Easy Croissant Bread Pudding

What do you get when you mix croissants, raisins, and rum? A deliciously comforting and easy croissant bread pudding the whole family will enjoy!

I needed to make a special treat for someone that did something nice for me. After some digging, I found out that her favorite dessert was bread pudding. So off I went to the store to buy some bread, but nothing looked good to me. Sourdough? No. Dutch Crunch? Nah. Then I looked up and saw a big box of croissants. Croissants would make a flaky, over the top, scrumptious bread pudding.

There is no doubt that this is a special occasion dish. It is incredibly rich, decadent, and fattening, but you can make it up to yourself later by having a healthy dinner, like carrot and ginger soup. Besides, can you think of something more comforting than a bread pudding made from croissants, in a rich custard, with ginger jam and rum soaked raisins? I think not. I promise that if you make this for someone that they will love you forever!

Ingredients //

• 1 cup raisins
• 1/2 cup rum
• 3 tbsp soft butter
• 1/2 cup ginger jam
• 3 eggs
• 2 cups half-and-half
• 2 cups whole milk
• 2 cups sugar
• 1 tbsp vanilla extract
• 1 vanilla bean, split, scraped, and pod removed
• 2 tsp cinnamon
• 1/2 tsp salt

How to Make Easy Croissant Bread Pudding // The Steps

Step 1: Pour the rum over the raisins.

Step 2: Let the rum soak into the raisins for about an hour.

Step 3: Slice the croissants in half. Slather one side with the softened butter and the other with the ginger jam, then reassemble. It is a delicious little sandwich that will be the base of our pudding.

Step 4: Cut the croissant sandwiches in half, the other way this time.

Step 5: Put the croissant pieces in a buttered 9×13 baking dish.

Step 6: Remove the raisins from the rum and scatter them over the top of the croissants.

Step 7: Whisk together the rest of the ingredients. I put the leftover rum from the raisins into the custard as well. It would be shameful to let good rum go to waste.

Step 8: Whisk until fully incorporated and smooth. You could also use the blender to get it nice and smooth.

Step 9: Pour the custard over the croissants and raisins.

Step 10: Let the custard soak into the croissants for about an hour. Every 15 minutes or so, use a fork and push the croissants into the custard so that it absorbs. Preheat your oven to 375°F.

Step 11: Bake the bread pudding in the oven for about an hour. When it is done, it will be golden brown and puffy.

Serving Suggestions //

I’m telling you, this croissant bread pudding is going to put all other desserts to shame. I love to serve it hot on its own, but it would also go amazingly with vanilla ice cream or whipped cream and a hot cup of tea or coffee.

It doesn’t have to just be for dessert either. This bread pudding would serve as a delicious breakfast too, albeit maybe not the healthiest. Have it on the side with some yogurt and granola, or a bowl of fruit and you’re in heaven!

Variations //

Everyone’s tastes are different. You don’t have to follow this recipe down to the ingredient, but it helps. If you’d rather make your own version of this easy croissant bread pudding, here’s a few ideas:

• Raisins aren’t everyone’s cup of tea. Personally, I stand by the use of a rum-soaked, dried fruit, but you can also use dried cranberries, figs, dates, or apricots.
• You can make this bread pudding without rum, but it does add a nice flavor. You could also use brandy or whiskey if you don’t have rum on hand. To go alcohol free, I would still soak the raisins in hot water for a few minutes, just to soften them up.
• Add in anything else you like. Cinnamon, ground nutmeg, or ground cloves would add a warm, woody flavor and would be great for the holidays. Or, for a unique twist, add in chopped nuts, chocolate chips, or orange zest.
• The ginger jam is just delicious with this flavor profile. But if you don’t have any or can’t find it at the store, any jam will do. Strawberry, apricot, or marmalade would be tasty, too.

FAQs //

How to Store Easy Croissant Bread Pudding //

To keep your bread pudding fresh, let it cool before you put it away. It has dairy in it, so keep it in your fridge, sealed tightly with plastic wrap, for up to 4 days. You could also cut it up into individual servings and keep it in plastic baggies or food storage containers. I wouldn’t freeze this dish because the textures can change when you’re defrosting the bread pudding.

When you’re ready to reheat it, let the bread pudding come up to room temperature for 15 to 20 minutes and stick it in the oven at 350 degrees for 15 minutes, or until it’s heated through. You could also microwave it for a couple of minutes if you’re eager to dig in!

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