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Blueberry Croissant Bread Pudding

With flaky croissants, jammy preserves, and cozy cinnamon, this blueberry croissant bread pudding does double-duty as a decadent brunch or a crowd-pleasing dessert!

Two plates of blueberry croissant bread pudding dusted with powdered sugar

Croissant Bread Pudding With Blueberry Preserves

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 blueberry croissant bread pudding 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 blueberry croissant bread pudding is one of the easiest things I’ve made. You can 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—the flaky croissants, sweet preserves, vanilla-scented custard, it all comes together for an unforgettable treat.

(For another take on bread pudding with blueberries, see my blueberry bread pudding recipe.)

Overhead view of ingredients for blueberry croissant bread pudding

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Croissants – Be sure to use flaky, buttery croissants, not crescent rolls. The name is similar, but they’re not the same!
  • Blueberry preserves – Preserves have more texture than jam and jelly, so you’ll get whole blueberries in your croissant bread pudding.
  • Eggs
  • Sweetened condensed milk – Not to be confused with evaporated milk! Condensed milk has sugar added, which means you won’t need to add any additional sweetener to the custard mixture.
  • Water
  • Unsalted butter – Melt this, then cool it slightly so it doesn’t cook the eggs.
  • Vanilla extract – Use store-bought or homemade vanilla extract.
  • Ground cinnamon
  • Confectioners’ sugar or whipped cream – Optional for garnish, but a serving of bread pudding with a dollop of homemade whipped cream is perfection on a plate.
Overhead view of halved croissants on cutting board

Why Does Bread Need to Be Stale for Bread Pudding?

When bread is stale for bread pudding, it will soak up the custard you add to it, giving you that tender, moist texture we all know and love. It also helps the bread hold its shape a bit more, keeping it from getting soggy and falling apart.

How to Make Blueberry Croissant Bread Pudding

I can’t imagine ever being in a situation where I have stale croissants sitting around—we always eat them right away!—but if you do, this is the perfect recipe to use them up because it’s practically effortless.

Prepare. Preheat your oven to 350°F, then coat a 9-inch square baking pan with cooking spray.

Spread the jam on the croissants. Split the croissants in half lengthwise, then spread about 1 tablespoon of preserves on each half. Put the tops back on (like you’ve just made a croissant-and-jam sandwich) and cut the croissants into strips. Arrange the strips in the prepared pan, then drop spoonfuls of the remaining preserves on top of the croissants.

Make the custard. Lightly beat the eggs, then whisk in the condensed milk, water, butter, vanilla, and cinnamon. Pour the custard over the croissants and then press the croissants into the liquid so they’re submerged. Let this sit for 5 minutes.

Bake. Place the pan in the oven and bake for 40 to 45 minutes, or until a thin knife or toothpick inserted into the center comes out clean. 

Cool and serve. Allow the croissant bread pudding to cool for 15 minutes. Top each serving with a sprinkle of confectioners’ sugar or a dollop of whipped cream.

Overhead view of blueberry croissant bread pudding in baking dish

Tips for Success

Read over my baking tips for beginners, then follow these additional tips for a perfect blueberry croissant bread pudding.

  • Use high-quality croissants. Ideally, croissants from a bakery, not the clamshell containers of croissants sold at the grocery store. Those croissants are much softer and less flaky than their fresh-baked counterparts.
  • Make sure the croissants are all submerged. This will help ensure that all of the bread is soaked through with custard, keeping the top of your bread pudding from drying out in the oven.
  • Serve warm. Bread pudding can be served warm, cold, or at room temperature, but in my humble opinion, it’s always best when served warm.

Variations

There are a number of small tweaks you can make to customize this croissant bread pudding recipe. Try swapping the blueberry preserves for cherry, strawberry, or apple; use a different spice like cardamom, or a blend of spices. Almond extract can be used in place of vanilla, as it pairs particularly well with berries.

Piece of blueberry croissant bread pudding on plate, topped with powdered sugar

Serving Suggestions

Depending on how you dress it up, you can spin this blueberry croissant bread pudding as a treat-worthy brunch recipe or as a dessert. 

For breakfast or brunch, serve it with a dusting of powdered sugar or a drizzle of pure maple syrup. And for dessert? You can’t go wrong with a scoop of vanilla ice cream, whipped cream, or a generous pour of creme anglaise over the top. Either way, garnish with some fresh berries.

How to Store

Wrap the bread pudding in the pan, or transfer leftovers to an airtight container. Refrigerate bread pudding for 4 to 5 days; reheat it in the microwave before serving, or enjoy it chilled or at room temperature.

Overhead view of blueberry croissant bread pudding on plate, with bite of pudding on fork

Can This Recipe Be Frozen?

You can freeze blueberry croissant bread pudding wrapped in the pan or in an airtight container for up to 3 months. Let it thaw in the refrigerator before serving or reheating.

More Bread Pudding Recipes

Three plates of blueberry croissant bread pudding, with baking dish in background

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.

Overhead view of blueberry croissant bread pudding on plate, with bite of pudding on spoon

Ingredients

  • 4 to 5 large croissants, preferably stale
  • 2/3 cup blueberry preserves
  • 3 large eggs
  • 14 ounces (397g) sweetened condensed milk
  • 3/4 cup (177ml) water
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • confectioners' sugar or whipped cream for garnish, if desired

Instructions

  1. Preheat oven to 350°F. Coat a 9-inch square baking pan with cooking spray.
  2. Split the croissants in half lengthwise. Spread about 1 tablespoon of preserves on each half. Replace the tops, and cut the croissants into small strips. Place the strips in the prepared pan. Dab the remaining preserves on top of the croissants.
  3. Whisk the eggs lightly, then whisk in the condensed milk, water, butter, vanilla, and cinnamon. Pour the mixture over the croissants. Press the croissants into the liquid if necessary so that they're covered by the liquid. Let set for 5 minutes.
  4. Bake for 40 to 45 minutes, or until a thin knife or pick inserted into the center comes out clean. Allow to cool for 15 minutes. Sprinkle with confectioners' sugar or top with whipped cream for serving, if desired.

Notes

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!

    Cheers,

    *Heather*

  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!

    Nisrine

  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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