Easy and delicious, this Butter Pecan Croissant Bread Pudding comes together in a flash. Delicious served warm with a scoop of vanilla ice cream.
Cozy evenings at home over the holidays are perfect for easy desserts like this Butter Pecan Croissant Bread Pudding. It’s comfort food at it’s holiday special best. And since the holidays are a time when special meals extend to all times of the day, I think this one would be right at home for brunch or Christmas morning breakfast, as well.
Making bread pudding with croissants is always a special treat. Of course, it’s a perfect way to use up less than perfectly fresh croissants, as well. The best part for me is the way the croissants provide a crispy top with a creamy, custardy bottom. A nice and delicious contrast.
Enjoy this one warm with a scoop of vanilla ice cream!
Cook’s Notes for Butter Pecan Croissant Bread Pudding
You will need a total of 3 cups of milk/cream for this one, but feel free to adjust the proportions of each to your liking. You could skip the heavy cream and go with half milk and half light cream. As you like.
Be sure your croissants are not super fresh, to avoid a soggy bottom. If you have time, cut them in half an hour or so ahead and leave cut side up on the counter to dry a bit.
If your dish is slightly larger than the one used here, simply add another croissant or two and scale up the amount of custard a bit.
Butter Pecan Croissant Bread Pudding
- 6 day-old croissants
- 1 cup milk
- 1 cup half and half cream 10% bf
- 1 cup heavy cream 35% bf
- 1/4 cup maple syrup
- 4 eggs
- 1 Tbsp. vanilla
- 1/3 cup butter cut in to 6 cubes
- 1 cup brown sugar
- 1/2-3/4 cup pecan pieces
- Preheat oven to 350F. Grease a shallow baking dish about 9x13-ish-oval (or close, such as 8x11 rectangle etc.)
- Cut croissants in half. Place the bottoms of the croissants over the bottom of your pan, trying to fill as much of the bottom evenly as possible, overlapping just slightly, if necessary. Place the top halves of the croissants randomly overtop.
- Prepare the custard by combining all the custard ingredients in a medium bowl and whisking well to combine. Pour over croissants in pan. (Liquid should come up a little more than halfway, leaving most of the croissant tops exposed). Let stand 5-10 minutes, while you prepare the topping.
- Prepare the topping by combining the butter and brown sugar. Cut the butter into the brown sugar with a pastry cutter or just use your fingers to rub the butter into the brown sugar until you have a crumb mixture. Scatter the crumb mixture overtop of the croissants, focusing on the areas between the croissant tops. Scatter the pecan pieces overtop as well.
- Bake in preheated oven for about 45-50 minutes, checking at the 35-40 minute mark and loosely covering the top with a sheet of aluminum foil, if the croissant tops are getting too brown. Be sure to test for doneness by inserting a spoon and lifting to make sure the bottom is moderately set, as it make look done due to the brown top, but the underneath may still be runny. When filling is set, remove from oven and let stand 5-10 minutes before serving warm. Nice with a scoop of vanilla ice cream!
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My oval copper pan is a vintage find, but I absolutely love it for dishes like this! It’s a great addition to any kitchen. And if you’re worried that copper is high-maintenance, let me assure you it isn’t. I treat it pretty much like all my other pans. I use a gentle hand on scrubbing the inside and make sure to dry my copper well immediately after washing.
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