A rich and savory bread pudding made with buttery croissants, gooey melted cheese, and fresh herbs. This comforting and indulgent dish is perfect for Mother’s Day brunch or any special breakfast gathering.
Why You’ll Love This Recipe
- Deliciously rich and cheesy – A combination of cheddar and mozzarella makes this dish extra flavorful.
- Great use for leftover croissants – A perfect way to repurpose stale or day-old croissants.
- Easy to prepare – Simple ingredients and minimal effort make this a stress-free recipe.
- Perfect for brunch gatherings – Serves multiple people and pairs well with other breakfast favorites.
- Customizable – Add bacon, ham, or veggies for a personalized twist.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 large croissants, torn into pieces
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
Directions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Prepare the custard: In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, garlic powder, salt, and black pepper.
- Assemble the dish: Layer the torn croissants in the baking dish and sprinkle the shredded cheese between the layers.
- Soak the croissants: Pour the egg mixture over the croissants, pressing them down slightly to help them absorb the liquid. Let sit for 10 minutes.
- Bake for 35-40 minutes, or until golden brown and set in the center.
- Garnish and serve: Sprinkle fresh parsley on top and serve warm.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 6 servings
- Calories per serving: 380 kcal
Variations
- Bacon & Cheese Croissant Pudding: Add crispy bacon or ham for extra savoriness.
- Veggie Version: Mix in sautéed spinach, mushrooms, or roasted bell peppers.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for heat.
- Herb Infused: Use thyme, rosemary, or chives for more aromatic flavor.
- Gruyère Upgrade: Swap mozzarella for Gruyère cheese for a richer, nuttier taste.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 325°F (160°C) oven for 10-15 minutes or microwave for 30 seconds per slice.
FAQs
Can I use fresh croissants instead of stale ones?
Yes, but slightly stale croissants absorb the custard better and create a richer texture.
What’s the best cheese for this recipe?
Cheddar and mozzarella work well, but Gruyère, Swiss, or gouda are also great choices.
Can I make this dish ahead of time?
Yes, assemble the casserole the night before, refrigerate, and bake fresh in the morning.
How do I prevent my bread pudding from being too dry?
Ensure the croissants are fully soaked in the custard before baking, and do not overbake.
Can I use regular bread instead of croissants?
Yes, but croissants add a buttery richness that elevates the dish.
How do I know when the bread pudding is done?
The center should be set and not jiggle when gently shaken.
Can I make this recipe dairy-free?
Yes, substitute whole milk and heavy cream with almond or oat milk, and use dairy-free cheese.
What’s the best way to serve this dish?
Serve warm with a side of fresh fruit, salad, or crispy bacon for a complete meal.
Can I add eggs on top?
Yes, crack a few eggs over the casserole before baking for an extra-rich dish.
Can I make this a sweet bread pudding instead?
Yes, replace the cheese with a cinnamon-sugar mixture and add vanilla and raisins.
Conclusion
Cheesy Croissant Bread Pudding is a rich, comforting, and versatile dish perfect for Mother’s Day brunch or any special gathering. With its buttery croissants, creamy custard, and melty cheese, this easy-to-make recipe is sure to impress. Try it today and enjoy a delicious homemade treat!
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Cheesy Croissant Bread Pudding
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and savory bread pudding made with buttery leftover croissants, gooey melted cheese, and fresh herbs. A deliciously comforting dish perfect for Mother’s Day brunch!
Ingredients
- 4 large croissants, torn into pieces
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, garlic powder, salt, and black pepper.
- Layer the torn croissants in the baking dish, sprinkling cheese between the layers.
- Pour the egg mixture over the croissants, pressing them down slightly to soak. Let sit for 10 minutes.
- Bake for 35-40 minutes, or until golden and set in the center.
- Garnish with fresh parsley and serve warm!
Notes
- Use stale croissants for better absorption of the egg mixture.
- Add cooked bacon or sautéed mushrooms for extra flavor.
- Serve with a side of fresh greens for a balanced brunch.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Savory Bake
- Method: Baking
- Cuisine: French-inspired
