Croissant Bread Pudding

Croissant bread pudding is the perfect breakfast food! Drizzled with a creamy, vanilla sauce, this soft bread pudding is so amazing that you won’t want to stop at just one piece! 

Rich and silky smooth, this soft croissant bread pudding has quickly become a favorite of mine! It is absolutely delicious. If you want to create the perfect brunch then make this Monkey Bread, Coconut Banana Bread, and these amazing Egg Muffins to go with it!

Croissant Bread Pudding

If you love bread pudding as much as I do then making them with croissants will blow you away! It brings in the best taste and texture and you won’t want to make this any other way again! The croissants really add to the bread pudding by soaking in all of the delicious flavors. And when you add in that vanilla sauce on top, well, it just takes this to a whole new level! Plus, you can change it up by topping it with some Homemade Blueberry Syrup, or Homemade Imitation Maple Syrup instead!

Croissant bread pudding is a delicious take on traditional bread pudding. Using croissants instead of bread really makes this recipe a lot lighter in texture. This means that you can eat more, which I always consider a good thing! I also love that I can use my stale croissants to make this recipe. They don’t need to be fresh and then the ones that I already have don’t have to go to waste! It’s the perfect solution. It makes an excellent hot and sweet breakfast or brunch option! Go ahead and try it, I know that you will love it!

Ingredients in Croissant Bread Pudding

Made from ingredients that you probably already have in your kitchen, this croissant bread pudding is so easy! See the recipe card below for a list of exact measurements.

• Whole milk: You can use 1% or 2% but the whole milk will really give it an excellent taste and texture.
• Heavy cream: This ingredient makes it thick and easy to soak up into the croissants.
• Eggs: Make sure that you use eggs that are at room temperature so that they mix in better!
• Granulated sugar: The sugar brings in a delicous and sweet taste.
• Vanilla extract: This will add a flavor to the sweetness of the sugar!
• Salt: Salt enhances the flavors of all of the other ingredients!
• Cinnamon: Cinnamon is a must in this dish! It adds so much to the flavor.
• Croissants: Make sure that when you are cutting up the croissants that they are cut into 1 inch cubes.

Vanilla Sauce

• Butter: I used unsalted butter in this recipe.
• Granulated sugar: Using granulated sugar will really create a yummy taste and thicker texture in this sauce.
• Heavy cream: It makes the sauce thick and creamy!
• Vanilla Bean Paste: Using a vanilla bean paste will really bring an amazing and distinct flavor. But, if you don’t have the paste you can use vanilla extract instead!

Let’s Start Baking!

This croissant bread pudding is so delicious and simple! It takes about an hour and a half from start to finish and most of that time is spent soaking and baking.

1. Preheat and spray: Preheat the oven to 350° and spray a 9×13 baking dish with cooking spray and set aside.
2. Whisk, add croissants and soak: In a large bowl whisk together the milk, heavy cream, eggs, sugar, vanilla extract, salt and cinnamon. Add the croissant cubes and mix together until the croissants are fully coated in the cream mixture. Let it sit for 25-30 minutes, stirring about 15 minutes in.
3. Bake: Once the croissants have soaked pour the mixture into the prepared pan. Bake for 45-50 minutes, until the custard is set and the croissants are starting to brown. While the bread pudding is baking prepare the vanilla sauce.
4. Make vanilla sauce: In a medium saucepan combine the butter, sugar and cream. Whisk constantly over medium heat until the sauce thickens and coast the back of a spoon. Remove from the heat and add the vanilla.
5. Let bread putting sit and then add sauce: Allow the bread pudding to sit for least 20 minutes before serving. Serve with warm vanilla sauce.

Tips For Croissant Bread Pudding

Croissant bread pudding is so easy and amazingly delicious! Use these tips to make the BEST bread pudding you’ve ever had!

• Stale croissants: Croissants are a huge hit for breakfast in my house, but they tend to lose their appeal after a few days. Once they begin to get stale (usually by day 3) they are perfect for this recipe! Acting as buttery sponges for the custard base of this bread pudding, they soak everything in making the taste and the flavor absolutely delightful!
• Milk and cream: Using both milk and heavy cream for the custard base will give your bread pudding a silky, rich texture. You can use 4 cups of milk and no cream if you would prefer it a little bit lighter.
• Let the bread soak: Giving your croissants time to soak in the custard mixture before baking will give it time to really absorb the liquid. If you don’t allow it to soak long enough you may end up with dry pieces throughout your pudding.

How to Store Leftovers

You can totally make this ahead or store your leftovers so that you can enjoy them later! Follow these tips and you can have croissant bread pudding for days!

• Refrigerator: Once your bread pudding has cooled, store it in an airtight container or cover it with foil. Then, you can store it in your frige for up to 3 days.
• Reheating: You can reheat an individual piece by putting it in the microwave for 45 seconds or until it’s warm! Or, you can reheat the entire pan. Preheat your oven to 350 degrees and cook it (uncovered) for 10-15 minutes until it is heated through.

More Pudding Recipes to Try

I love pudding recipes because it makes whatever you are baking so soft and rich! I have rounded up a few more of my favorite pudding recipes that can be used as desserts or at breakfast or brunch! Really, you can’t go wrong eating them at any time of the day! Go ahead and try them out, I’m sure you will find one that you love!

Desserts

Magnolia Bakery Banana Pudding

Desserts

Pumpkin Bread Pudding

Desserts

Banana Cream Pudding Cookies

Desserts

Sticky Banana Walnut Toffee Pudding Cake

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Croissant Bread Pudding

Croissant bread pudding is the perfect breakfast food! Drizzled with a creamy, vanilla sauce, this soft bread pudding is so amazing that you won't want to stop at just one piece! 

Course Breakfast, brunch, Dessert

Cuisine American

Keyword bread pudding, croissant bread pudding

Prep Time 40 minutes

Cook Time 50 minutes

Total Time 1 hour 30 minutes

Servings 12 People

Calories 515kcal

Author Alyssa Rivers

Ingredients

• 2 Cups Whole Milk
• 2 Cups Heavy Cream
• 8 large Eggs
• 2 Cups Granulated Sugar
• 2 Tablespoons Vanilla Extract
• 1/2 Teaspoon Salt
• 2 Teaspoons Cinnamon
• 12 Day old Croissants cut into 1 inch cubes

Vanilla Sauce

• ½ Cup Unsalted Butter
• 1 Cup Granulated Sugar
• ½ Cup Heavy Cream
• 2 Teaspoons Vanilla Bean Paste Or Vanilla Extract

Instructions

• Preheat the oven to 350° and spray a 9×13 baking dish with cooking spray and set aside.
• In a large bowl whisk together the milk, heavy cream, eggs, sugar, vanilla extract, salt, and cinnamon. Add the croissant cubes and mix together until the croissants are fully coated in the cream mixture. Let it sit for 25-30 minutes, stirring about 15 minutes in.
• Once the croissants have soaked pour the mixture into the prepared pan. Bake for 45-50 minutes, until the custard, is set and the croissants are starting to brown. While the bread pudding is baking prepare the vanilla sauce.
• In a medium saucepan combine the butter, sugar, and cream. Whisk constantly over medium heat until the sauce thickens and coats the back of a spoon. Remove from the heat and add the vanilla.
• Allow the bread pudding to sit for at least 20 minutes before serving. Serve with warm vanilla sauce.

Nutrition

Calories: 515kcal | Carbohydrates: 55g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 182mg | Potassium: 145mg | Fiber: 1g | Sugar: 53g | Vitamin A: 1212IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

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Zupas Wisconsin Cauliflower Soup

This delicious Zupas Wisconsin Cauliflower soup is warm, creamy, cheesy and oh so luscious! Save yourself the hassle of going out and make this hearty soup at home.

Making amazing soups at home is the best! Try Creamy Chicken Gnocchi, Award Winning Cheese Burger Soup, and this Slow Cooker Chicken Tortellini Soup.

Zupas Wisconsin Cauliflower Soup

Me and the hubby usually go on our dates in the afternoons. The boys are both in school and we just have the baby at home with us. And by dates I mean  going to Costco and Cafe Zupas. But we love spending time together and our favorite place to grab some lunch is at Zupas. If you live anywhere near a Zupas then I am sure you have been to one and know of its amazingness! From their amazing paninis, to the salads, to the soup, you can’t go wrong. It is incredible!

Last year my hubby ordered this Wisconsin Cauliflower Soup. He gave me one bite and I was hooked! This probably isn’t a soup that I would have ordered. Now I order it every single time. My hubby has been wanting to make it at home for some time now. He was so excited that I finally made it. Tasted just like Zupas. It was amazing. I love when you can hide a veggie in a soup and the kids still love it! Creamy and delicious and topped with my favorite toppings.

Wisconsin Cauliflower Ingredients

Simple ingredients that when mixed together create a delectable dish. A delicious and creamy cauliflower soup that tastes identical to Zupas!

• Butter: Adds richness and flavor
• Onion: Chop the onions well so they sauté faster.
• Flour: This will help to thicken the soup.
• Half and Half: Half and half gives you all the creaminess with half the fat
• Water: Helps to thin the soup to the proper consistency, can use less or more depending on your preference.
• Chicken Broth: You can substitute vegetable or beef broth here, although I’m a fan of the chicken for this soup.
• Cauliflower: Depending on the size of your heads, you may need more than one head to get your 2 pounds
• Sharp Cheddar Cheese: Shred your own cheese to avoid the coating on pre shredded cheeses that can prevent melting.
• Pepper Jack Cheese:  I love the little kick the pepper jack adds
• Salt: The cheese may make it plenty salty already, so taste it before adding.
• Dijon Mustard: Don’t leave this out, you’ll love the little zing it adds to the flavor

Making Zupas Wisconsin Cauliflower Soup

This comes together pretty easily! Pair it with a crusty loaf and a garden green salad, and you’re set.

1. Melt: In a large pot melt the butter and cook the chopped onion until translucent and golden brown. Wisk in the flour. Gradually pour in the half and half, water and broth stirring constantly to remove any flour lumps.
2. Cook: Add the chopped cauliflower and bring to a boil. Reduce to medium low and cook till cauliflower is tender about 15 min.
3. Blend: In a blender or using an immersion blender, blend the soup till smooth. Return to the pot
4. Cheese: Turn the soup up to medium.  Add in the Dijon mustard and cheese stirring till melted. Serve with optional toppings.

Tips for Great Wisconsin Soup

You can eat in the comfort in your own home, surrounded by friends and family, curled up in a blanket, or in your favorite pair of lounge pants!

• Cauliflower: If you can’t find fresh cauliflower you can use frozen. Steam the cauliflower in the microwave according to the package directions and add to the broth. You won’t need to simmer it, just stir it in and then blend it.
• Texture: Depending on how you like your soup you can leave it a little bit chunky or blend it till super smooth. You can even add in diced potatoes that have been cooked for a little bit more heartiness.
• Cheese: You experiment with the cheeses, although it’ll give you a bit of a different flavor. Try parmesan or asiago instead of the pepper jack. Sharp white cheddar is also a great cheese to use.
• Toppings: Top your soup with even more cheese, bacon crumbles, croutons, and green onions.

Storing Cauliflower Soup

You can eat in the comfort in your own home, surrounded by friends and family, curled up in a blanket, or in your favorite pair of lounge pants!

• Freezer-Because of the heavy dairy in the soup, it won’t freeze well. It’ll separate when you thaw it and won’t be as creamy or nice.
• Fridge-This will however keep extremely well in the fridge for up to 5 days. Warm up on the stove top over medium low heat stirring often to avoid curdling.

 

More Scrumptious Cauliflower Recipes

Cauliflower is such a tasty way to eat your vegetables!

• Mashed Cauliflower
• Creamy Cauliflower Au Gratin with Bacon
• Crispy Cauliflower Fritters
• Cauliflower Fried Rice
• Parmesan Roasted Cauliflower

 

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Zupas Wisconsin Cauliflower Soup

This delicious Zupas Wisconsin Cauliflower soup is warm, creamy, cheesy and oh so luscious! Save yourself the hassle of going out and make this hearty soup at home. 

Course Dinner, Main Course, Soup

Cuisine American

Keyword cauliflower soup, wisconsin cauliflower soup, zupas wisconsin cauliflower soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 Servings

Calories 372kcal

Author Alyssa Rivers

Ingredients

• 3 Tablespoon butter
• 1 medium onion chopped
• 1/4 Cup flour
• 2 Cup half and half
• 1 1/2 cup water
• 1 14 1/2 ounce can chicken broth
• 2 pounds cauliflower chopped into 1 inch pieces
• 1 1/2 Cup sharp cheddar cheese shredded
• 1/2 Cup pepper jack cheese shredded
• 1/2 teaspoon salt
• 1 teaspoon dijon mustard

Optional Toppings:

• Green Onions
• Bacon Bits
• Additional Cheese

Instructions

• In a large pot, melt 3 Tablespoons butter and cook the chopped onion until translucent and golden brown. Whisk in the flour. Gradually stir in half and half, water and chicken broth.
• Add the chopped cauliflower and heat to boiling. Reduce heat to medium low and allow the cauliflower to cook until tender about 15 minutes.
• In a blender or immersion blender with the center of the top removed to allow steam to escape, blend the soup in batches until smooth. Return to the pot.
• Heat soup to medium heat and add in dijon mustard and cheese and stir until melted. Serve with optional toppings.

Notes

Updated on October 6, 2020

Originally Posted on October 24, 2014

Nutrition

Calories: 372kcal | Carbohydrates: 17g | Protein: 16g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 830mg | Potassium: 678mg | Fiber: 3g | Sugar: 4g | Vitamin A: 816IU | Vitamin C: 80mg | Calcium: 404mg | Iron: 1mg

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Slow Cooker Cheesy Bacon Ranch Potatoes

Perfectly tender and packed with flavor Cheesy Bacon Ranch Potatoes. All of the flavors combined with cheese and bacon to create these perfectly tender and delicious potatoes.

Potatoes are a favorite year round side dish! Try these Parmesan Garlic Roasted Potatoes, Crispy Potatoes with Pesto and Parmesan or Parmesan Garlic Potato Foil Packets for more delicious ways to enjoy potatoes.

Cheesy Bacon Ranch Potatoes

This was my first time cooking potatoes in a slow cooker. They reminded me of tin foil dinner potatoes. Perfectly tender and packed with flavor. I can’t even describe how amazing these turned out! A delicious side for any meal! Easy clean up and tender delicious potatoes that are packed with flavor.

All of the flavors combined with cheese and bacon to create these delicious potatoes. While cooking in the slow cooker, they create the best aroma in your house all day. And when it is time for dinner, you just scoop them up and they really make the perfect side!

Cheesy Potato Ingredients

These cheesy bacon ranch potatoes are always a hit. Slow cooked all day to be the most delicious and flavorful potatoes that you will want to have as side to every meal!

• Potatoes: Red or yellow small potatoes work the best.
• Onion: Thinly sliced to cook quickly.
• Bacon: The more the better but I do recommend around 1 pound of bacon.
• Cheddar Cheese: Shredded and ready to add over top of the raw potatoes.
• Dry Ranch Seasoning Packet: A simple packet is perfect for sprinkling over top.
• Butter: Melt the butter to get a crispy outside with a buttery flavor.
• Green Onions: Garnish over top when ready to serve.

How to Make Slow Cooker Potatoes

Let the slow cooker do the work! Make this into a complete meal with Creamy Garlic Steak Bites with Mushrooms or Juicy Grilled Garlic Turkey Burgers.

1. Sauté Bacon: Cook the bacon until it is just done but not too crisp. I lined a cookie sheet with foil and baked it at 350 degrees for 16 minutes while I was prepping everything.
2. Prepare Slow Cooker: Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
3. Layer Potatoes: Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving 1/2 cup.
4. Cook on Low: Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker. Once finished, top with remaining 1/2 cup cheese and let melt on the top.

Tips to Making the Best Slow Cooker Ranch Potatoes

These potatoes are spot on and so simple to make! It is a quick and easy side dish that takes little effort for big flavor.

• Bacon: Cook the bacon in a skillet on medium-high heat before adding them into the slow cooker. This will give them a crispy and tender flavor. Add in butter or oil for more flavoring.
• Foil: It is best to use foil in and around the slow cooker. This will help for easy clean up but also for cooking the potatoes evenly.
• Spray: Make sure to spray the foil before layering the bacon ranch potatoes and cheese. This will prevent the cheese from sticking to the edges.
• Cutting: When cutting and slicing the potatoes, onions and bacon, cut them evenly and the same size to ensure they all cook at the same level.

 

More Quick and Easy Potato Recipes

• Slow Cooker Creamy Ranch Potatoes 
• Best Ever Baked Parmesan Garlic Potato Wedges
• Creamy Parmesan Scallop Potatoes
• Crispy Potato Skins 
• Dad’s Famous Mashed Potatoes 

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Slow Cooker Cheesy Bacon Ranch Potatoes

A delicious side for any meal! Easy clean up and tender delicious potatoes that are packed with flavor!

Course Side Dish

Cuisine American

Keyword cheesy bacon ranch potatoes, cheesy potatoes

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Servings 8 Servings

Calories 305kcal

Author Alyssa Rivers

Ingredients

• 4 Medium sized potatoes or 6-8 small red or yellow potatoes
• 1 large onion thinly sliced
• 1/2 pound bacon 1 pound makes it that much better
• 2 1/2 cups shredded cheddar cheese
• 1 package dry ranch seasoning packet
• 2 Tablespoon butter melted
• 1/2 cup sliced green onions

Instructions

• Cook the bacon until it is just done but not too crisp. I lined a cookie sheet with foil and baked it at 350 degrees for 16 minutes while I was prepping everything.
• Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
• Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving 1/2 cup. Pour melted butter over top.
• Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker. Once finished, top with remaining 1/2 cup cheese and let melt on the top.
• Garnish with fresh green onions if desired.

Notes

Updated on October 5, 2020

Originally Posted on September 3, 2013

Nutrition

Calories: 305kcal | Carbohydrates: 5g | Protein: 13g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 696mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 514IU | Vitamin C: 3mg | Calcium: 265mg | Iron: 1mg

 

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