Blackberry croissant bread pudding is my back pocket recipe that I pull out whenever I have guests stay over. It comes together quickly so I can sit down with a cup of coffee while it bakes. Really, any recipe that lets me enjoy my mornings is a winner for me.
But, out of the oven, it’s immediately apparent why this is a favorite among my friends. The deeply hued swirls of blackberry jam and tangy creme fraiche mixed with the smell of the buttery, yeasty croissants just beg to be enjoyed.
I like to serve a slice with fresh blackberries and a drizzle of warm maple syrup. Whipped cream or powdered sugar would also be nice. If I’m sharing this for brunch, I like to serve it alongside a big pitcher of mimosas or another light, batchable cocktail, and plenty of good coffee.
This blackberry croissant bread pudding may sound intimidating, but I assure you it’s not. If you can whisk, dice, and dollop, then you’re golden. You can even prep everything the night before, so when morning comes, all you have to do is assemble, bake, and enjoy! That said, I wouldn’t recommend mixing the bread and custard together the night before. It certainly won’t hurt anything, but the texture won’t be as good if the bread soaks that long.
Why croissants make the best bread pudding.
I always opt for croissants regardless if I’m making pan-fried french toast or baked bread pudding. The buttery, flaky cubes expertly soak up that rich, eggy custard for a soft, creamy center. And, all the pieces that reach out from the custard turn into a crisp, crunchy crust. You just don’t get the same texture with challah or other egg bread.
Reheat or just eat?
You can absolutely reheat bread pudding by pudding in a 350°F oven and bake covered with foil for about 10 minutes. Will it dry out? A little, but it will still be tasty. On the other hand, I prefer to eat my leftovers cold with a scoop of ice cream. But that’s just me.
Blackberry Jam and Crème Fraîche Croissant Bread Pudding
- 6 day-old croissants, split lengthwise
- 1 Tbsp unsalted butter, softened
- 6 large eggs
- 3 cups 720 ml half and half
- 1 Tbsp 15 ml maple syrup
- 1 Tbsp 15 ml vanilla extract
- 1 tsp cinnamon
- ½ tsp kosher salt
- 8 oz 225 g blackberry jam
- 1 cup 240 ml crème fraîche
- 1 cup 140 g fresh blackberries
- maple syrup
- Arrange a rack in the middle of the oven and preheat to 350°F. Butter a 12-inch cast-iron skillet or 9×13 inch-baking and set aside. Cube the bottom half of the croissants into 1-inch pieces while leaving the tops intact.
- In a large bowl, whisk together the eggs, half and half, maple syrup, vanilla, cinnamon, and salt. Add the cubed croissants and gently toss in the egg mixture. Spread across the bottom of the cast-iron skillet and dollop with about ⅔ of the blackberry jam and crème fraîche. Shingle the intact top halves of the croissants on top and press down to absorb the egg mixture. Pour any remaining egg mixture on top and dollop with the remaining jam and crème fraîche.
- Transfer the skillet to the oven and bake for 45-50 minutes or until the bread pudding is golden brown. If the top begins to brown too quickly loosely cover with foil. Serve with fresh berries and maple syrup.