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–+ servings
plated bread pudding with crème anglaise sauce, linen napkins, fork and spoon
Christine miller

Butterscotch Croissant Bread Pudding with Dried Cherries

5 from 1 vote
A great way to transform stale croissants into a delicious and elegant dessert.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 large servings
Course: Breakfast, Dessert
Cuisine: American, British
Calories: 888
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs. Butter croissants
  • 5 whole Eggs
  • 32 oz Half & Half
  • 8 oz Granulated Sugar
  • 10 oz Dried Cherries You can use dark or tart cherries or a combination of the two.
  • 1 11 oz bag Butterscotch Chips
  • 1 teaspoon Vanilla Extract See the notes above discussing the best Vanilla Extract to use.
  • ½ teaspoon Salt
  • 4 oz Butter unsalted
  • as needed Pan release spray

Equipment

  • 2 large mixing bowls
  • 1 9 inch by 13-inch baking dish
  • 1 wire whip
  • 1 baking sheet pan
  • 2 sheets of parchment paper
  • 1 Rubber Spatula
  • 1 Kitchen Scale
  • 1 liquid measuring cup
  • 1 Measuring Spoon Set
  • 1 Cooling rack

Method
 

  1. heat oven to 350℉.
  2. Line a baking sheet pan with a sheet of parchment paper and assemble the croissants on the pan.
  3. Place the croissants in the oven for about 10 minutes or until crispy.
  4. Tear the croissants into rough pieces using your hands and place in a large bowl.
  5. Crack the eggs into the other large bowl.
  6. Add the sugar, vanilla extract, and salt to the eggs and whisk to combine.
  7. Add the half & half to the sugar and egg mixture and whisk to combine.
  8. Add the dried cherries and butterscotch chips to the mixing bowl with the torn croissants.
  9. Pour the half & half, sugar, and egg mixture into the large bowl containing the croissants, dried cherries, and butterscotch chips, and mix to combine using the rubber spatula.
  10. Spray and line the 9 x 13-inch baking dish (see the notes above regarding lining the baking pan if needed).
  11. Evenly distribute the croissant mixture into the prepared baking dish, and distribute the pieces of butter over the top of the mixture.
  12. Spray one side of a piece of aluminum foil with pan spray release and place it tightly over the baking dish.
  13. Place pan in the heated oven for 30 minutes.
  14. After 30 minutes remove the foil and place back into the oven for 30 additional minutes or until the top is golden brown
  15. Remove from the oven and place the pan on a cooling rack for at least 20 minutes before cutting. Serve it with Creme Anglaise and enjoy!

Nutrition

Calories: 888kcalCarbohydrates: 123gProtein: 16gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 116mgSodium: 760mgPotassium: 291mgFiber: 6gSugar: 71gVitamin A: 2505IUVitamin C: 1mgCalcium: 227mgIron: 3mg

Notes

This Croissant Bread Pudding is a great way to transform stale croissants into a delicious dessert or Brunch recipe! You can make this recipe ahead of time, cool it overnight in the refrigerator, and cut into serving portions that can be reheated in the oven or microwave when you are ready to serve it! (see the notes below for reheating instructions)

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