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Vanilla Bean Croissant Bread Pudding

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Flaky, buttery, and extra delicious! This Vanilla Croissant Bread Pudding is made with leftover croissants soaked in a sweet vanilla bean custard that’s creamy and oh-so easy to make. Bonus? This sweet treat is minimal effort and ready to eat in 1 hour or LESS!

overhead image of vanilla croissant bread pudding on top of a white napkin with forks and flowers around.

A Delicious Twist On The Classic!

When it comes to bread pudding, I think we all think the same thing. Cubes of white bread, soaked in a bland, boring custard that’s just a soggy dessert that nobody really wants. Luckily, today’s recipe is the exact opposite!

Over the years, my mom and I have been sharing some of the most delicious bread puddings. From classics like a bourbon bread pudding to something a little sweeter like our chocolate chip bread pudding. It’s truly one of those desserts that can be paired with anything and still taste DELICIOUS!

But for today’s post, we decided to go back to basics and really reinvent the idea of bread pudding. Skip the bland custard for this easy-to-make custard that’s flavored with real vanilla beans. Then, swap out that boring white bread for elegant croissants and you have a dessert that will have everyone asking for seconds!

maple syrup being poured onto slice of bread pudding on white plate.
close up of croissant bread pudding with a dusting of powdered sugar and slivered almonds on top.

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What Goes In Bread Pudding?

Unlike most traditional bread puddings, this recipe uses a few specialty ingredients that really produce the best flavor AND texture.

  • Whole Milk – Provides the base for the rich and creamy custard that soaks the bread.
  • Heavy Cream – Adds an extra level of richness and creaminess to the custard that helps create a decadent, velvety texture that is a hallmark of bread pudding.
  • Eggs – Act as the binder for the custard, holding all the ingredients together. They provide structure and contribute to the final pudding’s soft but slightly firm texture.
  • Unsalted Butter – Enhances the richness and flavor profile of the bread pudding and creates a subtle buttery undertone. Using unsalted butter also allows for better control of the salt in the recipe.
  • Granulated Sugar – The main sweetener in the custard, it also contributes to the caramelization that occurs on the surface of the bread pudding during baking.
  • Salt – Balances the sweetness of the sugar and enhances flavor of the bread pudding
  • Vanilla Bean – Provides a classic, warm, and fragrant dimension to the custard. While you can substitute vanilla extract, the vanilla bean offers a more complex and nuanced flavor.
  • Croissant – Replaces the classic bread. Its airy texture and buttery layers create a luxurious twist that contributes to an even richer, and more decadent pudding.
ingredients for vanilla bread pudding with text overlaying each ingredient.

⊹ Tip For Success! ⊹

If your croissants are a little stale, don’t worry! That’s actually preferred. Day old croissants absorb the custard better and faster than fresh.

How To Make Vanilla Bread Pudding: A Quick Overview

This is one of the easiest recipes to make on our blog (well, except for chocolate bark or melon skewers! 😉). All you need to do is mix, dump, and bake. That’s it!

  1. Prep. Place your halved croissants in a greased casserole. Set aside.
  2. Whisk remaining ingredients.
  3. Pour over croissants.
  4. Bake. This usually takes about 45 minutes.

What’s The Best Way To Know When A Bread Pudding Is Baked?

When baking a casserole, it can be difficult to know when it’s baked all the way through. So, let’s get into it!

  • Temperature. The tried and true way to know whether or not something is baked. By inserting an instant read thermometer into the middle of the casserole, it should read at least 170℉. If it’s not at that temperature, then the casserole will need to be baked longer.
  • Visual. This way may be a little difficult and not as accurate as using a thermometer, but if you don’t have access to one, then how the casserole looks is going to be the next best thing! A perfectly baked bread pudding should be a golden-brown color and puffed in the middle. If the middle is still a little sunk, then it will need to be baked longer.
bite missing from slice of bread pudding on white plate.

Recipe FAQ’s

While this recipe was developed for using croissants, another type of bread may be used. We suggest using challah, sourdough, or brioche, as their flavor and absorption rate will be substantially better than white bread.

Of course! If you wish to add a little extra flavor to this bread pudding, you can add nuts or berries. We recommend using strawberries, blueberries, blackberries, or raspberries for the fruit, as they will not add too much moisture like an apple or peach might.

While you technically can, it doesn’t work nearly as well as baking it fresh. If you decide to refrigerate it overnight, remember to set the casserole out of the fridge and allow it to come back to room temperature the next morning before baking. If you put it in there cold, it could increase the bake time by 30-45 minutes!

If you have any leftovers, you can cover this casserole and keep in the fridge for 3-5 days! To reheat, place back in a warm oven for 10 minutes or so, or simply microwave one slice at a time!

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vanilla bread pudding with square slice missing from bottom left of casserole with white flowers, croissants, forks, empty glasses, and a slice of bread pudding on white plate around casserole on marble surface.

When you make this Vanilla Bean Croissant Bread Pudding, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Happy baking!
x, Caylie

overhead image of vanilla croissant bread pudding on top of a white napkin with forks and flowers around.
5 from 1 vote

Vanilla Bean Croissant Bread Pudding

Buttery, perfectly sweet, and SO DELICIOUS! This Vanilla Bean Croissant Bread Pudding is a delicious combination of classic flavors to create a dessert that will have everyone asking for more.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 15 slices


  • 1⅛ cups whole milk, room temperature
  • 1 cup heavy cream, room temperature
  • 4 large eggs, room temperature
  • Tablespoons unsalted butter, melted
  • 7 Tablespoons granulated sugar
  • teaspoon salt
  • 1 vanilla bean, 4 inches, scraped
  • 10-12 small croissant, cut in half


  • Heat oven to 350℉.
  • Spray an 8 inch x 11 inch casserole with cooking spray.
  • Fill with croissant pieces. Set aside.
  • Combine milk, cream, eggs, butter, sugar, salt, and the seeds from the vanilla pod in a large bowl.
  • Whisk until sugar has dissolved.
  • Pour over croissant.
  • Bake for 40-45 minutes, or until the custard is set. (The internal temperature should read at least 170℉, if you are using a thermometer.)

Notes + Tips!

  • Room temperature is about 70℉.
  • Use an oven thermometer to ensure accurate cooking temperatures.


Serving: 1slice | Calories: 271kcal | Carbohydrates: 24g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 196mg | Potassium: 106mg | Fiber: 1g | Sugar: 11g | Vitamin A: 653IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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