Espresso Bread Pudding


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  • 24 oz day old croissants (12 store prepared croissants)
  • 3 shots espresso
  • 1 Tbsp vanilla
  • 1 1/4 cup milk
  • 1 1/4 cup light cream
  • 3/4 cup sweetened condensed milk
  • 4 eggs
  • 1/2 cup sugar
  • cinnamon to sprinkle overtop


  1. Oven at 350 degrees.
  2. Cut the day old croissants into medium-large pieces.
  3. In a large bowl add the milk, cream, condensed milk, eggs, sugar, vanilla and slightly cooled espresso. Whisk until well combined.
  4. Add the croissant into the custard mixture. Let it sit for a few minutes, tossing once or twice.
  5. Using a slotted spoon add the croissant to a buttered 9×9 pan. Pour the remaining custard over top. Sprinkle the top with cinnamon. Cover with foil.
  6. Place the 9×9 pan into a roasting pan and pour in enough water to go just under 1/2 way up the baking dish.
  7. Bake covered for 35 minutes. Uncover and bake another 25 minutes or until the custard is set and the top is lightly golden.

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