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Cranberry Croissant Bread Pudding

Author Joy in Every Season


  • 6-8 maybe more large croissants (enough to FILL large rectangle baking dish)
  • 1- 8 ounce bag frozen cranberries
  • 1/4 cup butter melted
  • 6 large eggs
  • 4 cups whole milk
  • 3/4 cup sugar plus 1-2 TBSP sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • For serving:
  • powdered sugar
  • fresh whipped cream


  • Preheat oven to 375.
  • Lightly butter or grease large baking dish (pan should be filled with croissants)
  • Cut the croissants into large chunks and place into buttered baking dish. Distribute frozen cranberries amongst the croissant pieces.
  • In a large bowl, whisk together eggs, milk, melted butter, 3/4 cup sugar, vanilla, and cinnamon.
  • Pour egg/milk mixture over croissants. Sprinkle with 1-2 TBSP sugar.
  • Bake uncovered for 60-75 minutes or until a knife inserted in center comes out clean.
  • **If needed and croissants are starting to brown too much, loosely tent with foil for last 15-ish minutes of baking time.
  • Serve with a dusting of powdered sugar and fresh whipped cream :)