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 is a simple dessert made with bakery croissants and your favorite fruit preserves. - 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 is so simple to make with bakery croissants and blueberry preserves. One of my favorite quick and easy desserts! - Bake or Break

Find more bread pudding recipes in the Recipe Index.
Yield: 9 to 12 servings

Blueberry Croissant Bread Pudding

Prep Time 25 minutes
Cook Time 45 minutes

Blueberry Croissant Bread Pudding is a simple dessert made with bakery croissants and your favorite fruit preserves.

Blueberry Croissant Bread Pudding


  • 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


  1. Preheat oven to 350°F. Coat a 9-inch square baking pan with cooking spray.
  2. Cut the croissants in half lengthwise. Spread about 1 tablespoon of preserves on each half. Replace the tops, and cut croissants into small strips. Place the strips in the prepared pan. Dab the remaining preserves on top of the croissants.
  3. Whisk the eggs, then whisk in the milk, water, butter, vanilla, and cinnamon. Pour the mixture over the croissants. Press the croissants into the liquid if necessary. Let set for 5 minutes.
  4. 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.

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