Eggnog Croissant Bread Pudding with Cranberries Recipe

Introduction

This Eggnog Croissant Bread Pudding is a cozy and indulgent dessert perfect for the holiday season or any special breakfast. Using day-old croissants soaked in a rich eggnog custard, it offers a delightful blend of creamy, spiced flavors with bursts of fresh cranberries.

Ingredients

• 3 to 5 day-old croissants (4 to 5 cups chopped)
• 3 large eggs
• 1 1/2 cups eggnog
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 pinches freshly grated nutmeg
• 1/2 cup fresh cranberries

Instructions

1. Step 1: Chop the croissants into 1-inch bite-sized pieces using a serrated knife.
2. Step 2: Grease an 8×8 inch square baking dish with cooking spray. In the dish, whisk together the eggs, eggnog, sugar, vanilla extract, cinnamon, salt, and nutmeg until well combined.
3. Step 3: Add the chopped croissants to the custard mixture and gently toss to coat all pieces evenly. Spread the mixture into an even layer in the baking dish and scatter the fresh cranberries on top.
4. Step 4: Let the mixture sit at room temperature for 20 to 30 minutes to absorb the custard. If preparing ahead, cover the dish and refrigerate overnight.
5. Step 5: Preheat the oven to 350°F. Bake the bread pudding for 35 to 45 minutes, or until the top is puffed and golden brown. Serve warm.

Tips & Variations

• For extra richness, drizzle a little maple syrup or caramel sauce over the pudding before serving.
• Substitute fresh cranberries with dried cranberries or chopped nuts for a different texture.
• Use flavored eggnog, like vanilla or spiced, to enhance the custard’s depth of flavor.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 325°F oven until heated through. This bread pudding is best served warm to enjoy its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh croissants instead of day-old ones?

While fresh croissants can work, day-old croissants absorb the custard better without becoming overly soggy, resulting in a firmer texture in the pudding.

Is it necessary to let the bread pudding soak before baking?

Yes, allowing the croissants to soak in the custard for 20 to 30 minutes ensures they absorb enough liquid for a creamy texture. Soaking overnight intensifies the flavor and texture even more.

Eggnog Croissant Bread Pudding with Cranberries Recipe

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★★★★★

4.9 from 124 reviews

• Author: Lana
• Total Time: 55 minutes (or overnight if soaking in fridge)
• Yield: 6 servings 1x

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Description

A rich and comforting Eggnog Croissant Bread Pudding that combines buttery croissants soaked in a spiced eggnog custard, studded with tart cranberries, and baked to a golden perfection. This indulgent dessert or brunch treat is easy to prepare and perfect for holiday gatherings or cozy mornings.

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Ingredients

Scale 1x2x3x

Bread

• 3 to 5 day old croissants (4 to 5 cups when chopped)

Custard

• 3 large eggs
• 1 1/2 cups eggnog
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 pinches freshly grated nutmeg

Fruit

• 1/2 cup fresh cranberries

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Instructions

1. Chop Croissants: Using a serrated knife, cut the croissants into 1-inch bite-sized pieces to ensure they soak up the custard evenly.
2. Prepare Custard: Grease an 8×8 inch square baking dish with cooking spray. In the dish, whisk together the eggs, eggnog, sugar, vanilla extract, ground cinnamon, salt, and freshly grated nutmeg until well combined.
3. Combine Bread and Custard: Add the chopped croissants to the custard mixture and gently toss to coat all pieces evenly. Spread the mixture into an even layer in the baking dish and scatter fresh cranberries on top.
4. Soak Mixture: Let the bread soak at room temperature for 20 to 30 minutes to absorb the custard fully. Alternatively, cover and refrigerate overnight for a make-ahead option.
5. Bake: Preheat the oven to 350°F (175°C). Bake the pudding for 35 to 45 minutes until the top is puffed and golden brown. Serve warm for the best flavor and texture.

Notes

• Day-old croissants work best as they absorb the custard without becoming mushy.
• Allowing the bread to soak overnight enhances the flavor and texture.
• Fresh cranberries can be substituted with dried cranberries if preferred.
• Serve with a dusting of powdered sugar or a drizzle of maple syrup for extra sweetness.
• Ensure the baking dish is well greased to prevent sticking.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Eggnog bread pudding, croissant bread pudding, holiday dessert, baked custard, cranberry dessert