Almond Croissant Bread Pudding
Almond Croissant Bread Pudding is a delicious and indulgent dessert that combines two classic treats – croissants and bread pudding. It is the perfect way to use up leftover croissants and turn them into a treat.
These Flaky croissants are soaked in a rich custard, layered with almond goodness, and baked to perfection. Whether you’re hosting a holiday brunch or treating yourself on a cozy weekend, this recipe is pure comfort and luxury rolled into one dish. Trust me—once you make this, you’ll never return to plain bread pudding again!
Table of contents
❤️ Why You’ll Love This Recipe
- Buttery Layers of Indulgence – Made with flaky croissants, this recipe takes bread pudding to a whole new level of decadence.
- Almond Lovers’ Dream – With almond paste, sliced almonds, and just the right hint of almond extract, every bite bursts with nutty, slightly sweet deliciousness.
- Make-Ahead Friendly – Prep it the night before and pop it into the oven when you’re ready. It’s a lifesaver for busy mornings or evenings.
- Crowd-Pleaser – Both kids and adults will adore it! Plus, it pairs beautifully with ice cream or a drizzle of caramel sauce.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Croissants
- Butter
- Sugar
- Eggs
- Almond extract
- Rum extract
- Almond flour
- Salt
- Baking powder
- Vanilla
- Heavy cream
- Milk
- Sliced almonds
See the recipe card below for quantities.
🔪 How to Make Almond Croissant Bread Pudding
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Slice the croissants in half and set aside. In a large bowl, beat the butter and sugar together until light and fluffy.
- Add in the eggs and extracts and beat for another minute. Really make sure it’s creamy before continuing.
- Add in the flour, salt and baking powder and mix.
- Spread a portion of the mixture on each half of the croissants and stack them in a baking pan.
- Spread the mixture between the layers of croissants as you stack them in. Set aside.
- In a separate large bowl, beat the eggs and sugar with the vanilla. Add in the heavy cream, milk and salt. Beat until creamy.
- Pour over the croissants into the pan and let them sit. Press down on the croissants to soak up the custard, allowing the custard to reach the top layer.
- Sprinkle the top of the croissants with the remaining sugar and the almonds. Bake until the top is golden brown.
🥄 Equipment
- sharp knife
- large mixing bowl
- 9×9 baking pan
- large bowl
🥫 Storage
Storage – Cover the bread pudding tightly with plastic wrap or transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3–4 days.
Freezing – Wrap individual portions tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2–3 months.
Reheating – When it’s time to enjoy it again, simply reheat in the oven at 325°F for 15–20 minutes. For a small portion, the microwave works too—heat for 30 seconds to 1 minute until it’s warm and gooey.
Serve With
- Fried Ice Cream – A classic choice that complements the warm, nutty flavors perfectly. The creamy texture and cold contrast are irresistible.
- Caramel or Chocolate Sauce – Drizzle generously for an extra layer of sweetness and indulgence.
- Whipped Coffee or Tea – For a warm, comforting drink to enjoy with your dessert, opt for a cup of coffee or tea. The flavors and aromas will complement each other perfectly.
💭 Tips
- Use Day-Old Croissants – Slightly stale croissants soak up the custard better, giving you a creamier texture. Fresh croissants? Leave them out for a few hours to dry slightly.
- Go Big on Almond Flavor – Add a touch of almond extract for an aromatic boost—just a little goes a long way.
- Custard Care – Allow the croissants to soak in the custard for at least 30 minutes before baking. This ensures every bite is rich and flavorful.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can, but croissants truly add an unmatched buttery decadence to this recipe. If you’re in a pinch, brioche or challah are good alternatives.
Absolutely! Diced pears, fresh raspberries, or even dried cranberries would add delightful flavor profiles.
Definitely. Assemble the pudding and custard in your baking dish, cover it, and refrigerate overnight. Bake fresh the next day for ultimate flavor and freshness.
🍽 More Recipes
Do you enjoy Pudding? Try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Almond Croissant Bread Pudding
Equipment
- sharp knife
- large mixing bowl
- 9×9 baking pan
- large bowl
Ingredients
- 6 croissants stale croissants are fabulous for this recipe
- 7 tablespoons butter softened
- ⅓ cups sugar
- 2 eggs
- ½ teaspoon almond extract
- ½ teaspoon rum extract
- 1 cup almond flour
- ½ teaspoon salt
- 1 teaspoon baking powder
For the custard:
- 2 eggs
- ¼ cup sugar
- 1 teaspoon vanilla
- ⅓ cup heavy cream
- ½ cup milk
- ¼ teaspoon salt
- ¼ cup sugar
- ¾ cup sliced almonds
Instructions
- Slice the croissants in half and set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add in the eggs and extracts and beat for another minute. Really make sure it’s creamy before continuing.
- Add in the flour, salt and baking powder and mix.
- Spread about 1 tablespoon of the mixture on each half of the croissants and stack them in a 9” x 9” baking pan.
- Spread mixture between the layer of croissants as you stack them in.
- Set the pan aside to make the custard.
- In a large bowl, beat the eggs and sugar with the vanilla.
- Add in the heavy cream, milk and salt. Beat until creamy.
- Pour over the croissants in the pan and let them sit for 10-15 minutes. Press down on the croissants to soak up the custard, allowing the custard to reach the top layer.
- Preheat the oven to 350 degrees.
- Sprinkle the top of the croissants with the remaining ¼ c of sugar and the almonds.
- Place in the oven and bake for 35-40 minutes, until the top is golden brown.
- Remove and allow to cool before serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
