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Lemon Blueberry Croissant Bread Pudding

Indulgent Lemon Blueberry Croissant Bread Pudding Bliss

This Lemon Blueberry Croissant Bread Pudding combines rich custard with sweet blueberries for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 6 croissants Day-old Croissants Using day-old croissants prevents sogginess.
  • 4 large Eggs Essential for binding and creaminess.
  • 3/4 cup Sugar Sweeten to taste.
  • 2 cups Whole Milk Adds creaminess; can swap for almond milk.
  • 1 cup Heavy Cream For a luxurious texture; can use coconut cream.
For the Flavor
  • 8 oz Cream Cheese Use softened to enhance creaminess.
  • 1 tsp Vanilla Extract Essential for deepening flavors.
  • 1 tbsp Lemon Zest Infuses a bright, citrusy note.
For the Mix-ins
  • 2 cups Blueberries Fresh or frozen, adjust for preference.
  • 1 tsp Cinnamon Optional for added warmth.
For Serving
  • 1 cup Powdered Sugar For dusting.
  • 1/2 cup Maple Syrup For drizzling.

Equipment

  • Baking Dish
  • Mixing bowl

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C). Grease a baking dish to prevent sticking.
  2. Tear the day-old croissants into bite-sized pieces and evenly place them in the greased dish.
  3. Beat together the eggs, sugar, whole milk, heavy cream, and softened cream cheese until smooth.
  4. Add the vanilla extract and lemon zest to the custard mixture and stir gently to combine.
  5. Pour the custard mixture over the croissant pieces and gently press down to coat.
  6. Sprinkle the blueberries evenly on top of the croissant layer.
  7. Bake for 45-50 minutes or until golden brown and set.
  8. Cool for 10 minutes before serving with powdered sugar or maple syrup.

Notes

Optional: Serve warm with a scoop of whipped cream for extra indulgence.