This rustic croissant bread pudding recipe is the epitome of comfort with the delicate flakiness of the croissants, the juicy sweetness of ripe peaches, and the tangy richness of buttermilk. All of these flavors come together to create a mouth watering dessert that will become a family favorite for years to come.
A few weeks ago I discovered the Magnolia Table with Joanna Gaines cooking show on one of the apps we have on our television. I thought I’d check out the show to see what types of recipes she shared and within minutes I was hooked. That entire weekend I found myself glued to the tv watching show after show (I won’t admit to how many episodes I watched!).
One of the recipes she shared was a buttermilk blueberry puff that I knew I wanted, no needed to make in my own kitchen. On my weekly trip to the grocery store I gathered all the ingredients I would need for the recipe. And oh my gosh let me tell you…it was the best bread pudding I’ve ever eaten!
It was light & airy, decadent & rich all in one bite!
I couldn’t keep this amazing dessert to myself so I decided to put my own twist on it with the addition of sweet peaches, and share the easy recipe here on the blog.
Peaches to me are the ultimate nostalgic summer fruit. They remind me of my Grandma Cunningham and her famous peach pie. The addition of this fruit was a no-brainer choice for me to pair with this croissant bread pudding because with one bite, I’m transported right back to summers in Iowa on grandma’s farm.
So, get ready to treat your taste buds to the most delicious croissant bread pudding you’ve ever tasted & that the whole family will love. Seriously, that’s no exaggeration!!! Whether it’s a chilly winter evening or a balmy summer day, this rustic and cozy dessert is perfect any time of the year.
Why You’ll Love This Croissant Bread Pudding Recipe
- Irresistible Flavor Combination: The buttery, flaky croissants provide a rich base, the sweet & juicy peaches add a burst of freshness, and the buttermilk adds a delightful tang & creaminess.
- Texture Heaven: The croissants baked in the custard mixture results in a lusciously moist and tender bread pudding with a slightly crispy top.
- Versatile Dessert: This croissant bread pudding can be enjoyed any time of the year. Serve it warm during the colder months for a cozy treat that will warm the belly and the soul. In summer, enjoy it at room temperature or chilled for a refreshing and satisfying dessert option. Its adaptability makes it perfect for any occasion, whether it’s a casual family gathering or an elegant dinner party.
- Easy to Make: Despite its impressive flavors and textures, this croissant bread pudding recipe is surprisingly easy to make. With just a handful of simple ingredients and straightforward instructions, you can whip up this delicious bread pudding in no time. It’s an excellent choice for both experienced bakers and those new to the kitchen.
- The Ultimate Comfort Food: Bread pudding has long been celebrated as the epitome of comfort food, and this recipe takes it to the next level. With its warm, cozy, and nostalgic qualities, this dessert is like a hug on a plate. It has the power to transport you back to cherished memories while also creating new ones with each bite.
Easy Croissant Bread Pudding RecipeJump to Recipe
Croissant Bread Pudding Ingredients
- 8 tbsp Room Temperature Salted Butter (plus 1 tbsp for baking dish)
- 12 cups Cubed Large Croissants
- 2 cups Fresh Peaches, peeled, pitted, & cubed
- 1 cup Granulated Sugar
- 6 Large Room Temperature Eggs
- 2 cups Heavy Cream
- 1 cup Buttermilk
- 2 tbsp Good Quality Vanilla Extract
- 1 tbsp Course Raw Sugar
Warm Bread Pudding Instructions
Preheat the oven to 375°F. Grease a deep baking dish with the 1 tablespoon of butter or cooking spray.
Spread the croissant cubes evenly in the dish. Top with cubed peaches.
In a stand mixer or with a handheld electric mixer in a medium bowl, beat the 8 tablespoons butter with the granulated sugar on medium speed until creamy. Beat in the eggs, one at a time, beating well after each addition. Then, beat in the cream, buttermilk, and vanilla (the mixture may appear curdled).
Pour the milk mixture over the layers of croissants and peaches in the casserole dish. Sprinkle the tops of the croissants with the coarse sugar.
Bake until a knife inserted near the center comes out clean, about 35 minutes.
Serve warm (or cold) and enjoy!
Croissant Pudding Notes
Cooking and baking are all about experimentation and making recipes your own. Feel free to adapt this croissant bread pudding recipe to suit the tastes of you and your family. Here are a few things to consider when making this recipe.
- Croissant Selection: While using day old croissants is ideal for this recipe, you can certainly use fresh croissants. Just keep in mind that fresher croissants might be more delicate and may require a shorter soaking time to avoid becoming overly soggy.
- Peaches: Opt for ripe, juicy peaches for the best flavor.
- Customize the Spices: Feel free to experiment with different spices to enhance the flavors of this dessert. Add a little bit of nutmeg or cardamom for a warm, aromatic touch.
- Don’t Overbake: Keep a close eye on the bread pudding as it bakes to prevent it from drying out. The top of the bread pudding should be golden brown, and the center should be set with a slight jiggle.
- Serving Suggestions: While the delicious bread pudding is delicious on its own, you can elevate it with various serving suggestions. Serve it warm with a drizzle of caramel sauce, a scoop of vanilla ice cream, or a dollop of whipped cream (Mr. ERH’s personal favorite!).
- Leftovers: Store them in an airtight container in the refrigerator. The warm bread pudding can be reheated in the microwave or served cold for a quick and comforting dessert the next day.
- Get Creative: While this recipe highlights the delightful combination of peaches and buttermilk, don’t be afraid to get creative with your fruit. You can substitute the peaches with other fruits like berries, apples, or pears.
What if I don’t have buttermilk, can I still make this easy recipe?
Yes you can! There are quick & easy ways to make your own buttermilk substitute at home.
To make a simple buttermilk alternative, pour 1 tablespoon of lemon juice or white vinegar into a measuring cup. Then, add enough milk (preferably whole milk) to reach the 1 cup mark. Stir the mixture gently and let sit for about 5 minutes.
The acid in the lemon juice or vinegar will react with the milk, creating a tangy substitute similar to buttermilk.
Can I use other fresh fruit in this baked dessert?
While peaches bring a delightful sweetness and juiciness to this croissant bread pudding, there are several other fruits that would be equally delicious in this dessert.
Fresh berries, such as raspberries, blueberries, or strawberries, add a burst of vibrant color and a tart sweet contrast to the buttery croissants.
Sliced apples or pears provide a comforting and slightly tart flavor that pairs well with the custard base.
For a tropical twist, diced mango or pineapple can infuse the bread pudding with a tangy, exotic flair.
Don’t be afraid to experiment the endless possibilities of fruit combinations in this comforting, delicious dessert!
How long will this croissant bread pudding last?
When stored properly, this croissant bread pudding can last for up to 3-4 days in the refrigerator.
After baking, allow the pudding to cool completely, then cover pan tightly with plastic wrap or transfer dessert to an airtight container and place in the refrigerator.
When you’re ready to enjoy another serving, you can reheat individual servings in the microwave or warm the entire dish (covered with aluminum foil) in a low oven.
View my google web story, The Best Croissant Bread Pudding Recipe You Will Ever Bake!
You Might Also Enjoy
If you enjoyed this blog post, here are a few more posts that you might be interested in!
- My Grandma’s Old Fashioned Peach Pie Recipe
- Sourdough Fresh Toast Casserole
- Bakery Style Chocolate Chip Muffins
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Croissant Bread Pudding With Buttermilk & Peaches
- 1 stick Room Temperature Salted Butter plus 1 tbsp for baking dish
- 12 cups Cubed Croissants 6-8 large
- 2 cups Fresh Peaches skins removed, pitted, and cubed
- 1 cup Granulated Sugar
- 6 large Eggs
- 2 cups Heavy Cream
- 1 cup Buttermilk
- 2 tbsp Pure Vanilla Extract
- 1 tbsp Course Raw Sugar
- Preheat the oven to 375°F. Grease a 9" x 13" x 3" baking dish with the 1 tablespoon butter.
- Spread the croissant cubes evenly in the dish. Top with cubed peaches.
- In a stand mixer or with a handheld electric mixer, beat the 8 tablespoons butter with the granulated sugar on medium speed until creamy. Beat in the eggs, one at a time, beating well after each addition. Then, beat in the cream, buttermilk, and vanilla (the mixture may appear curdled).
- Pour over croissants and peaches in the baking dish. Sprinkle with the coarse sugar.
- Bake until a knife inserted near the center comes out clean, about 35 minutes. Serve warm.
- The bread pudding is best eaten warm but leftovers can be covered and stored in the refrigerator for up to 3-4 days.