Croissant Bread Pudding with Almond Butter Drizzle is decadent, simple, and a real crowd pleaser for breakfast and brunch! By using croissants as starting blocks, reducing the sugar from traditional bread puddings, and topping it with almond butter, this “dessert” has been repurposed to a delicious breakfast and brunch dish!
If you ever find yourself with leftover croissants, this is a perfect way to use them up. But this croissant bread pudding is so delicious that even if you don’t have leftover croissants lying around (who does, unless you work in a coffeeshop and have the awesome perk of getting leftover croissants!), you should go buy a pack of croissants just so you can make these!
While bread pudding may typically be thought of as a dessert, I’ve made a few tweaks to traditional bread pudding to make this Croissant Bread Pudding with Almond Butter Drizzle worthy of both breakfast and brunch. This “dessert” works for breakfast and brunch because:
- It starts with croissants for a base. Croissants are a typical staple of breakfast, so naturally, a pudding made with croissants can be a breakfast food.
- It has less sugar than traditional bread pudding recipes. This recipe has less sugar that most bread pudding recipes. For example, Paula Deen’s bread pudding recipe uses 3 1/2 cups of sugar. This recipe for croissant bread pudding only uses 1/4 cup + 2 tablespoons of sugar, and 2 tablespoons of maple syrup. You’re welcome to cut down even more on those sugar levels.
- It is topped with almond butter, which deserves a “superfood” label. Almond butter is a great breakfast spread because it contains high levels of protein, vitamins and minerals. Use an all-natural almond butter if you can, so there are no additives in it.
The slight saltiness of the croissant pastry, and the richness from the almond butter cancels out the sweetness from the custard mixture. A bit of tang from the buttermilk also adds another layer of flavor with each bite. Lastly, while the dark chocolate chips add an additional touch of sweetness, they also bring some bitterness to balance it. So here you have it – a “dessert” that’s been repurposed to become a breakfast! Why wait until after dinner for dessert when you can have it first thing in the morning??
And did I mention that this Croissant Bread Pudding with Almond Butter Drizzle is very easy to make? You simply cut up croissants, make the custard, pour the custard over the croissant and bake. While it’s baking, you’ll have enough time to make the almond butter drizzle (just two minutes of prep!), clean up the kitchen and set the table. By the time the Croissant Bread Pudding is out of the oven, you can be seated and ready to eat!
For the croissant bread pudding
- 5 croissants
- 1 vanilla pod
- 1 1/4 cups whole milk
- 1/4 cup golden caster sugar
- dash of salt
- 3 large eggs
- 1/2 cup buttermilk
- 1/4 cup dark chocolate chips (optional)
- 2 tablespoons demerara sugar (turbinado sugar)
For the almond butter drizzle
- 2 tablespoons almond butter
- 2 tablespoons coconut oil - melted
- 2 tablespoons maple syrup
To make the croissant bread pudding
- Preheat oven to 355°F/180°C.
- Butter a casserole dish or loaf pan (approximately 9-inches x 5-inches).
- Slice each croissant across its width into three even sized pieces. Place the croissants in the casserole dish.
- Slice the vanilla pod open and scrape out the vanilla beans into a small saucepan. MIx in the milk, golden caster sugar, and salt, and simmer over low heat until just under boiling, stirring constantly. Remove from heat. Remove and discard the vanilla bean.
- In a medium bowl, beat the eggs together with the buttermilk. Very slowly, pour the hot milk mixture into the egg mixture, while stirring constantly. Make sure you do this slowly, so the egg mixture does not get cooked by the milk mixture.
- Pour the mixture over the croissants. Gently push the croissant pieces around until they are all soaked in the mixture. If you have time, you can leave it to sit for 30 minutes. If using the dark chocolate chips, sprinkle on the dark chocolate chips and lightly give the croissant pieces a stir, it so some of the chocolate chips get tucked between the croissants pieces. Sprinkle on the demerara sugar.
- Bake in the oven for 30 minutes, until the top of the croissant bread pudding is lightly browned.
To make the almond butter drizzle
- In a small bowl, combine the almond butter, coconut oil and maple syrup together.
- Slowly pour half of the almond butter drizzle over the croissant bread pudding while it is in the pan. Save the remaining almond butter drizzle to top on each individual slice of croissant bread pudding as served. Serve immediately while warm.