7 Ingredient Croissant Bread Pudding

I remember the first time I tried bread pudding. One of our neighbors brought it to a church potluck event as their dessert contribution, and 8-year-old me was shocked that something called "bread pudding" could not only taste good, but amazing. It was sweet, custardy, rich, and satisfying.

That bread pudding made such an impression on me. Since that moment it's been one of my favorite desserts, to the extent that my husband and I had it at our wedding alongside pavlovas and our main wedding cake. I got the idea to make this croissant-based version of bread pudding after seeing day-old stale mini croissants on sale at our grocery store. I rarely set out to make a dish then get ingredients for it--I usually use whatever's around, and bread pudding seemed like a perfect way to repurpose those sad stale croissants. 

The main sweetener I used for the custard was date syrup which I prefer to granulated sugar, but you could use that, honey, maple syrup, or agave.

Croissant Bread Pudding Ingredients

- 12 mini croissants, cut into 1.5-2 inch cubes (or 6 regular croissants)

- 2 cups milk

- 4 eggs

- 1/2 tsp salt

- 1/4 c date syrup plus more to drizzle (or 1/2 c granulated white sugar)

- 1 tsp vanilla extract

- 1/2 tsp almond extract (optional but better with)

- Strawberries (optional for plating, but the tartness cuts through the rich sweetness of the pudding beautifully)

Croissant Bread Pudding Instructions

Step 1: In a large bowl, beat the eggs until thoroughly combined.

Step 2: Add in the milk, salt, date syrup, vanilla extract, and almond extract and whisk thoroughly.

Step 3: Add the cubed croissants to the bowl and ensure each cube is covered in the custard mixture.

Step 4: Preheat the oven to 350 degrees Fahrenheit and let the croissants soak as the oven heats up.

Step 5: Once the oven is heated, pour the mixture into a 9x9 buttered glass pan.

Step 6: Bake for 45 minutes.

Step 7: After baking, allow to cool for at least 20 minutes before serving.

Step 8: Plate with sliced strawberries and a drizzle of date syrup and enjoy.

 

Please comment to let me know if you try this recipe or to let me know your thoughts on bread pudding in general!