White Chocolate Croissant Bread Pudding

Name: White Chocolate Croissant Bread Pudding
Prep time: 15 min
Total time: 1 h 15 min
Yield: 10 - 12 serving(s)
Ingredients: 1 1/3 c. white chocolate chips; 4 c. half-and-half; 6 large eggs; 1/2 c. granulated sugar; 2 tsp. fresh orange zest; 1/2 tsp. kosher salt; 1 1/2 tsp. vanilla extract; Nonstick cooking spray; 8 large croissants (about 18 ounces); 6 oz. fresh raspberries, divided; 6 oz. fresh blueberries, divided; 1/4 c. sliced almonds; Powdered sugar, to serve; Sweetened whipped cream, to serve

It's dessert for breakfast!

By Leah PerezPublished: May 15, 2023

2 Ratings

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the pioneer woman's white chocolate croissant bread pudding recipe

Caitlin Bensel

Yields:

10 - 12 serving(s)

Prep Time:

15 mins

Total Time:

1 hr 15 mins

With a decadent white chocolate custard, bursting fresh berries, and toasted almonds, this buttery, golden white chocolate croissant bread pudding is begging for a dusting of powdered sugar and a hearty dollop of whipped cream. This breakfast casserole is a stunning brunch main dish or a show-stopping dessert. It is a convenient holiday breakfast idea because it can be assembled ahead of time and popped into the oven by morning. Once the gang gets a peek at the swirly cross-sections of laminated croissant and a whiff of sweet custard, there will be no late sleepers!

What is in white chocolate croissant bread pudding?

This recipe starts out with a simple custard. Melt some white chocolate with hot half-and-half. Slowly add this warm mixture to eggs, sugar, orange zest, and salt, making sure not to curdle the eggs. Stir in some vanilla extract because no dessert is complete without it. Next up: the croissants. Give yourself three days to roll out and prepare… just kidding! Grocery store bakery croissants are the perfect soft, pillowy pastries for this bread pudding. Layer the custard, croissants, berries, and almonds in a nice, roomy casserole dish. After it’s done baking, top it with fresh berries, powdered sugar, mint, whipped cream, or even ice cream! It would also be a dream with a cup of coffee or hot chocolate.

Can white chocolate croissant bread pudding be made ahead of time?

Bread pudding is the perfect make-ahead dish; the croissants will have plenty of time to absorb the custard and make for a thick and delicious treat. Don’t let it sit for more than one night or the croissants will start to lose their beautiful shape. Assemble the pudding and bake covered for 1 hour to take off the fridge chill before uncovering and baking for 15 to 20 minutes more.

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Ingredients

1 1/3 cups
white chocolate chips
4 cups
half-and-half
6
large eggs
1/2 cup
granulated sugar
2 tsp.
fresh orange zest
1/2 tsp.
kosher salt
1 1/2 tsp.
vanilla extract
Nonstick cooking spray
8
large croissants (about 18 ounces)
6 oz.
fresh raspberries, divided
6 oz.
fresh blueberries, divided
1/4 cup
sliced almonds
Powdered sugar, to serve
Sweetened whipped cream, to serve

Directions

1. Step 1Preheat the oven to 325ºF.
2. Step 2Place the white chocolate in a large heatproof bowl. In a medium saucepan, heat the half-and-half over medium heat until steaming. Pour the half-and-half over the white chocolate and allow it to sit for 2 minutes. Whisk until the chocolate is melted and the mixture is smooth.
3. Step 3In a large bowl, whisk the eggs, sugar, orange zest, and salt until well combined. Gradually whisk in the half-and-half mixture until smooth. Stir in the vanilla extract.
4. Step 4Spray a 13-by-9-inch (3-quart) baking dish with nonstick cooking spray. Cut the croissants into thirds. Arrange the croissant pieces in the prepared dish; sprinkle with half of the berries. Carefully pour the white chocolate mixture evenly over the croissant mixture in the baking dish. Sprinkle with the almonds. Let stand at room temperature for 30 minutes. Cover the pudding with aluminum foil and bake until the edges are set but it's still jiggly in the center, 40 to 45 minutes.
5. Step 5Uncover the pudding and bake until golden brown and slightly puffed, 15 to 20 minutes more. Let rest for 5 minutes. Sprinkle with the remaining berries. Dust the pudding with powdered sugar and serve with sweetened whipped cream.