Croissant Bake

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One of Will’s favorite desserts is bread pudding.  I never had much of it growing up so it never made a big impact with me.  I also have a huge dislike of soggy bread so it wasn’t something I would reach for if given the choice.

Silly me, I should have realized that bread pudding is so much more than soggy bread!  Now, I am a huge fan of it and love to play around with the makeup of the recipe – a base of bread that absorbs a sweetened milk mixture and maybe the addition of fruit, nuts or chocolate.  This recipe is one example of a play on bread pudding.  The light and airy croissants easily and quickly take on the cream cheese and milk mixture but are hearty enough to support the fruit. It’s a delicious take on one of my now favorite desserts.


Croissant Bake

  • 3 large croissants, or 6-8 small, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries, strawberries, blackberries
  • 1 (8 ounce) package cream cheese, softened
  • ⅔ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ tsp grated nutmeg
  • 1 cup milk

Let’s start with those croissants.  Normally, when making something like a bread pudding I would say skip the knife and just tear the bread up into chunks.  For croissants though, my preference is to use a serrated knife to cut them into chunks.  Don’t stress about keeping the pieces the same size by any means, but using a serrated knife keeps the delicate bread nice and airy rather than crushing it.  This allows the croissant pieces to take in the liquid nicely but stay on the lighter side rather than being too dense.  By all means though, if that knife is just too far away… start shredding!

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Side note:  sometimes I feel like someone is watching me in the kitchen just hoping that something hits the floor…

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Grease a 9-inch square pan* and fill the pan with the croissant pieces. Spread the fruit along the top of the croissant pieces.  You can easily use fresh or frozen fruit here, whatever is easiest to work with at the time.  I’ve gone both routes and the end result is always delicious!  You can also switch out the flavors to whatever you prefer – add in other fruits such a banana or stick with one classic, add pecans or walnuts for a little texture, or toss in some chocolate chips for added decadence.

*As a variation, you can also bake these in individual ramekins for a different presentation.  See the end of the full recipe below for those baking instructions.

In a large bowl, beat the cream cheese, sugar, eggs, vanilla and nutmeg until smooth.  I’m a slightly impatient baker so I tend to leave a few little lumps in the mix… we’ll just call those “lumps of love” 🙂

Slowly add the milk, mixing as you go.  Once that is combined, pour the milk mixture evenly over the fruit.

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Here’s the hardest part – cover and let it sit for at least 20 minutes.  While you are letting it sit, preheat the oven to 350. You can also make this the night before, cover it up, then let it sit in the fridge overnight.

Waiting is hard for all of us.

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When ready, bake the dish, covered, for 20-25 minutes.  Then take the cover off and bake another 20-25 minutes, or until the top is a nice golden brown and the center is set – no jiggles.

Serve the Croissant Bake warm with a sprinkle of powdered sugar and/or a little whipped cream.  (I’ve also let the dish cool and frozen individual portions of the Croissant Bake.  It reheats quickly and nicely for a breakfast on-the-go!)

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Full Recipe

Croissant Bake

  • 3 large croissants, or 6-8 small, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries, strawberries, blackberries
  • 1 (8 ounce) package cream cheese, softened
  • ⅔ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ tsp grated nutmeg
  • 1 cup milk

Preheat oven to 350 degrees.

Grease a 9-inch square pan.

Place croissant pieces in the pan.

Sprinkle with fruit.

Beat cream cheese, sugar, eggs, vanilla and nutmeg in a bowl with electric mixer until smooth.

Gradually add the milk, blending well.

Pour evenly over croissant pieces.

Cover and let stand 20 minutes or soak overnight.

Bake, covered, at 350°F for 20-25 minutes.

Uncover and bake another 20-25 minutes, until the center is set and the top is browned.

Serve warm sprinkled with powdered sugar.

Variation:

Place croissant pieces evenly in 10 (1/2-cup) ramekins.

Sprinkle with fruit and pour cream cheese mixture evenly over croissant pieces.

Let stand 20 minutes.

Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

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