Warm Croissant Bread Pudding recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›The Henry›Warm Croissant Bread Pudding Recipe

Warm Croissant Bread Pudding Recipe

Inspired by The Henry
Time1h
Serves6

toasted pecan, caramel ice cream, whiskey raisin

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Croissants

Preheat your oven to 350°F (175°C). Tear the croissants into bite-sized pieces and place them in a large mixing bowl.

2

Mix the Custard

In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until well combined.

3

Combine Ingredients

Pour the custard mixture over the torn croissants. Add the toasted pecans and whiskey-soaked raisins, gently folding to combine. Let it sit for about 15 minutes to allow the croissants to absorb the mixture.

4

Bake the Pudding

Transfer the mixture into a greased baking dish and spread it out evenly. Bake in the preheated oven for about 30-35 minutes or until the top is golden and the custard is set.

5

Serve

Let the bread pudding cool for a few minutes before serving. Serve warm with a scoop of caramel ice cream on the side.