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Decadent Croissant Bread Pudding Recipe with Vanilla Bean Custard and Raisins Made Easy

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A rich and comforting bread pudding made with flaky croissants soaked in a vanilla bean custard and studded with golden raisins. Perfect for brunch or dessert, this recipe is easy to make and delivers a luxurious, buttery treat.

Ingredients

Scale
  • 6 large croissants, day-old or slightly stale
  • 1/2 cup golden raisins
  • 4 large eggs, room temperature
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 vanilla bean pod, split and scraped (or 2 tsp pure vanilla bean paste)
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon or nutmeg (optional)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your baking dish with butter or nonstick spray.
  2. Slice the croissants into roughly 1.5-inch chunks. Place the chunks in your baking dish and sprinkle the golden raisins evenly over the top.
  3. In a mixing bowl, whisk together 4 large eggs and 3/4 cup granulated sugar until pale and slightly frothy.
  4. In a small saucepan over medium heat, combine 2 cups whole milk, 1 cup heavy cream, and the scraped seeds from 1 vanilla bean pod plus the pod itself. Heat until steaming but not boiling, then remove from heat and let steep for 5 minutes.
  5. Remove the vanilla pod from the milk mixture. Gradually pour the warm milk mixture into the egg mixture while whisking constantly. Add 1/4 teaspoon salt and optional cinnamon or nutmeg.
  6. Pour the custard evenly over the croissant chunks and raisins in the baking dish. Press down gently to help the croissants absorb the liquid. Let soak for 10-15 minutes.
  7. Bake uncovered in the preheated oven for 40-45 minutes until the top is golden brown and slightly crisp, and the center is set but still custardy.
  8. Cool slightly for about 10 minutes before serving. Dust with powdered sugar if desired.

Notes

Use day-old croissants for best texture. Do not skip the soaking step to ensure a creamy custard interior. If edges brown too quickly, tent with foil halfway through baking. For a crisper top, broil 1-2 minutes after baking but watch carefully. Vanilla bean or paste adds superior flavor over vanilla extract. Raisins can be swapped with dried cherries or dates after soaking briefly in warm water or rum. For dairy-free, substitute almond milk and coconut cream and use a flax egg for vegan adaptation.

Nutrition

Keywords: croissant bread pudding, vanilla bean custard, raisins, dessert, brunch, easy bread pudding, comfort food

Find it online: https://forkifyfun.com/decadent-croissant-bread-pudding-recipe-with-vanilla-bean-custard-and-raisins-made-easy/