Blueberry Croissant Bread Pudding
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Breakfast Bread Pudding made with croissants and blueberries.
  • 12 standard size 1-2 day old croissants
  • 3 cups milk
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • 7 eggs
  • 2 cups heavy whipping cream
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • 1 pint blueberries
  1. Preheat oven to 325°F. Butter and set aside a 13 x 9 x 2 inch pan.
  2. Dice croissants in large cubes.
  3. In a saucepan heat milk, heavy cream and both sugars stirring just until milk is warm and sugar has dissolved. Remove from heat.
  4. In a large bowl whisk eggs. Slowly mix in warmed cream mixture, cinnamon and vanilla.
  5. Scatter blueberries over croissant pieces until well distributed.
  6. Pour custard over croissants and blueberries until completely submerged.
  7. Place in oven and bake until center of bread pudding feels spongy and is set, about 50-60 minutes. Time will depend on your baking dish. Mine took a bit longer due to the thick ceramic.
Recipe by Freutcake at