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Lemon Blueberry Croissant Bread Pudding

Irresistibly Easy Lemon Blueberry Croissant Bread Pudding

This Lemon Blueberry Croissant Bread Pudding transforms leftovers into a delicious dessert that's perfect for brunch or a sweet indulgence.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 300 kcal

Equipment

  • Medium-sized baking dish
  • Large mixing bowl
  • Whisk

Ingredients
  

For the Base

  • 6 croissants Day-old Croissants Tear into bite-sized pieces
  • 1 cup Blueberries Fresh or frozen
  • 1 tbsp Lemon Zest Fresh zest for maximum flavor

For the Custard

  • 8 oz Cream Cheese Softened
  • 4 large Eggs
  • 2 cups Whole Milk Can substitute with almond milk
  • 1 cup Heavy Cream Can substitute with coconut cream
  • 3/4 cup Sugar Adjust to taste
  • 1 tbsp Vanilla Extract Use pure for best flavor

For Garnishing

  • 1 tbsp Powdered Sugar For dusting before serving
  • to taste Maple Syrup Optional drizzle

Instructions
 

Directions

  • Preheat your oven to 350°F (175°C).
  • Tear your day-old croissants into bite-sized pieces and spread them evenly in a greased medium-sized baking dish.
  • In a large bowl, combine softened cream cheese, sugar, vanilla extract, eggs, whole milk, and heavy cream. Whisk until smooth.
  • Pour the custard mixture over the torn croissants, pressing down gently to coat each piece thoroughly.
  • Scatter blueberries over the top and grate lemon zest onto the mixture.
  • Bake in the oven for approximately 45 minutes until the top is golden brown.
  • Let the bread pudding rest for 10 minutes before serving.
  • Dust with powdered sugar and drizzle maple syrup on top if desired.

Notes

For an extra indulgent treat, serve alongside whipped cream or vanilla ice cream.
Keyword bread pudding, brunch, dessert, easy recipe, leftovers, Lemon Blueberry Croissant Bread Pudding