Description
Vanilla Cream Croissant Pudding is a rich and buttery baked dessert featuring flaky croissants soaked in a luscious vanilla custard, then baked until golden and topped with a light dusting of powdered sugar. Perfect for brunch, holidays, or an indulgent dessert.
Ingredients
- 6 large buttery croissants, torn into bite-sized pieces
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted (for greasing the dish)
- Powdered sugar, for dusting
- Fresh berries for garnish (optional)
- Whipped cream for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter.
- Spread the torn croissant pieces evenly into the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, vanilla bean paste, cinnamon, and salt.
- Pour the custard evenly over the croissants, gently pressing them down to help absorb the liquid.
- Let the mixture rest for 15-20 minutes so the croissants soak up the custard.
- Bake for 40-45 minutes until the custard is set and the top is golden brown.
- Cool for 10 minutes before serving.
- Dust with powdered sugar and garnish with fresh berries if desired.
- Serve warm with whipped cream or vanilla sauce.
Notes
- Day-old croissants absorb the custard best without becoming mushy.
- Add white chocolate chips or fresh berries before baking for extra flavor.
- Do not overbake, as the custard should remain soft and creamy.
- Serve with warm vanilla sauce, caramel sauce, or fresh fruit.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American