether from a can or premade from a bakery. Go ahead and let them get crispy on the countertop for a few days!

Custard – Similar to this Instant Pot custard, use eggs, cream, cinnamon, vanilla, and brown sugar to create the creamy base. Get creative and try other flavors and spices like nutmeg, orange essence, almond extract, or chocolate.

Caramel Sauce – The topping is made with a rich combination of whipping cream, butter, and brown sugar. Feel free to add a sprinkle of chopped and toasted walnuts, hazelnuts, or pecans on top!

How to Make Bread Pudding with Croissants

  1. Cut baked croissants into cubes and place them in a baking dish.
  2. Mix eggs with cream, sugar, and the other ingredients, and pour the mixture over the croissants.
  3. Bake (per the recipe below) until croissants puff up and become golden brown on top.
  4. While bread pudding is baking, prepare the sauce on the stovetop.

Serve warm, with the caramel sauce drizzled on top.

A serving of croissant bread pudding with raspberries and a brown sugar sauce on top

Tips & Tricks

  • Make sure the croissants are crispy, not soft, for the best possible texture. If needed, leave baked croissants in a slow oven at 200°F for 30 minutes to crisp them up.
  • Prepare the caramel sauce just before taking the bread pudding out of the oven, so that everything will warm and ready to serve.
  • Serve this as the ideal easy dessert after a meal of Instant Pot corned beef and cabbage or a simple Instant Pot turkey dinner.

How to Store Leftovers

Store leftovers in the refrigerator for up to four days. Rewarm portions in the microwave or oven. Or enjoy it cold with whipped cream on top or a scoop of vanilla ice cream on the side!

More Decadent Desserts

Did you enjoy this Croissant Bread Pudding? Leave a comment or rating below!

a serving of croissant bread pudding with raspberries
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Croissant Bread Pudding

This croissant bread pudding recipe will make a decadent desserts everyone will rave over.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author Holly


casserole dish


  • 4-5 croissants day-old or slightly dried, about 8 cups cubed
  • 3 eggs
  • cup brown sugar
  • 1 ¾ cups light cream or half and half
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

for the sauce:

  • ½ cup brown sugar firmly packed
  • ¼ cup butter
  • ¼ cup heavy whipping cream 35%


  • Preheat oven to 350℉. Grease a 2 quart casserole dish.
  • Cut croissants into bite-sized cubes and place in prepared dish.
  • In a large bowl, whisk together eggs, sugar, light cream, vanilla, cinnamon and salt until combined.
  • Pour egg mixture over croissants, covering completely.
  • Bake until pudding has puffed up and a knife inserted in center comes out clean, 40-50 minutes. Cover the top with foil if it starts to get too brown.
  • Just before serving, make the sauce by combining brown sugar and butter in a saucepan. Bring to a boil over medium heat and boil for 1 minute while stirring. Remove from heat and whisk in heavy cream.
  • Serve croissant bread pudding warm, drizzled with the caramel sauce.


Leftovers will keep in the refrigerator for up to 4 days.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 610kcal | Carbohydrates: 50g | Protein: 8g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 216mg | Sodium: 370mg | Potassium: 198mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1491IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dessert
Cuisine American

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