Croissant Bread Pudding

Total Time:
1 hr 50 min
10 min
10 min
1 hr 30 min

8 to 10 servings

  • 3 extra-large whole eggs
  • 8 extra-large egg yolks
  • 5 cups half-and-half
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 6 croissants, preferably stale
  • 1 cup raisins

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

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    202 Reviews
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    I have been making this for years, and follow it pretty much the way it's stated, but have experimented with different things in the middle. Dark Chocolate Chips are excellent. So is Caramel Sauce. Just drizzle a good amount in. I have also made this savory by omitting the vanilla, and sugar, and putting in 1/2 cup of Parmesan Cheese in with the eggs, and sprinkling Swiss and Ham in the middle, delish!!! I have also made it Italian by still putting the cheese in with the egg, but adding Basel, oregano, and garlic powder, then pouring some pasta sauce in the middle along with little meatballs. It's also wonderful. It's a fun recipe to play with.
    I have made this recipe before, and loved it. But the last time I made it (a few days ago), I baked it in a friend's oven, and it came out like scramble eggs! The custard never set, and the presentation was horrible! What could have gone wrong?
    I've made this recipe several times. Made it the way the recipe reads, using 11 eggs. Always turned out great. The more eggs, the thicker the custard. Never turned out runny.
    This has got the be the very best bread pudding I have every tasted! And I was raised with lots of bread pudding. If you have not tried it - it is a must!
    I'll probably get some flak from the purists out there, but the recipe as written is way too rich and sweet for our family. We are in no way health nuts, but it was too much. Anyhow, I substituted whole milk for the half and half, used half the sugar called for and used 5 whole eggs rather than than the 3 whole/5 yolks. It was really good still and saved us some fat, sugar and calories!
    I don't really get excited about bread pudding but I L O V E this recipe! Wow is it good, and wow is it rich. I follow the recipe exactly, only I do prefer to use golden raisins. So delicious! People love this!
    One of my favorite Ina recipes. I make it for all brunches it's a huge hit. I don't like raisins so sometime I fill the middle with pecans and shredded coconut. I also add a little cinnamon to the custard. It's delish!!
    It was amazing! I loved the sweat bread and blueberries.
    Awesome! My son-in-law doesn't like bread pudding, but I didn't care because it was a birthday request from my daughter. Well, he ate 2 helpings! Everyone loved it and I didn't send the left overs home with anyone! I did have an extra croissant, so I added another egg and an egg white and a little more half & half. It was perfect! I noticed another reviewer said it was runny. She should try again. I'm sure she missed something.
    I have made this recipe countless times and it never fails to impress. The ingredients are all basic pantry items in the kitchen, And I always have frozen croisants.
     The only change I've made is to substitute a spread of nutella on the inside of the sliced croissant for the raisens. Delious!
    This was my second time making this pudding. I followed the recipe on my first try and it was delicious! I made them again today and used Panettone ( Italian sweet bread also omitting the raisins. OMG! It took the pudding to the next level! Thanks Ina!
    Here's what she means regarding the eggs: 8 eggs are necessary, but only use 3 of them, whole. Of the other 5 that remain, separate the yolks, and add them into the custard. Save your 5 whites in a bowl for a frittata, or something. I had UNBELIEVABLE SUCCESS!!! Instead of raisins, I used chocolate chips :
    This was my first bread pudding ever and I have no doubt one of the best recipes out there, but to me it was a bit too sweet, a bit too runny, and 2 hours of baking I don't think it's worth it. Yes I had to bake it for two hours because the custard was still in liquid form.. If you are a big fan of this dish then I'm sure you will be more impressed than I am. It was tasty yes, but I don't think I'll make it again anytime soon.
    This was fantastic! I used the big croissants from Sam's Club so the eight whole eggs worked out fine for me. I didn't bake it quite long enough so just the very center was a little soggy, but I spooned that part out and put it in the microwave for about 3 minutes and it finished up and was just as delicious as the rest was. Also, I didn't half the croissants, I tore them into chunks. I loved it!!
    In the video, Ina says to use 5 whole eggs. The printed recipe says to use 8 whole eggs. This mistake resulted in a disgusting, soggy, eggy mess and a huge waste of food and money. This is at least the third time this has happened to me when making Food Network recipes. Please do not make the same mistake if you try to make this recipe at home.
    Every year our family has a christmas bake-off. Last years selection was bread pudding. I used this recipe and won against four other entries! This dish is quick and delicious. When I saw one of the contestants use doughnuts for her bread pudding I thought I was toast (excuse the pun. Ina's bread pudding not only looked fluffy and golden but tasted warm, sweet and gooey.
    This was my first attempt at bread pudding. It turned out perfectly as far as texture. I followed all of the instructions to a T other than leaving mine covered until the last 20 minutes. (my oven cooks hot and I didn't want the tops to burn 
    I read some suggestions and added an extra tsp of Vanilla and a dash of cinnamon. Next time I think I will leave the cinnamon out as I am picking up a spicy flavor that I don't feel fits. 
    I also made my own white chocolate sauce to drizzle over it, and added some caramel as well. The bread pudding to me on it's own was not quite sweet enough, once I added the white chocolate & caramel it went from very good to fantastic! Next time I may add white chocolate in the with the raisins. 
    A very good & easy recipe all in all!
    this bread pudding is amazing, I add a little cinnamon for flavor, and little dabs of butter on top. It is so easy to make, I love a little whipped cream on it.
    Amazing recipe! My inspiration was the warm berry bread pudding from Extraordinary Desserts here in Downtown San Diego. So instead of raisins I added defrosted frozen mixed berries and put in a tablespoon of vanilla extract. Sooooo good! I think I'm adding it to my Easter menu!
    I give top marks for ease..... Can someone tell me what I did wrong? My pudding turned out very dense more like a cake, I was hoping for some egg custard. This is my first bread/croissant pudding.
    My family never gets tired of this fabulous dessert. This Christmas the grandkids asked if I would leave out the raisins and they added a buffet line of goodies to "make our own": dried apricots, chocolate covered almonds, banana chips, peanuts, gummy bears, and, yes, M&Ms. While some items were marginal, it was so much fun and made them want to participate in cooking. All 'round, a win-win for all of us. Fun, too. Lots of laughs and some "e
    This was the first bread pudding I've ever made and I thought it turned out pretty good. I paid attn to the other reviewers here, and I've decided to change it a bit, by adding some extra flavor. Here's what I've changed: 
    1 - The recipe asks for 5 cups of half and half. Instead I did 4 1/2 and the other half I put Irish cream. 
    2 - Along with the raisins I added one cup of chopped almonds 
    3 - I added a bit more of vanilla, like a teaspoon. 
    All and all, an easy recipe to make, with a very pleasing sweet result! It's a keeper!
    I only gave this 3 stars because I ended up tweeking the recipe a lot. I used 7 large crossants, 3 whole eggs and 6 yolks, 4 cups cream and 1 cup whole milk, 2 tsp. cinnamon and 1/2 tsp. fresh nutmeg, 2 tsp. vanilla, and I reduced the sugar and used 1 cup. Didn't add raisins or any fruits. Baked in a 13x9" glass pan. Followed directions for baking, but reduced last 45 minutes with foil off to 30 minutes. Absolutely perfect!
    Just out of the oven...20 min. Simply Delicious!!!..I also altered this after reading the reviews...I used 1tbsp. of vanilla, 1/4 tsp of orange extract and a dash (maybe a 1/4 tsp of Mace. I substituted dried cranberries for the raisins. I then sprinkled sliced almonds on top of the cranberries. Topped with lids and egg mixture and more sliced almonds. Ina I love ya....sorry for the doubt..P.S. Your "Back to Basics" Book is WONDERFUL!! I've made several recipes..all a hit!
    This was a good idea to use croissants, however I felt that it was somwhat bland. So added a little more by adding more vanilla and cinnamon to give it a stronger richer flavor. I also wanted a richer flavor so I added melted butter. After my changes it was really good. I usally don't have to do anything to improve Ina's dishes, but this one was lacking to me. I cooked mine in a waterbath so that it was be custard like.
    It was great, but i did listen to the reviews and doubled the vanilla extract and added 1/2 a teaspoon of ground cinnamon. therefore i'm not gonna give it a whole 5 star. but bessides that i will definitely make it again, the tweaked version that is :)
    I use this recipe for French Toast. Bake the bread pudding as directed the night before and cool in the refrigerator overnight. The next morning I slice it into thick slices and dip in egg & milk and prepare like french toast. Sprinkle with confectioners sugar and fresh raspberries and YUM. So sweet, you can eat without syrup.
    what is half and half? half milk & half light cream?
    This was great. I dont usually like bread pudding. But this is a very robust and tasty recipe. I used my roasting pan with lid that has air vents. Worked out beautifully. I halved the recipe because it is just too much for our small family. When I get the oval dish, I will try the full recipe. Thanks Ina!
    Fantastic recipe. I actually spliced it with another one since I wanted to make it extra fancy for a 40th birthday party. So, I officially made Chocolate Cherry Croissant Bread Pudding by omitting the raisins and using 3/4 cup of dried cherries and 1 cup of bittersweet chocolate with 1 1/2 tsp of vanilla, and 1 1/2 tsp of cinnamon in the mix. Layer the cherries like the raisins and then followed Ina's recommendations exactly for the water bath and cooking time.  
    Rave reviews!!!! First time I made my own take on something.
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