This Blueberry Croissant Bread Pudding combines buttery croissants, a smooth vanilla custard, and juicy blueberries in one cozy dish. It works beautifully for breakfast, brunch, or dessert.
Why You’ll Love Blueberry Croissant Bread Pudding
Day-old croissants absorb the custard while keeping their flaky layers. The top becomes golden, the center stays creamy, and the blueberries add fresh sweet-tart flavor.
Ingredients
- 4–5 large day-old croissants
- 1½ cups fresh blueberries (or frozen blueberries, not thawed)
- 3 large eggs
- 1½ cups heavy cream
- ¾ cup whole milk
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, for greasing the dish
How to Make Blueberry Croissant Bread Pudding
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Cut or tear the croissants into bite-size pieces. Slightly stale croissants work best because they absorb the custard without falling apart.
Cut the croissants into even pieces for consistent soaking and baking. -
In a separate bowl, whisk the eggs, heavy cream, milk, sugar, vanilla, cinnamon, and salt until smooth and the sugar is dissolved.
The finished custard should be pale, smooth, and evenly seasoned. -
Pour the custard over the croissant pieces and gently stir to coat every piece. Let the mixture rest for 10 to 15 minutes.
Give the croissants time to soak up the vanilla custard. -
Preheat the oven to 350°F (175°C). Butter a 9×9-inch baking dish, fold the blueberries into the soaked croissants, and spread the mixture evenly in the dish.
Distribute the blueberries evenly so every serving has fruit. -
Bake for 40 to 45 minutes, until the top is golden and the custard is set. A knife inserted near the center should come out mostly clean. Cool for 5 to 10 minutes before serving.
Serve the pudding warm after a short rest so the custard can firm up.
Serving Suggestions
Serve it warm with powdered sugar, whipped cream, vanilla ice cream, or a few extra blueberries. A small splash of cream also works well.
Tips for Success
- Use day-old croissants: They absorb custard better and hold their shape.
- Using frozen blueberries: Add them straight from the freezer to reduce color bleeding.
- Make ahead: Assemble the dish, cover, and refrigerate overnight; bake it the next morning.
- Check the center: The custard should be set but still soft, not dry.
Conclusion
Blueberry Croissant Bread Pudding is simple to assemble but feels special enough for a holiday brunch or dessert. The contrast between golden croissant tops, creamy custard, and juicy blueberries makes every bite satisfying.