Indulge in the rich flavors of rum, raisins, and buttery croissants with this beginner-friendly recipe for a classic brunch fave!
Brunch is the epitome of indulgent meals. By blurring the line between breakfast and lunch, it opens a world of culinary possibilities! My faves are always the casseroles, particularly the bready ones. This recipe for easy croissant bread pudding has made its way to the top of my list for decadent one-pan dishes!
I didn’t grow up with bread pudding on the table, so I was surprised to learn it has roots in medieval Europe. Frugal cooks avoided waste by soaking stale bread in milk or broth and baking it into a new dish. Over time, it evolved into a sweet, custardy dessert as sugar and spices became more accessible, especially in Britain and France. It came to America through colonial trade routes in the Caribbean, where local bread types, dried fruits, and spirits like rum or bourbon gave rise to regional variations.
This recipe combines traditional methods with modern sensibilities for a simple yet sophisticated take on bread pudding. Store-bought jam and croissants—especially if they’re not exactly fresh—make the dish accessible, and flexible soak times let you choose between same-day baking or going the make-ahead route.
One thing is certain, though: the rich textures and sweet, comforting flavors of this amazing treat will be a hit with any crowd!
Tips and variations
To speed up the raisin soak, combine the raisins and rum in a microwave-safe bowl, microwave for about 20–30 seconds just until warm, then cool before adding them to the pudding. This strategy plumps them without the hour-long wait.
For an alcohol-free version, swap the rum for orange juice, apple juice, or strong brewed tea—like Earl Grey or chai. Use the same warm-soak method to infuse the raisins with flavor, then skip adding any leftover soaking liquid to the custard.
To amp up the warm, woodsy flavors of the dish, add a pinch of ground nutmeg or cloves to the custard. Or brighten all the flavors by sprinkling in a bit of orange zest.
Opt for slightly stale croissants, if possible. They’ll absorb the custard more readily and hold their structure better than very fresh ones.
If you don’t have croissants, brioche or challah bread make good substitutes. Their rich, eggy, tender texture will play nicely with the rum, raisins, and spices of the dish.
How do I store leftovers?
Let your croissant bread pudding cool completely before storing, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 2-3 months in a freezer-safe container, but note that the delicate croissants may become softer and more custardy from the freeze-thaw process. Thaw overnight in the fridge. For the best texture, let chilled bread pudding sit at room temp for 15-20 minutes, then warm leftovers briefly in the microwave or in a 350°F oven for 10-15 minutes, until just heated through.
Serving suggestions
Serve your easy croissant bread pudding alongside indulgent homemade accents. A scoop of Vanilla Ice Cream cuts through the dish’s richness, while this No-Churn Salted Cinnamon Ice Cream enhances its warm, spicy flavors. In place of the ginger jam, consider this Mixed Berry Vanilla Chia Seed Jam for more complex flavors or Pumpkin Seed Butter for nutty, toasty vibes.
Easy Croissant Bread Pudding
Ingredients
- 1 cup raisins
- 1/2 cup dark or spiced rum
- 6 croissants fresh or slightly stale
- 3 tablespoons butter softened
- 1/2 cup ginger jam or any flavor jam
- 3 large eggs
- 2 cups half-and-half
- 2 cups whole milk
- 2 cups sugar
- 1 tablespoon vanilla extract
- 1 vanilla bean split, scraped, and pod removed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Instructions
- Lightly grease a 9×13-inch glass baking dish with butter or nonstick spray.
- In a small bowl, combine the raisins and rum.
- Let sit for at least 1 hour at room temperature or cover and refrigerate overnight.
- Slice the croissants in half lengthwise. Spread the softened butter on the cut side of the bottom halves and the ginger jam on the cut side of the top halves, then reassemble the croissants into sandwiches.
- Cut each croissant sandwich in half crosswise. Arrange the pieces, cut sides up, in a snug single layer in the prepared baking dish.
- Use a slotted spoon to lift the raisins from the rum, letting excess liquid drip back into the bowl. Scatter the raisins evenly over the croissants
- In a large mixing bowl or blender, add the eggs, half-and-half, whole milk, sugar, vanilla extract, vanilla bean, cinnamon, and salt. You can also add the leftover rum from the raisin bowl, or omit it.
- Whisk or blend until smooth and fully combined. For an extra silky custard, pour it through a fine-mesh sieve into a large measuring cup.
- Slowly pour the custard evenly over the croissants, making sure all pieces are moistened.
- Cover the dish and refrigerate for at least 1 hour or up to 8 hours (overnight). During the first hour, gently press the croissants down with the back of a spoon every 15 minutes to help them absorb the custard, but do not stir them around or break them up.
- About 15 minutes before you're ready to bake, preheat the oven to 375°F.
- Bake for 55 to 65 minutes, until the top is golden brown, the edges are set, and the custard is mostly set in the center with just a slight jiggle. A knife inserted near the center should come out mostly clean, with thickened custard but no liquid.
- Transfer the dish to a wire rack and let cool for about 10 minutes before serving. Scoop or slice into portions and serve warm.
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