Cinnamon-Croissant Bread Pudding


This Cinnamon-Croissant Bread Pudding is a perfectly sweet way to use old bread to create a decadent treat.

Cinnamon-Croissant Bread Pudding
Makes 8 to 10 servings
  • 1 (10-ounce) package day-old croissants, cut into 1-inch pieces
  • 2 cups chopped pecans
  • ½ cup dried cranberries
  • ½ cup raisins
  • 2 cups heavy whipping cream
  • 1½ cups milk
  • 1½ cups sugar
  • 8 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  1. In a large bowl, combine croissants and next 3 ingredients.
  2. In another large bowl, whisk together cream and next 6 ingredients until smooth. Add to croissant mixture, stirring to combine. Cover and chill for at least 4 hours, or refrigerate up to 24 hours.
  3. Preheat oven to 350°. Spray a 3-quart baking dish with nonstick cooking spray. Pour croissant mixture into prepared dish. Let stand at room temperature for 30 minutes.
  4. Bake for 45 to 55 minutes or until a knife inserted in center comes out clean. Cover with foil halfway through baking time to prevent excess browning, if necessary.

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