Go Back
Blueberry Croissant Bread Pudding #breadpudding #blueberry #croissant #croissantbreadpudding #cremeanglaise #baking #dessert #dessertrecipe | The Missing Lokness

Blueberry Croissant Bread Pudding

Course Dessert
Keyword baking, blueberry bread pudding, bread pudding, bread pudding with creme anglaise, croissant bread pudding
Author Lokness


  • ½ tablespoon unsalted butter
  • 3 croissants (preferably stale)
  • ¾ cup fresh blueberries
  • ½ cup heavy cream
  • ½ cup whole milk
  • teaspoons vanilla extract
  • 2 large eggs
  • 1 tablespoon plus ¾ teaspoon sugar
  • 1 tablespoon turbinado sugar
  • 2 teaspoons powdered sugar (optional)

Créme Anglaise:

  • ½ cup heavy cream
  • ½ cup whole milk
  • 1 tablespoon vanilla bean paste or 1 plumped vanilla beans (split lengthwise, scraped out seed)
  • 3 large egg yolks
  • ¼ cup sugar


  • The day before, start with the crème anglaise. In a small saucepan, add heavy cream, milk, vanilla bean seeds with pod or vanilla bean paste. Bring to a boil over medium-high heat. Cover with a lid and turn off the heat. Let it sit for about 30 minutes.
  • Meanwhile, in a large bowl, fill with ice cubes. Set aside a smaller bowl that can hold the finished cream and fit on top the bowl of ice.
  • In a medium saucepan, whisk together egg yolks and sugar until pale yellow. While whisking, slowly pour in ¼ of the hot cream mixture. Once combined, add the rest of the cream in a steady stream. Remove and discard bean pod if using. Return the saucepan to the stove and set over medium heat. Cook until reaches 180˚F (82˚C) or the mixture thickens enough to fully coat the back of a spoon. Remove from heat. Pour the cream into the smaller bowl. Set the bowl into the ice bath (larger bowl with ice). Stirring frequently until the mixture is cool completely. Transfer the cream to an air-tight container. For best result, chill in the fridge for 24 hours.
  • For the bread pudding, preheat the oven to 350˚F (177˚C). Place a large piece of aluminum foil on the oven rack to catch any dripping. Grease a 2-cup baking dish with ½ tablespoon unsalted butter.
  • Cut the croissants into ½-inch slices lengthwise with a sharp serrated knife. Layer the croissant slices into the baking dish. If needed, cut into smaller slices to fit better. Place the blueberries in between the slices.
  • In a medium bowl, whisk together heavy cream, whole milk, vanilla extract, eggs, sugar (except for turbinado sugar). Carefully pour the custard over the croissant & blueberries until the batter almost reaches the rim of the baking dish. It may take a few minutes for the croissant to absorb all the liquid. It’s perfectly ok that the top part of the croissant is not submerged. Sprinkle the turbinado sugar all over the pudding.
  • Bake in the oven for 40 to 50 minutes, or until the pudding puffs up and the custard is set. Remove from oven and let cool for 10 minutes. Dust with powdered sugar and serve warm with crème anglaise.


  1. Crème anglaise can be stored in the fridge for 1 week.
  2. Stale croissants can absorb more liquid. I just bought them 1 day ahead.
  3. The baking dish I used is 7½-inch in diameter and 1-inch deep. You can use any similar baking dish that holds 2-cup of liquid.
  4. You can use frozen blueberries instead of fresh. Place them in a bowl of cold water for 4 minutes to thaw before use. Pat dry slightly with paper towels.
  5. The bread pudding would expand and puff up during baking. To catch any dripping, make sure to put a large piece of aluminum foil under your baking dish.
  6. Leftover can be reheat in 350˚F oven. Cover with foil and bake for 14 minutes, then uncover and bake for 6 more minutes. 
(Crème anglaise recipe adapted from Dorie Greenspan via NYT Cooking.)
(Bread pudding recipe adapted from Mon Petit Four.)