About the Recipe
If you’ve ever found yourself with a few day-old croissants and weren’t sure what to do with them—this is it. This Croissant Breakfast Pudding is the ultimate in cozy comfort meets café indulgence. It reminds me a little of my Pumpkin Spice Bread Pudding—warm, custardy, and spiced just right—but here, buttery croissants steal the show.
The best part? You don’t need fresh ones. In fact, slightly stale croissants work even better, soaking up that cinnamon-maple custard like a dream. Think of it as a laid-back version of baked French toast, with all the richness and none of the fuss. And if you’ve ever had my Hazelnut Croissants, you already know how magical croissants can be when they’re baked into something special.
Whether you’re planning a relaxed weekend brunch, need a make-ahead holiday breakfast, or just want to turn leftovers into something spectacular, this recipe has you covered. It’s quick, satisfying, and tastes like something you’d get at a cozy little bistro—only easier.
A delicious way to use up stale croissants – This recipe gives new life to leftover pastries.
Effortlessly impressive – It looks and tastes fancy, but it’s incredibly simple to make.
Perfect balance of sweet and cozy – The maple syrup adds rich depth while the cinnamon brings warmth.
Make-ahead friendly – You can assemble it the night before and bake in the morning.
Crowd-pleaser – Whether it’s brunch with friends or a lazy Sunday with family, it hits the spot every time.
What You'll Love
Can I use fresh croissants? You can, but day-old croissants soak up the custard better and give the pudding a heartier texture. If using fresh ones, toast them lightly first.
Can I prep this the night before? Absolutely! Assemble the pudding and keep it covered in the fridge overnight. In the morning, let it come to room temp while the oven preheats, then bake as directed.
Can I add anything else? Totally—try tossing in a handful of chopped pecans, a sprinkle of chocolate chips, or some fresh berries before baking.
Do I need to use both milk and cream? Using both gives a nice balance of richness and lightness. If you only have one or the other, you can use 1 cup total of either.
How do I store leftovers? Cover and refrigerate for up to 3 days. Reheat in the oven or microwave until warm.
Can I make this dairy-free? Yes! Use your favorite dairy-free croissants, plant-based milk and cream alternatives, and it’ll still turn out lovely.
Frequently asked Questions
Ingredints Explained
Ingredients
3–4 day-old croissants (about 180–240g total)
120 ml (½ cup) milk
120 ml (½ cup) heavy cream
2 large eggs (approx. 100g total)
120 ml (½ cup) pure maple syrup
1 tsp ground cinnamon (about 2.5g)
Preparation
In a medium bowl whisk together your milk, cream and eggs until eggs are completely blended in. Add in the maple syrup and cinnamon and whisk some more until everything is well incorporated.
In a shallow baking dish, tear up your croissants into large uneven chunks. They don"t need to be pretty. Once your croissants cover the entirety of your baking dish, pour your milky egg mixture over top.
Heat your oven to 350F.
Place your dish on the center rack and bake for 15-20 minutes or until the egg mixture has been cooked through and absorbed.
Let the croissant pudding cool for a few minutes and serve while warm.
I personally like to eat it as is, since there is already maple syrup in the recipe, I do not think it needs more (even though my kids would argue that point).
I do also love to serve it with fresh berries, and if I want to be extra indulgent, a dollop of whipped cream.
Tip: If you want to try something a little different, try sprinkling a little salt and pepper on top. My husband taught me that combo with my french toast when we first met. I can't eat it any other way now. The salt and pepper perfectly compliment the sweetness of the maple syrup, giving you that heavenly sweet and salty combo we all love so much.
Enjoy!