This is a luxurious, lavish, buttery, and decadent dessert. The top is crunchy and the inside is light and custard-y. Delicious served with a dollop of freshly whipped cream.


Recipe Summary

15 mins
1 hr 10 mins
2 hrs 10 mins
3 hrs 35 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.

  • Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.

  • Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.

  • Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.

  • Remove the bread pudding to a rack and let cool for 10 minutes.

Cook's Note:

Step 2 is important. Do not skip it.

Nutrition Facts

378 calories; protein 8.2g; carbohydrates 34.9g; fat 23.2g; cholesterol 160.6mg; sodium 398.7mg. Full Nutrition