It’s this cozy time of year that the smells of croissant pumpkin bread pudding fill our kitchen. The tender and flaky chunks of croissant are amazing. The top of the bread pudding gets that crispy croissant texture. And the body is that luscious custard like bread pudding texture with all the flavors of pumpkin pie. And you know what’s the best part about this? Costco croissants are fantastic and super budget friendly! We’re obsessed and try our best to avoid Costco unless it’s super important to stop by. So getting a box of croissants is a great excuse to trek to Costco for a few hours.

serving of croissant pumpkin bread pudding with whipped cream

Pumpkin Spice Bread Pudding using Croissants

If you have leftover croissants or scored a $5.99 dozen of Costco croissants, then you’re in for a treat. Seriously, the value and quality of Costco croissants can’t be beat. This makes our bread pudding recipe even more affordable. Walmart also has some great bulk croissants along with many popular grocery stores. Don’t waste expensive bakery croissants for this bread pudding. Save those buttery and expensive croissants for enjoying solo with your favorite coffee and tea. But the other bulk or budget friendly croissants are perfect for our recipe.

Video: Croissant Pumpkin Bread Pudding Recipe

baking dish of croissant pumpkin bread pudding

Different Spices to Use with Pumpkin Puree

You can just use pumpkin pie spice for the easiest ingredients. It’s so accessible this time of year. But a combination of ground cinnamon, some clove, cardamom, ground nutmeg and/or allspice works great. Just create your own custom flavors so each bite of the croissant bread pudding is to your liking. If you have some regular brioche bread you can make our regular pumpkin spice bread pudding recipe.

serving of croissant pumpkin bread pudding with whipped cream

Croissant Pumpkin Bread Pudding

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
The amount of croissants used in the recipe doesn't need to be precise. But if you use less the bread pudding will be more custardy. We've found 1 large Costco croissant equals about 1 cup of cubed croissants. And one large regular grocery store croissant usually equals about 3/4 cup cubed.
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Ingredients

  • 8-10 cups (2-2.37 l) cubed croissants , cut into 1-inch (2.5cm) pieces (about 8-10 large Costco sized croissants worth)
  • 5 large eggs , beaten
  • 15 oz. (425 g) pumpkin puree (about 1 3/4 cups)
  • 2 cups (480 ml) milk
  • 2 cups (440 g) packed brown sugar
  • 1 Tablespoon (15 ml) vanilla extract
  • 1 Tablespoon (6 g) pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, & 1/2 teaspoon clove)
  • 1/2 teaspoon (3 g) salt
  • powdered sugar , for dusting top of bread pudding
  • 2 cups (480 ml) whipped cream or whipped topping (optional) *see note below recipe

Equipment

Instructions 

  • Grease or butter a 9”x13” (22x33cm) baking dish. Preheat oven to 350°F (175°C).
    Preheat oven
  • Cut the croissants into approximately 1-inch (2.5cm) cubes.
    cutting croissant cubes
  • In a large bowl, beat the 5 eggs. Whisk in 15 oz of pumpkin puree, 2 cups milk, 2 cups packed brown sugar, 1 Tablespoon vanilla extract, 1 Tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, & 1/2 teaspoon clove), and 1/2 teaspoon salt.
    egg and pumpkin mix
  • Add the 8-10 cups of croissant pieecs into the bowl of pumpkin mixture and gently stir to evenly mix.
    egg pumpkin curd added to croissant cubes
  • Pour the croissant bread pudding into the prepared baking dish and spread evenly.
    raw bread pudding mix
  • Bake at 350°F (175°C) for 45 minutes – 1 hour, or until set and golden.
    baked croissant bread pudding
  • Allow to cool. Dust with optional powdered sugar and serve with dollops of whipped cream.
    dusting of powdered sugar over bread pudding

Notes

This recipe is extra delicious with a homemade pumpkin puree. Depending on the pumpkin you make the puree out of, some homemade purees will be a bit more watery than the commercially bought canned purees. If so, reduce the amount of puree to 3/4 cup or increase baking times to make sure it bakes through.
For homemade whipped cream: Combine 1 cup heavy cream, 1 Tablespoon powdered sugar, and 1/2 teaspoon vanilla extract. Whip together until it reaches soft-medium peaks (the peaks or tip don’t quite hold up on their own). 
Tip – Start slow to avoid splattering the cream everywhere. After it starts to thicken increase speed to get closer to the desired texture. When you are getting close to soft peaks, slow down again or whisk by hand to finish. It can go from soft peaks to over whipped and breaking fairly quickly when whipping with a mixer.

Video

Nutrition Information per Serving

Calories: 471kcal, Carbohydrates: 68g, Protein: 9g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 130mg, Sodium: 382mg, Potassium: 270mg, Fiber: 2g, Sugar: 46g, Vitamin A: 3866IU, Vitamin C: 1mg, Calcium: 133mg, Iron: 2mg
Course: Breakfast, Dessert
Cuisine: American
Calories: 471

Can you Freeze Leftovers?

If you seriously have any leftovers, then sure freeze it. But honestly, when you thaw the bread pudding it gets really mushy. You should let it thaw completely, then warm it in the oven for a while until it dries up a bit and becomes slightly crisp on top.

Toppings to serve with bread pudding

It’s always a treat to add a dollop of fresh whipped cream, cool whip or vanill ice cream on top. The extra creamy sweetness on top of a chunky serving of the bread pudding is divine.

serving of bread pudding with whipped cream on top

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