Easy Croissant Bread Pudding Recipe _ Chef Jean-Pierre Hello friends, another amazing dessert for you today. I want to share with you the most incredible, mouth-watering, and delicious croissant bread pudding recipe you’ve ever tasted. Get ready to have your taste buds blown away!

Croissant bread pudding is a delightful twist on the classic bread pudding. We’re combining the buttery, flaky goodness of croissants with the rich, velvety texture of traditional bread pudding. The result? An irresistible, luxurious dessert that’ll have you coming back for seconds, thirds, and maybe even fourths!

Best Croissant Bread Pudding Recipe In this croissant bread pudding recipe, you’ll be amazed at how some simple ingredients come together to create a symphony of flavors that will make your taste buds dance.

If you’re ready to embark on this culinary adventure with me, let’s dive into this unforgettable croissant bread pudding recipe. Trust me, your sweet tooth will thank you!

For the Creme Anglaise click here

So, let’s get cooking!

Croissant Bread Pudding Recipe

Amazing Croissant Bread Pudding Recipe: Rich and Creamy!

chef jean pierre 200x200 1Chef Jean-Pierre
Join me friends as I make one of the most simple yet AMAZING desserts, all of you will be able to make this and share it with your family and friends. Adding the Croissants to the Bread Pudding really elevates the flavors and smoothness of the dessert! Eat it hot or cold, either way, you'll love it!
4.69 from 16 votes
Servings 8 servings

Recipe Video

Recipe Ingredients

  • 8 Individual Ramekins 5 to 6 ounces each
  • 2 cups approximately Raisin Bread OR Croissants cut in ¼ “cubes
  • 1 cup Chocolate Chips
  • 2 cups Heavy Whipping Cream
  • 1 tablespoon Pure Tahitian Vanilla Extract
  • 8 large Eggs
  • 1 or 2 tablespoons Kalhua
  • 1 cup of Sugar or adjust to your liking
  • 1 cups Raisins marinated in Spiced Rum

Recipe Instructions

  • Preheat Oven to 375˚
  • Spray the inside of each individual ramekin with soft butter or a non-stick spray like “Baker Joy” or “Pam with flour”.   Sprinkle the inside of each ramekin with sugar for extra texture.  Divide the bread or croissant into each ramekin filling them about ¾ to the top.  Top with the chocolate chips.  
  • In a saucepan, heat the cream.  In a glass bowl, mix the eggs, vanilla and sugar. Add the warm cream slowly to the eggs, add Kalhua. Pour the hot cream and egg mixture into each ramekin and top with marinated raisins and be sure to ‘submerge’ all breads cubes with the cream mixture. 
  • Place in oven and bake for 25 - 30 minutes or until golden brown.  Let rest at room temperature for at least 30 minutes.  Run a knife around the side to unmold and serve warm. Top with the Cream Anglaise.


For the Creme Anglaise click here

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