Blueberry Croissant Pudding

Food & Home, Rachel Maria's Recipes

Summer is the perfect time, for all things, BLUEBERRY. (Ok, and corn, tomatoes, peaches, and strawberries…) But, since Chase loves blueberries, the most. And, since I recently created this recipe (inspired by Ina Garten’s Croissant Bread Pudding) using blueberries (in lieu of raisins), we’re going with it. This Blueberry Croissant Pudding is sure to be a big hit at your next summer barbecue. I promise!

Blueberry Croissant Pudding

I first made blueberry croissant pudding, a few years ago. But, I almost didn’t, because the recipe I originally used, called for raisins. I don’t like raisins, especially in desserts! The only exception I’ll make is a raisin bagel. (I know. Strange.) It turned out exceptional with the blueberries. It shortly became one of Scott’s favorites, along with our parents’ favorites!

My Mother-in-Law is a great baker. She made this recipe, recently, and tweaked it a bit. (In addition to using the blueberries in lieu of the raisins.) Between the two of us, we pretty much altered it to be it’s own recipe. It’s less fattening, and in our opinion, much tastier! (However, I still need to give most of the credit to Ina! It was her original recipe that got us, here!)

Blueberry Croissant Pudding
You’ll need a 2.5-3 quart baking dish. (A few inches deep).
Blueberry Croissant Pudding
You can use day-old croissants!
Blueberry Croissant Pudding
Fit in as many as you can! (6-8)
Blueberry Croissant Pudding
I prefer whipping up the custard mixture in a large bowl with a handle and spout.
Blueberry Croissant Pudding
After sprinkling the remaining blueberries and pouring the custard mixture, I press it down with my fingers. It’s also best to allow it to soak, for at least 5 minutes, prior to baking.
Blueberry Croissant Pudding
I place the baking dish inside a larger disposable tin. Once it’s on the oven rack, I pour some water in the tin. (About 1-2″) Then, I cover the baking dish with foil and cut a few holes to allow the steam to escape, while baking.
Blueberry Croissant Pudding
Blueberry Croissant Pudding! After it’s done, in the oven, the croissants are a beautiful golden brown. And, the custard should be firmly set. Allow it to cool before serving. I like to serve it room temperature, or warm with some ice cream on top!
Blueberry Croissant Pudding
You can garnish each serving with some fresh mint and some powdered sugar, on top!

Blueberry Croissant Pudding

Blueberry Croissant Pudding


Servings: 8

Blueberry Croissant Pudding

A delicious “bread pudding”, made with croissants and blueberries!


  • 6-8 Croissants (Day Old), Sliced in half
  • 8 Large Egg Yolks
  • 4 Large Eggs
  • 3.5 C Half & Half
  • 1.5 C Skim Milk (Or 2%)
  • 1 T vanilla
  • 1.5 C Sugar
  • 1 Pint Blueberries


  1. Preheat Oven to 350F.
  2. In a large bowl, whisk together eggs, egg yolks, Half&Half, milk, vanilla, and sugar.
  3. Set aside.
  4. In a separate, 9×13″ or 10×15″ baking dish (at least 2″ deep), arrange half of the bottom sliced croissants so they are snug, but not overlapping.
  5. Drizzle most of the blueberries amongst the croissants, and then top each croissant with it’s top-half.
  6. Drizzle remaining blueberries on the top.
  7. Pour the egg mixture across the top of the croissants.
  8. Press the croissants down a bit so they can soak up the egg mixture. Allow to sit for five minutes.
  9. Place baking dish in a larger baking tin, and transfer to the oven rack.
  10. Pour just enough water in the larger baking tin to allow for 1-2″ of water.
  11. Cover the croissant casserole with foil. Make slits in the foil to allow steam to escape.
  12. Cook for 45 minutes with the foil on.
  13. Remove foil and cook for remaining 45 minutes.
  14. Serve warm or room temperature.
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Rachel Scheyer

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