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Easy Cranberry Croissant Bread Pudding Recipe with Orange Zest

Easy Cranberry Croissant Bread Pudding Recipe

A buttery croissant bread pudding made with dried cranberries, orange zest, cinnamon, and a creamy egg-and-milk custard. Serve it warm with powdered sugar or a simple orange glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large Plain butter croissants, preferably day-old, cut or torn into 1-inch pieces
  • 1 cup Dried cranberries
Custard
  • 4 eggs Large eggs
  • 2 cups Whole milk
  • 1/2 cup Granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 1 teaspoon Finely grated orange zest
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Fine salt
  • 2 tablespoons Unsalted butter, melted
For the Dish
  • as needed Unsalted butter for greasing
Optional Finishes
  • 1/2 cup Powdered sugar
  • 1 tablespoon Orange juice for glaze
  • 1/2 cup Chopped pecans or walnuts

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and butter an 8-inch-square or similar 2-quart baking dish.
  2. Arrange the 1-inch croissant pieces in the prepared dish and scatter the dried cranberries evenly over the top.
  3. Whisk the eggs, whole milk, sugar, vanilla, orange zest, cinnamon, salt, and melted butter in a bowl until the sugar is mostly dissolved and the custard is evenly blended.
  4. Pour the custard evenly over the croissants, then press the pieces down gently so they absorb the liquid.
  5. Let the assembled pudding stand for 20 to 30 minutes before baking so the slightly stale croissants soak thoroughly.
  6. Bake uncovered for 40 to 50 minutes, until puffed, lightly browned, and set in the center. The middle should jiggle slightly but should not look liquid.
  7. Rest the pudding for 10 to 15 minutes, then dust with powdered sugar or drizzle with orange glaze before serving.

Notes

Day-old croissants absorb the custard best. If the top browns too quickly, cover the dish loosely with foil for the first 20 minutes, then remove the foil to finish baking. For an orange glaze, mix 1 tablespoon orange juice with 1/2 cup powdered sugar.