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Lemon Blueberry Croissant Bread Pudding

Irresistibly Delicious Lemon Blueberry Croissant Bread Pudding

This Lemon Blueberry Croissant Bread Pudding is a delicious comfort food that’s perfect for a cozy breakfast or brunch gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Custard
  • 6 cups day-old croissants torn into bite-sized pieces
  • 8 oz cream cheese softened
  • 4 large eggs
  • 1 cup whole milk can substitute with almond milk
  • 1 cup heavy cream can replace with coconut cream
  • 3/4 cup granulated sugar adjust to taste
  • 1 tbsp vanilla extract
  • 2 tbsp lemon zest
For the Blueberries
  • 2 cups fresh or frozen blueberries
Optional Spices
  • 1 tsp cinnamon optional
  • 1/4 tsp nutmeg optional

Equipment

  • Baking Dish
  • Mixing bowl
  • Spatula

Method
 

How to Make Lemon Blueberry Croissant Bread Pudding
  1. Preheat your oven to 350°F (175°C) and grease a medium-sized baking dish.
  2. Gently tear your day-old croissants into bite-sized pieces, spreading them evenly across the baking dish.
  3. In a large mixing bowl, beat together the softened cream cheese, granulated sugar, eggs, whole milk, heavy cream, vanilla extract, and lemon zest until smooth.
  4. Pour your creamy custard over the croissant pieces, using a spatula or your hands to press them down.
  5. Scatter fresh or frozen blueberries generously over the top.
  6. Slide your baking dish into the preheated oven and bake for approximately 45 minutes.
  7. Allow the casserole to rest for about 10 minutes before serving.
  8. Before serving, dust with powdered sugar or drizzle with maple syrup if desired.

Notes

Serve warm for the best experience, optionally with whipped cream or fruit compote.