Description
This Blueberry Croissant Bread Pudding is a warm, comforting dessert (or brunch treat!) that’s rich, creamy, and studded with juicy blueberries. The flaky croissants soak up a luscious custard, creating a golden, decadent top and a soft, melt-in-your-mouth interior.
Ingredients
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6 large croissants (or 8 cups cubed brioche/French bread)
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2 cups blueberries (fresh or frozen)
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16 oz cream cheese, softened
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1⅓ cups granulated sugar
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4 large eggs
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2 tsp vanilla or almond extract
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2 cups milk (whole or half-and-half)
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Zest of 1 lemon
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½ cup white chocolate chips (optional)
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Powdered sugar, for serving
Instructions
1. Preheat & Prep
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking dish with butter or cooking spray.
2. Prep Croissants & Blueberries
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Tear croissants into rustic pieces and place in the dish.
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Scatter blueberries and optional white chocolate chips over the top.
3. Make Custard
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Beat softened cream cheese and sugar until smooth.
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Add eggs one at a time, then milk, extract, and lemon zest. Mix until silky.
4. Assemble
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Pour custard evenly over croissants and berries.
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Gently press croissant pieces into the custard. Let sit 10–15 minutes to absorb.
5. Bake
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Bake uncovered for 40–45 minutes until top is golden and center is set (slight jiggle is okay).
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Tent with foil if top browns too quickly.
6. Cool & Serve
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Cool 15–20 minutes before serving.
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Dust with powdered sugar. Optional: serve with vanilla ice cream, Greek yogurt, or a berry compote.
Notes
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Stale Croissants Are Perfect – they soak up custard without becoming mushy.
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Custard Absorption – let the croissants sit in custard for 10–15 minutes before baking.
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Make-Ahead – assemble overnight, refrigerate, then bake; add a few extra minutes to cooking time.
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Freezing – bake, cool, portion, and freeze up to 2 months. Reheat in the oven.
Nutrition
- Calories: 370 Cal per Serving
- Sugar: 24g
- Fat: 22g
- Carbohydrates: 34g
- Protein: 7g