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Strawberry and Cream Croissant Bread Pudding

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Strawberry and Cream Croissant Bread Pudding
Creamy, sweet and perfect in every bite is the best way to describe this Strawberry and Cream Croissant Bread Pudding topped with a homemade Strawberry Compote. You will want this for breakfast, brunch or as a dessert on mid-afternoon topped with a scoop of vanilla ice cream.
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Instructions
  1. Heat oven to 350 degrees
  2. Make the cream cheese mixture by mixing the softened cream cheese, lemon zest and powder sugar together.
  3. Slice each croissant in half lengthwise. Slather one side with the cream cheese mixture and put them together as a sandwich. Cut into pieces. About 1 inch.
  4. Add the pieces in a small baking dish. a 10x5 loaf pan will do. Note: If you are doubling the recipe, use a 9x13 inch baking pan.
  5. Make the custard. Add eggs, milk (or cream), vanilla extract, and salt to a medium bowl. Whisk until well combined.
  6. Pour the custard over the croissants and gently push down the bread to the custard starts to absorb.
  7. Cover with aluminum foil and bake for 30 minutes.
  8. Remove the foil and continue baking uncovered for about 10 more minutes. Until the bread pudding is golden brown, has risen slightly and the liquid has been completely absorbed.
  9. Make your homemade Strawberry Compote and set it aside.
  10. Remove bread pudding from the oven and let cool just a bit.
  11. Sprinkle with powder sugar.
  12. Serve with a spoonful of homemade Strawberry Compote and enjoy!
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