Cranberry Croissant Bread Pudding
  • 6-8 (maybe more) large croissants (enough to FILL large rectangle baking dish)
  • 1- 8 ounce bag frozen cranberries
  • ¼ cup butter (melted)
  • 6 large eggs
  • 4 cups whole milk
  • ¾ cup sugar plus 1-2 TBSP sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • For serving:
  • powdered sugar
  • fresh whipped cream
  1. Preheat oven to 375.
  2. Lightly butter or grease large baking dish (pan should be filled with croissants)
  3. Cut the croissants into large chunks and place into buttered baking dish. Distribute frozen cranberries amongst the croissant pieces.
  4. In a large bowl, whisk together eggs, milk, melted butter, ¾ cup sugar, vanilla, and cinnamon.
  5. Pour egg/milk mixture over croissants. Sprinkle with 1-2 TBSP sugar.
  6. Bake uncovered for 60-75 minutes or until a knife inserted in center comes out clean.
  7. **If needed and croissants are starting to brown too much, loosely tent with foil for last 15-ish minutes of baking time.
  8. Serve with a dusting of powdered sugar and fresh whipped cream :)
Recipe by Joy In Every Season at