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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.

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

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.

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.

Blueberry Croissant Bread Pudding

Yield 9 to 12 servings
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 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.


Recipe slightly adapted from Smucker’s.

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    36 Comments on “Blueberry Croissant Bread Pudding”

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

  3. 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!



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

  6. 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. 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. 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.

  9. 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!!! 🙂

  10. correction for above on the icing.. I meant to say ice cream 🙂

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


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

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

  14. 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.

  15. Ooh this looks so good! A true tasty treat 🙂

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

  17. 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!

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

  19. 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.

  20. 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!

  21. This looks incredible! Your blog is definitely inspiring me to cook something, so glad I found it 🙂

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

  23. Can you make this a day ahead??

  24. I just made this for Sunday brunch. Four adults and two kids gobbled it up. The recipe was so quick and easy, resulting in a delicious dish. Presentation was nice too. I used four standard size croissants and measured all other ingredients per the recipe. My store does not carry blueberry preserves so I used Smucker’s strawberry preserves and I look forward to experimenting with other flavors in the future. I also like comments from cooks who used frosting or glaze. Drizzled chocolate would be yummy as well. Thank you Jennifer!

  25. Sounds very simple and delicious. I think I’ll use apricot preserves.

  26. Hello! Lovely recipe I can’t wait to try it:-) can this be prepared the night before to be baked in the oven in the morning? Tx ! 

  27. Can this be made with fresh blueberries?

  28. Hello! Love yr recipes! Btw can  fresh berries be used rather than jam and also do u have any tips to make this into a Nutella baked  Crossiant pudding? Thank you so much !

    • I’ve not tried either of those things with this specific recipe, so I can’t give you any definitive answers. You could try this Blueberry Bread Pudding recipe for a fresh berries alternative. As for the Nutella, it might work as a substitution for the jam without any alterations, although you might want to combine it with the condensed milk mixture.

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