If you’re craving a dessert that feels both rustic and luxurious, Ina Garten’s Croissant Bread Pudding is exactly what you need. It transforms simple, buttery croissants into a rich, custardy pudding that’s soft in the center and golden on top. This dish is comfort food elevated—a perfect finale for brunches, holidays, or cozy dinner parties.

What is Ina Garten’s Croissant Bread Pudding?

Ina Garten’s version of bread pudding uses store-bought croissants instead of regular bread, giving the dish an extra level of richness and flakiness. The croissants are soaked in a silky custard made with eggs, milk, and cream, then baked until puffed and golden. Often studded with dried fruit like raisins or cranberries, it’s a simple dessert with a gourmet touch.

Ina Garten Croissant Bread Pudding recipe — Ina Garten Croissant Bread Pudding

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Reasons to Try Ina Garten’s Croissant Bread Pudding

Uses everyday ingredients – Easy to find, no fancy techniques
Incredibly rich and creamy – Thanks to the buttery croissants
Great use for stale croissants – Reduces food waste, deliciously
Perfect for entertaining – Looks impressive, minimal prep
Customizable with mix-ins – Chocolate, berries, or nuts
Make-ahead friendly – Ideal for stress-free hosting
Crowd-pleasing comfort food – Soft inside, crisp on top

Ingredients Needed to Make Ina Garten’s Croissant Bread Pudding

6 large all-butter croissants (preferably day-old)
3 cups whole milk
1½ cups heavy cream
6 large eggs
1½ cups granulated sugar
1½ teaspoons pure vanilla extract
½ teaspoon kosher salt
¾ cup raisins, dried cranberries, or chopped dried apricots (optional)
2 tablespoons unsalted butter, melted (for greasing the dish)
Powdered sugar, for dusting (optional)
Whipped cream or vanilla ice cream, for serving (optional)

Instructions to Prepare Ina Garten Croissant Bread Pudding

Prep the croissants

Preheat your oven to 350°F (175°C). Cut the croissants in half crosswise or tear them into large chunks. Lightly butter a 9×13-inch baking dish and layer the croissants inside.

Add dried fruit (optional)

Sprinkle raisins or dried fruit evenly over the croissants if using.

Make the custard

In a mixing bowl, whisk together milk, cream, eggs, sugar, vanilla extract, and salt until well combined and smooth.

Soak the croissants

Pour the custard evenly over the croissants in the dish. Gently press the croissants down to help them absorb the liquid. Let it sit for 10–15 minutes.

Bake the pudding

Place the dish in the center of the oven and bake for 45–50 minutes, or until the custard is set and the top is golden brown. A knife inserted in the center should come out clean.

Cool slightly and serve

Let rest for about 10 minutes before serving. Dust with powdered sugar and top with whipped cream or ice cream if desired.

What Goes Well With Ina Garten’s Croissant Bread Pudding

Serve with vanilla ice cream – Melts perfectly into the warm pudding
Pair with whipped cream and berries – Adds freshness and balance
Drizzle with caramel sauce – For extra indulgence
Top with a scoop of cinnamon gelato – For a spicy-sweet contrast
Add a shot of espresso on the side – Complements the richness
Pair with dessert wine or Irish cream – For a grown-up twist
Serve warm at brunch – Alongside coffee and fresh fruit

Key Tips for Making Ina Garten’s Croissant Bread Pudding

Use stale croissants for the best texture – They soak up custard better
Don’t skip the resting time – Allows the custard to fully absorb
Keep an eye on baking time – Don’t overbake, or it may dry out
Grease the dish well – Prevents sticking and helps with cleanup
Customize the mix-ins – Try chocolate chips, nuts, or citrus zest
Let it cool slightly before serving – Helps the custard set properly
Add extra sugar if using very tart fruits – To balance the flavor

Creative Variations of Ina Garten’s Croissant Bread Pudding

Add chocolate chunks or chips – For a dessert lover’s version
Mix in toasted pecans or walnuts – Adds texture and richness
Use orange zest and dried cranberries – For a holiday flavor
Try a bourbon-spiked custard – Adds depth and warmth
Use mini croissants for extra flakiness – Makes a great texture
Add a swirl of Nutella before baking – Kids and adults will love it
Use almond extract instead of vanilla – For a nutty twist

Storage Guidelines for Ina Garten’s Croissant Bread Pudding

Refrigerate leftovers in an airtight container – Keeps for 3–4 days
Wrap tightly with foil if storing in a baking dish – Keeps it moist
Don’t freeze custard-heavy desserts – Texture will change
Store topping separately (whipped cream, sauce, etc.) – Add fresh before serving
Label with date – Especially helpful if prepping ahead for events

Reheating Tips for Ina Garten’s Croissant Bread Pudding

Reheat in the oven – Cover with foil and bake at 325°F for 10–15 minutes
Use the microwave for individual portions – Heat in 30-second bursts
Add a splash of cream or milk before reheating – Prevents dryness
Avoid overheating – It can cause the custard to separate
Top after reheating – Add fresh whipped cream or sauce right before serving

Nutrition Value (per serving – based on 8 servings)

Calories: 420 kcal
Protein: 8g
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 40g
Sugar: 26g
Fiber: 1g
Sodium: 190mg
Cholesterol: 150mg

FAQs

Can I make croissant bread pudding ahead of time?

Yes, you can assemble the croissant bread pudding a few hours or even a day in advance. Cover it tightly and refrigerate, then bake just before serving. Let it come to room temperature for 20–30 minutes before placing it in the oven.

What type of croissants should I use for Ina Garten’s bread pudding?

Use day-old, all-butter croissants for the best texture and flavor. Slightly stale croissants absorb the custard better, resulting in a rich and creamy pudding with a crisp top.

Can I freeze leftover croissant bread pudding?

It’s not recommended to freeze custard-based puddings as the texture can change after thawing. If needed, store leftovers in the refrigerator and consume within 3–4 days for best quality.

How do I keep the bread pudding from becoming soggy?

Let the croissants soak just until absorbed, and don’t overload with custard. Also, bake until the center is set and the top is golden brown. Resting it after baking helps firm up the texture.

Wrapping Up

Ina Garten’s Croissant Bread Pudding is the kind of dessert that tastes like it took hours to make—but is surprisingly simple. Buttery, custardy, and perfectly sweet, it’s a wonderful way to turn humble croissants into a show-stopping finale. Serve it warm, dress it up with toppings, and enjoy the cozy, indulgent flavors in every bite.