Sweet Blueberry Croissant Bread Pudding
Looking for a brunch recipe that’s both indulgent and easy? This Sweet Blueberry Croissant Bread Pudding is your answer! Using day-old croissants, juicy blueberries, and a rich custard, it’s a cozy treat perfect for weekend gatherings or special mornings.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
- 5 –6 croissants torn into bite-sized pieces
- 2 cups fresh or frozen blueberries
- 3 large eggs
- 2 cups milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: ½ tsp cinnamon or lemon zest
- 2 tbsp butter melted (for greasing the dish)
- Optional topping: powdered sugar maple syrup, or whipped cream
Preheat oven to 180°C / 350°F and butter a 9x13-inch baking dish.
Place croissant pieces in the dish and sprinkle blueberries evenly on top.
In a bowl, whisk eggs, milk, cream, sugar, vanilla, salt, and optional cinnamon/lemon zest.
Pour custard over the croissants, pressing down lightly to soak. Let sit 10–15 minutes.
Bake 35–40 minutes, until custard is set and top is golden brown.
Cool slightly before serving. Dust with powdered sugar or drizzle with syrup if desired.
Serving Suggestions:
- Serve warm with a side of fresh berries, whipped cream, or maple syrup.
- Make ahead: assemble the night before and bake in the morning.