I brought home several things from my Paris writing workshop this summer: pages of notes, new ideas for stories, and a renewed appreciation for the little things that make a place memorable.
I also brought home an infatuation with French food. Specifically, the pastries and the sauces—those buttery, creamy, deeply flavored sauces that seem to turn an ordinary meal into something special.
This croissant bread pudding is my attempt to bring a little of that feeling home. It combines my mother’s bread pudding recipe—God love her, she’s got the sauce down!—with a French take on the bread pudding itself. It begins with buttery croissants and ends with a warm sauce poured over the top: simple, comforting, and just French enough to make an ordinary afternoon feel like a small escape.
For lingering afternoons, strong coffee, and dessert shared around the table.
I hope this one makes it to your table, too.
INGREDIENTS
FOR THE BREAD PUDDING
- 3 day-old croissants, torn into large pieces
- 3 eggs
- 2 cups whole milk
- ½ cup sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp salt
- optional: raisins, slivered toasted almonds, or another favorite
FOR THE WARM BUTTER SAUCE
- 1 stick butter
- 1 cup milk
- 1 cup confectioners’ sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
DIRECTIONS
1. PREPARE THE DISH
Preheat the oven to 350°F. Butter a 9×13-inch baking dish and arrange the torn croissants evenly inside.
2. MAKE THE CUSTARD
In a large bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt until smooth.
3. SOAK
Pour the custard over the croissants, gently pressing them into the liquid. Let stand for 20–30 minutes, allowing the croissants to absorb the custard.
4. BAKE
Bake for 40–50 minutes, or until the top is golden brown and the center is just set.
5. MAKE THE BUTTER SAUCE
Whisk the cornstarch into the milk until smooth.
In a saucepan over medium heat, melt the butter. Stir in the confectioners’ sugar, then whisk in the milk mixture. Cook, stirring constantly, until the sauce begins to thicken. Remove from the heat and stir in the vanilla.
6. SERVE
Serve warm with generous spoonfuls of warm butter sauce.
I love this recipe with our Gothic Roast Coffee, ground at home and brewed with a French press. It’s a total cozy-moment indulgence—the rich, dark coffee is the perfect counterpoint to the buttery, custardy bread pudding.
Note: you could try this recipe in an 8x8 dish for a thicker bread pudding. I’d increase to 50-60 minute cook time and increase if needed.
Enjoy,
—Poplar & Prose
If you make this croissant bread pudding, I'd love to hear about it. What did you serve with it? Did you linger over a book and dine solo, or did you serve a crowd? I'd bet you came close to licking the plate clean with that warm butter sauce :)
The best recipes have a story, don't you think?
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