Who doesn’t love indulgent & easy breakfasts?
So much of the allure of brunch is the laid-back, simple decadence of a well-prepared breakfast, something that is not too easy to recreate in the middle of an already busy morning.
This croissant bread pudding recipe is indulgent enough for the week, and low maintenance enough for a weekday. Prepare to pin!
When we were in Montreal, Miss G and I became obsessed with all-butter croissants.
Our favourite croissants are from a little bakery, Au Kouign-Amann, which doesn’t have debit and isn’t really close to anything of interest to us (other than some other awesome restaurants), but we still made the trip out to the Metro Royale Station several times throughout our week-long vacation to buy those perfect, flaky croissants.
Now, back home, Miss G always selects croissants as one of her three special choices at the grocery store. (And I’m still trying to perfect my homemade croissant recipe.)
Very rarely, we don’t eat them all before they go stale, but recently we had three leftover that were a bit too hard to eat, so Miss G and I whipped up this croissant bread pudding recipe for an indulgent & easy breakfast.
Croissant Bread Pudding Recipe
All you need for this kid-friendly croissant bread pudding recipe are ingredients you likely already have on hand:
- 3 croissants
- 2 T butter
- 1/3 cup milk
- 1/3 cup coconut or raw sugar (brown sugar would also work)
- 3 eggs
- 2 tsp vanilla
- 2 tsp cinnamon
- OPT: nuts or dried fruit
Miss G tore up the croissants, tossed them in a completely unprepared loaf pan and dropped bits of butter all over them. (Make sure your croissants still taste fresh, even though they are hard and stale — like one or two days past their prime, not a week.)
Next ,we whisked together the remaining ingredients and poured that egg mixture over-top of the croissants.
We baked them for 10 minutes at 350F, until all the eggy bits were set. I’ve taught Miss G how to do a touch test for this, but you could easily use a spoon or toothpick.
We let the croissant bread pudding cool slightly before digging in, but it is best when fresh and warm. I like to add some fresh fruit and drizzle some maple syrup on mine, while Miss G loves to top her serving with some cheese.
This easy bread pudding is simple and quick, resulting in crunchy and soft, delicately sweet but not overwhelming dessert that can be easily justified for brunch. (Just top it with some fruit or something, if you feel guilty. Problem solved.)
What’s your favourite easy breakfast recipe?