Our Pecan Pie Croissant Bread Pudding is hands-down the ultimate comfort food! This delectable dish is not just a comforting breakfast option but also doubles as a decadent dessert that will most definitely satisfy your sweet cravings.
Inspired by the cozy flavors of a warm holiday pie, this bread pudding is sweet, flavorful, and incredibly fluffy. The combination of buttery croissants, rich pecans, and a luscious custard creates a heavenly texture and taste. Bonus? It’s perfect for feeding a hungry crowd!
Whether you’re serving it for breakfast, brunch, or as a sweet treat after dinner, this pecan pie croissant bread pudding is sure to be a hit!
Table of Contents
- What Is Pecan Pie Croissant Bread Pudding?
- Ingredients You’ll Need
- How to Make Croissant Bread Pudding in Three Simple Steps
- Baking Tips
- Make Ahead Options
- How to Store and Freeze
- Serving Suggestions
- Common Questions About This Pecan Pie Croissant Bread Pudding Recipe
- More Bread Pudding Recipes
- Pecan Pie Croissant Bread Pudding Recipe Recipe
What Is Pecan Pie Croissant Bread Pudding?
Similar to baked French toast, traditional bread pudding recipes are made with stale bread pieces that are combined with a mixture of milk, sugar, and eggs. Then, it is baked in the oven until it is soft and fluffy.
However, unlike other recipes, bread pudding is coated in a caramel, vanilla, or alcohol-based sauce. As a result, it’s tender, gooey, sweet, sticky, and completely irresistible.
As if that wasn’t tantalizing enough, this pecan pie croissant bread pudding takes the traditional version to a whole new level with the use of flaky, buttery croissants, crunchy pecans, and a rich, crumble topping! The result is a truly decadent recipe that will have your guests licking their fingers and begging for more!
Ingredients You’ll Need
The ingredients needed for this recipe are simple and few but they come together to create the most indulgent flavor! Here’s what you’ll need:
- Croissants – The bigger the better! Just make sure they are at least a day old so that they soak up the liquid.
- Eggs – These help form a crisp crust, locking in moisture while also providing healthy fats for a rich taste.
- Heavy Cream and Milk – This creates the creamiest, fluffiest bread pudding you’ll ever taste.
- Vanilla Extract – To enhance the flavor of the rest of the ingredients.
- Maple Syrup – This helps provide a rich sweetness similar to pecan pie.
- Pecans – Chopped up and added on top, these provide a good dose of healthy fats and extra crunch you’ll love.
- Butter – Everything tastes better with butter! Just make sure it’s cold. We recommend using unsalted butter, but salted butter can be used. Just adjust the additional salt added as needed.
- Sugar – Light or dark brown sugar will work to create a caramelized flavor for a syrup coating that replicates the filling of pecan pie.
- Rolled Oats – Used to create the crumble topping. We do not recommend using steel cut or quick oats as they won’t yield the same crisp texture.
- Salt – Takes any baked item from good to great.
- Cinnamon – For extra depth and a touch of warmth.
How to Make Croissant Bread Pudding in Three Simple Steps
This recipe is a mashup of French toast and a fruit crisp with added caramel sauce! As a result, it’s ultra flavorful and super easy to make.
- Prepare the Bread Pudding. Whisk the wet ingredients in a large bowl until smooth. Arrange the croissants in a single layer in the bottom of a baking dish, and pour the egg mixture on top followed by the chopped pecans.
- Make the Crumble. Add the topping ingredients to a separate bowl, and use your fingers or a pastry cutter to combine the mixture until coarse crumbles form. Sprinkle the mixture over the croissants.
- Bake. Cover the croissant bread pudding with tin foil, and bake for 20 minutes. Then, remove the foil, and continue to bake until the croissants are golden, crisp, and fragrant.
Baking Tips
This bread pudding is virtually failproof, but we have a few extra tips and tricks to make it even better.
- Swap Out the Bread. If you prefer, swap out the croissants for thick bread like Challah or Brioche.
- Use a Thermometer. The easiest way to tell when your bread pudding is done is to use a digital thermometer to ensure that the internal temperature has reached 160 degrees Fahrenheit.
- Soak Overnight. We highly recommend making this recipe in advance and allowing the bread to soak overnight and absorb the liquid. As a result, your bread pudding will be extra fluffy and thick.
Make Ahead Options
This recipe is best when made in advance! To do so, assemble the dish as listed in the recipe card below.
Then, instead of baking, cover the bread pudding with foil, and keep it stored in the fridge for up to 24 hours. To enjoy, place it in the oven, and adjust the baking time as needed until the liquid is fully set and the croissants are light golden brown.
How to Store and Freeze
This croissant bread pudding recipe tends to disappear almost immediately. So, go ahead and make a big batch so you have some left for later in the week!
Any leftovers can be stored in the fridge or freezer to enjoy at a later date.
- To Store: Allow the dish to cool completely. Then, cover it with aluminum foil, or transfer it to an airtight container. It will stay fresh in the fridge for up to three days.
- To Freeze: Transfer leftovers to a freezer-safe container, and store them in the freezer for up to three months.
- To Reheat: Allow your bread pudding to thaw in the fridge overnight. Then, warm individual portions in the microwave. Or, loosely cover the entire baking dish with foil, and warm it in the oven at 350 degrees until it is heated through.
Serving Suggestions
This croissant bread pudding is extremely rich on its own. However, if you want to really go all out, try serving it with toppings like:
- Caramel Sauce
- Whipped Cream
- Maple Syrup
- Vanilla Ice Cream
Common Questions About This Pecan Pie Croissant Bread Pudding Recipe
For the best results, cover the bread pudding with aluminum for most of the baking time, then remove it a little before it’s finished to let the top crisp up.
We love to dig right into this bread pudding when it comes out of the oven but you can also eat it cold or at room temperature.
If too much moisture is locked into the dish as it bakes, it will turn out soggy. This is why it’s crucial to remove the foil after 30 minutes of baking!
Also, using stale croissants is important to help soak up the liquid. You want the croissants to be wet but not completely swimming in liquid.
Bread pudding can be made with a variety of different types of bread. Then, it’s typically combined with a custard made with milk, eggs, and a sweetener.
More Bread Pudding Recipes
If you’re loving this pecan pie bread pudding recipe, you’ll definitely want to explore more of our delicious bread pudding variations below!
- Tres Leches Bread Pudding
- Panettone Bread Pudding with Pecan Pie Filling
- Egyptian Bread Pudding (Om Ali)
- Salted Caramel Bread Pudding
Pecan Pie Croissant Bread Pudding Recipe
Ingredients
- 1 cup heavy cream
- 2 cups whole milk
- 4 large eggs
- 1/2 cup real maple syrup not pancake syrup
- 2 teaspoons vanilla extract
- 6-8 large day old croissants cut in half or thirds
- 1 cup raw pecans roughly chopped
Topping:
- 1/2 cup butter cold and cut in 1 inch pieces
- 3/4 cup light brown sugar
- 3/4 cup all purpose flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup rolled oats
Instructions
- In a large mixing bowl add the heavy cream, milk, eggs, maple syrup, and vanilla. Cut the croissants, and arrange them in a 13 x 9 baking dish. Pour the egg mixture over the croissants, and sprinkle pecans on top.1 cup heavy cream, 2 cups whole milk, 4 large eggs, 1/2 cup real maple syrup, 2 teaspoons vanilla extract, 6-8 large day old croissants, 1 cup raw pecans
- To make the crumble: Add the butter, brown sugar, flour, salt, cinnamon, and oats in a bowl. With fingers or a pastry cutter, rub the mixture together until it resembles a coarse crumble. Sprinkle over the croissants. For the best results, cover and refrigerate overnight in order for the croissants to soak up some of the liquid. Otherwise, let stand for 30 minutes before popping in the oven.1/2 cup butter cold and cut in 1 inch pieces, 3/4 cup light brown sugar, 1/2 teaspoon sea salt, 3/4 cup rolled oats, 3/4 cup all purpose flour, 1/2 teaspoon ground cinnamon
- Preheat the oven to 325 degrees F. Bake the croissant bread pudding for 45-50 minutes or until the top is golden brown and the croissants have soaked up most of the liquid. Set aside until set and serve.
Video
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
