Croissant Bread Pudding

This Scrumptious Recipe's Perfection Stems From Bourbon-Soaked Raisins And Buttery Bourbon Sauce


  • 1 pound croissants (about 6 croissants)
  • 8 large eggs
  • 1 ½ cups heavy whipping cream
  • 3 ½ cups whole milk
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • ½ cup raisins
  • Bourbon for soaking the raisins

Bourbon Sauce Ingredients

  • ½ cup butter
  • ¾ cup packed brown sugar
  • 3 tablespoons bourbon
  • ½ cup heavy cream
  • ½ teaspoon cinnamon


To make the bread pudding:

  • Slice croissants with a sharp, serrated knife into 1” cubes. Place croissant cubes onto parchment-lined sheet pan and into a 225-degrees Fahrenheit oven until dried out, about 30-45 minutes. Cool slightly.

  • While croissants are in the oven, soak raisins in bourbon.

  • Whisk eggs in large bowl, then whisk in the milk, cream, sugar and vanilla extract until dissolved.

  • Butter or spray a 13x9-inch baking dish, then place cubed/dried croissants in the dish.

  • Drain raisins and place in custard mixture, keeping bourbon for the sauce. Add raisins to the custard.

  • Pour custard into croissants, mixing and pushing down with your hands to fully submerge all of the bread. Cover and refrigerate for 2 hours.

  • Pre-heat oven to 350 degrees. Bake the bread pudding uncovered for about 40 to 50 minutes until the top is puffed up and golden.

  • Server warm with the bourbon butter sauce.

To make the bourbon sauce:

  • Combine butter and brown sugar in a heavy bottom saucepan over medium heat. Stir until melted and smooth.

  • Add bourbon and cook for 30 seconds before adding the cream and cinnamon. Bring to a simmer and cook for about 5 minutes, stirring frequently.

  • Keep warm or re-warm before serving.


  • Raisins on top can burn, so try to push them down.
  • Re-heat individual bread pudding portions in the microwave for 30 to 45 seconds.
  • Rum easily can be substituted for bourbon in the sauce, if preferred.


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