Blueberry Croissant Bread Pudding

Sometimes fate has a hand in the kitchen. I had a lovely bread pudding recipe picked out for the holidays. It was simple and sounded delicious. All I needed was a package of Hawaiian bread. That seemed like a simple enough task until I realized that there is none to be found on the isle of Manhattan.

Moments after that realization, I found this recipe in an ad for Smucker’s in a food magazine. I had bread pudding on the brain, so I was immediately drawn to it. When I realized that it was made with croissants, I remembered the French bakery we had recently stumbled upon in our neighborhood. All signs pointed to making this.

Blueberry Croissant Bread Pudding | Bake or Break

This recipe is one of the easiest things I’ve made. You can easily have it put together and in the oven in 15 minutes. The best part is the return on your time investment. This is seriously good. Quinn has declared it one of his favorite desserts.

I am anxious to try this again with a different preserve variety. I can imagine it with cherry or strawberry or apple. Other than that, my only modification might be to add more cinnamon. My one plea to you is to find some especially good croissants to use. That may be the biggest challenge for some for making this, but it’s worth it. You can thank me later.

Blueberry Croissant Bread Pudding | Bake or Break

Blueberry Croissant Bread Pudding

Prep Time: 25 minutes

Cook Time: 45 minutes

Blueberry Croissant Bread Pudding

Ingredients

  • 2 extra large croissants
  • 1/2 cup blueberry preserves
  • 3 large eggs
  • 14 oz sweetened condensed milk
  • 3/4 cup water
  • 2 Tbsp butter, melted
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • confectioners sugar or whipped cream for garnish, if desired

Instructions

Preheat oven to 350°. Coat a 9-inch square baking pan with cooking spray.

Cut croissants in half lengthwise. Spread about 1 tablespoon of preserves on each half. Replace tops, and cut croissants into small strips. Place strips in baking pan. Dab remaining preserves on top.

Whisk eggs, then whisk in milk, water, butter, vanilla, and cinnamon. Pour mixture over croissants. Press croissants into liquid if necessary. Let set for 5 minutes.

Bake until a knife or pick inserted in the center comes out clean (about 45 minutes). Allow to cool for 15 minutes. Sprinkle with confectioners sugar or whipped cream, if desired.

Notes

Recipe adapted from Smucker's.

http://www.bakeorbreak.com/2010/12/blueberry-croissant-bread-pudding/

27 Comments

  1. Three-Cookies December 21, 2010 Reply

    Its the first time I have seen a bread pudding recipe that has condensed milk. Sounds amazing. In one of the Masterchef Australia episodes one of the contestants made bread pudding with croissant and it was a hit:)

  2. Blog is the New Black December 21, 2010 Reply

    What a great recipe- never made bread pudding, but I love the idea of blueberries!

  3. heather December 21, 2010 Reply

    Saw one of the Food Network chefs make a croissant bread pudding once. Looked sinful. I’m thinking of taking it in a different, Christmas-y direction with panettone. Though I’m equally open to buttery croissants the rest of the year!

    Cheers,

    *Heather*

  4. yummychunklet December 21, 2010 Reply

    OMG; this looks so good! I’ve been searching for things to make for Christmas brunch. This looks like it may make the final menu!

  5. LimeCake December 21, 2010 Reply

    Bread pudding is so good straight out of the oven, with some cream or ice cream. That looks mouth watering!

  6. Felice December 21, 2010 Reply

    I had the opposite problem. I needed croissants but Costco did not have one pack left and all I could find was Hawaiian bread. Not that it matters as both make delicious Bread Pudding and French Toast.

  7. Joanne December 21, 2010 Reply

    You know, come to think of it, I have NEVER seen hawaiian rolls in NYC. Weird. They were definitely readily available in Boston!

    Love the sound of this bread pudding. Croissants must add even MORE richness to it, if that were possible!

  8. dani December 22, 2010 Reply

    sounds great :)

  9. Lisa@ButteryBooks December 23, 2010 Reply

    I love to make bread pudding in the evening with any leftover bread I have on hand and refrigerate it for the morning. I love the idea of adding the preserves.

  10. Robin December 25, 2010 Reply

    This was SO good. Made this for my family using the 4 Red Berry Preserves from Le Pain Quotidien and a giant box of Costco croissants. It was an unbelievable hit! One of my aunts even whispered to me that she had three helpings! I was a tiny bit concerned of the condensed milk making it too sweet but it really wasn’t bad at all. Ridiculously easy to make too. I served it with some home made vanilla bean icing. This one is a keeper. I did however make this in a 9×13 pan so I increased each of the ingredients maybe by about 1/3rd more and it worked out perfectly. THANK YOU and Happy Holidays!!! :)

  11. Robin December 25, 2010 Reply

    correction for above on the icing.. I meant to say ice cream :)

  12. Dinners & Dreams December 26, 2010 Reply

    Mmm, croissant bread pudding–I would never have thought to make that. It must taste delightfully buttery!

    Nisrine

  13. Juanita December 27, 2010 Reply

    Buttery croissants must make this so rich and decadent. Happy holidays!

  14. Feast on the Cheap December 28, 2010 Reply

    I don’t even know where to begin – this looks incredible. I must try it. Thanks for sharing!

  15. Rochelle January 1, 2011 Reply

    Thank you for such a wonderful recipe. Once I saw it I knew I had to make it. Had a brunch gathering at my house yesterday to kick off the festivities and this dish was a huge hit. Everyone asking for the recipe. Thinking of making it with semisweet chocolate next time instead of the blueberries just to satisfy my chocolaholic.

  16. Lucy January 2, 2011 Reply

    Ooh this looks so good! A true tasty treat :)

  17. Brittany January 4, 2011 Reply

    This looks divine! What a wonderful dessert. I’ve seen similar recipes incorporating chocolate, but I think blueberries would be perfect too.

  18. Hilberry January 7, 2011 Reply

    I just made this, using sour cherry jam and almond extract instead of vanilla. It was DIVINE. My family of 4 devoured it in one sitting. This is my new go-to brunch recipe!

  19. Mikaela Cowles January 13, 2011 Reply

    I have always been a little unsure about bread pudding, but this looks absolutely wonderful. I can’t wait to give it a try.

  20. JB February 21, 2011 Reply

    This looks tasty. I’ll try to get my GF to try out the recipe. She is running her own food blog now and is looking for new things to try and make.

  21. JR March 8, 2011 Reply

    All I can say is WOW that looks so delicious!! I really want to give this a try the next time I go home I think my mom would really like it!

  22. Jaclyn March 17, 2011 Reply

    This looks incredible! Your blog is definitely inspiring me to cook something, so glad I found it :)

  23. Betsy May 10, 2011 Reply

    Would you share the Hawaiian bread pudding recipe also? This one looks fabulous!!!

    • jennifer May 11, 2011 Reply

      Betsy, I’m afraid I’ve lost track of that recipe. If I find it, I’ll pass it along to you.

  24. Maggie December 24, 2013 Reply

    Can you make this a day ahead??

    • Author
      Jennifer McHenry December 24, 2013 Reply

      Maggie, I think it will work just fine. It reheats well.

      • Maggie December 24, 2013 Reply

        Thanks Jennifer! Merry Merry!!

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