Churro Croissant Bread Pudding: Your New Favorite Comfort Dessert
Hey there, friend! Let’s talk about one of life’s greatest joys: that magical moment when you bite into a warm, cinnamon-sugar-dusted churro at a fair. The crisp exterior, the soft, fluffy interior, that irresistible aroma… it’s pure happiness. Now, let’s talk about another joy: the buttery, flaky, decadent layers of a perfect croissant. What if I told you we could smash these two heavenly experiences together into one epic, shareable, soul-warming dessert?
Welcome to my kitchen, where we’re throwing caution to the wind and making Churro Croissant Bread Pudding. This isn’t just any dessert; it’s a celebration in a baking dish. Imagine day-old croissants, given a glorious second act by soaking in a rich, cinnamon-spiced custard. They bake up into a masterpiece with golden, crispy edges and a soft, pillowy center that tastes like a hug feels. And because we’re going for gold, we’re finishing the whole thing with a lavish drizzle of warm, silky dulce de leche.
This recipe is my go-to for impromptu brunches, cozy holiday mornings, or when I simply need a late-night treat that feels a little bit fancy without being fussy. It’s forgiving, incredibly easy to throw together, and guaranteed to make your kitchen smell like a beloved bakery. So, tie on your apron, preheat that oven, and let’s make something truly delicious together.
The Day I Fell in Love with Second Chances
This recipe was born from a happy accident, as the best ones often are. It was a Sunday morning, and I had a batch of croissants from my favorite local spot that were just a tad past their prime. They were a little stiff, a little sad-looking. My grandma, the queen of “waste not, want not,” would have shaken her head at anyone who even thought about tossing them. I could almost hear her saying, “Emily, dear, stale bread is just an opportunity in disguise!”
I stood there, staring at those croissants, and my mind drifted back to a summer fair from my childhood. My dad won me a giant stuffed bear at the ring toss, and my reward was a paper cone filled with hot, fresh churros. The memory was so vivid—the sound of the carnival, the sweet, dusty cinnamon sugar all over my face, the sheer bliss of that first bite.
In that moment, the idea clicked. What if I treated these croissants like the base for bread pudding, but infused the custard with all the warm, spiced flavor of a churro? I started whisking, sprinkling, and baking. The result was nothing short of magic. It was the elegant, grown-up version of that fairground treat, but with the same heartwarming soul. It taught me that sometimes, the most beautiful creations come from giving something old a delicious new purpose.
Gathering Your Chow: The Ingredients
Here’s your shopping list for cinnamon-sugar bliss! Don’t be intimidated; this is all about simple, quality ingredients coming together to create something extraordinary.
- 6 Croissants, torn into chunks: This is the star! Using day-old or slightly stale croissants is actually ideal—they’re sturdier and will soak up the custard like a dream without turning to complete mush. If you only have fresh ones, no worries! Just give them a quick 5-10 minute toast in a low oven to dry them out a bit.
- 3 Eggs: Our binding agent. They create the rich, sturdy custard that holds everything together. Make sure they’re at room temperature for a smoother, more even mixture.
- 1 ½ cups Milk & ½ cup Heavy Cream: This dynamic duo creates the luscious base of our custard. The milk keeps it light, while the heavy cream brings that decadent, velvety texture. For a lighter version, you can use all whole milk, but trust me, the cream is worth it for that indulgent feel.
- ½ cup Sugar: Sweetness perfection. We’re using granulated white sugar to sweeten the custard itself, allowing the cinnamon to really shine through.
- 1 tablespoon Cinnamon: The heart of the churro flavor! Don’t be shy here. A full tablespoon gives us that warm, spiced kick we’re craving. If you’re feeling adventurous, a tiny pinch of nutmeg or cardamom would be a lovely addition.
- 1 teaspoon Vanilla Extract: The flavor enhancer. It adds a beautiful depth and warmth that complements the cinnamon beautifully. Always use pure vanilla extract if you can!
- Pinch of Salt: My number one kitchen secret! Salt is not just for savory dishes. A pinch here will balance the sweetness and make all the other flavors pop. Don’t skip it!
- 2 tablespoons Butter, melted: For that gorgeous, golden, crispy top. Brushing or drizzling this on before baking is the key to that irresistible crunchy texture.
- ¼ cup Cinnamon Sugar (for topping): The classic churro coating! You can use a store-bought blend or make your own by mixing ¼ cup sugar with 1 heaping teaspoon of cinnamon.
- ½ cup Dulce de Leche (warmed, for drizzling): The grand finale! Dulce de leche is a creamy, caramel-like sauce that is pure magic. Warming it slightly makes it pourable and dreamy. If you’re in a pinch, a good caramel sauce works wonderfully too.
Let’s Get Baking: Step-by-Step Instructions
Ready to create some magic? Follow these steps, and you’ll have a show-stopping dessert in no time. I’ve packed this section with all my favorite chef hacks to ensure your success!
- Preheat and Prep. First things first, get that oven heating to a cozy 350°F (175°C). This is our sweet spot for baking bread pudding—hot enough to puff and brown, but gentle enough to cook the custard through without burning. While it’s warming up, grab an 8×8-inch baking dish (or a similar-sized oval one) and give it a good greasing with butter or a non-stick spray. We want an easy release and even easier cleanup! Chef’s Hack: If you want super clean slices, you can line the dish with parchment paper, leaving some overhang on two sides.
- Create the Cinnamon Custard. In a large mixing bowl, let’s whisk together our wet dream team. Crack in the 3 eggs and whisk them until they’re pale and frothy. This incorporates air, leading to a lighter pudding. Now, pour in the milk, heavy cream, sugar, that glorious tablespoon of cinnamon, vanilla extract, and that all-important pinch of salt. Whisk it all together until it’s completely smooth and homogenous. You should see a beautiful, speckled, tan-colored liquid. Take a whiff—smells like heaven, right?
- Soak the Croissants. Time to bring in the croissants! Tear them into generous, rustic chunks—about 1 to 1.5 inches big. We’re not aiming for perfection here; uneven pieces give us a wonderful mix of textures. Add them to the custard bowl and, using a gentle hand, fold them in until every single piece is lovingly coated. Chef’s Hack: Don’t stir aggressively! We want to maintain some of that flaky croissant structure. Now, walk away. Let this beautiful mess sit for a full 10 minutes. This is the secret to a non-watery bread pudding, as it gives the bread time to fully absorb the custard.
- Assemble for Baking. Once your croissant chunks are nice and soaked, transfer the entire mixture into your prepared baking dish. Spread it out into a fairly even layer. Now, take your melted butter and drizzle it all over the top. This is what’s going to create that irresistible, buttery, crisp crust. Finally, take your ¼ cup of cinnamon sugar and sprinkle it evenly over everything. This is our signature churro topping, and it’s going to caramelize beautifully in the oven.
- Bake to Golden Perfection. Carefully place your baking dish in the preheated oven. Now, the hardest part: wait! Bake for 35-40 minutes. You’ll know it’s done when the top is puffed, golden brown, and the edges are crisp. If you give the dish a gentle jiggle, the center should have just the slightest wobble—it will set as it cools. Chef’s Hack: If the top is browning too quickly, you can tent it loosely with a piece of aluminum foil for the last 10 minutes of baking.
- The Grand Finale: Drizzle and Serve! Take the pudding out of the oven and resist the urge to dive in immediately! Let it cool on a wire rack for at least 15-20 minutes. This allows the custard to fully set, making it easier to slice. While it’s cooling, gently warm your dulce de leche in the microwave in 15-second bursts or in a small saucepan over low heat. Right before serving, drizzle that liquid gold all over the top. Get ready for the oohs and aahs!
How to Serve This Masterpiece
This Churro Croissant Bread Pudding is stunning all on its own, but a few simple additions can turn it into an unforgettable experience.
For the ultimate indulgence, serve warm slices in a bowl with a giant scoop of high-quality vanilla ice cream. The contrast of the warm, spiced pudding and the cold, creamy ice cream is a classic for a reason—it’s absolute perfection. A dollop of freshly whipped cream is another fantastic option, adding a light, airy touch.
For a brunch gathering, I love serving it right out of the baking dish in the middle of the table, letting everyone dig in family-style. Pair it with a pot of strong coffee or a pitcher of cold brew to balance the sweetness. It’s also fantastic with a mug of hot chocolate for the ultimate cozy dessert night.
Presentation tip: For a beautiful look, slice the pudding into squares, place a square on each plate, add your scoop of ice cream or whipped cream, and then do one final artistic drizzle of dulce de leche over everything. A tiny sprinkle of extra cinnamon sugar or a few flakes of sea salt on top looks gorgeous and adds a little flavor pop.
Get Creative: Recipe Variations
One of the best things about this recipe is how adaptable it is! Feel free to play with flavors and make it your own.
- Chocolate Churro Dream: Fold ½ cup of semi-sweet or dark chocolate chips into the custard with the croissants. The melty pockets of chocolate take this to a whole new level of decadence.
- Apple Cinnamon Twist: Add one peeled and finely diced apple (like Granny Smith or Honeycrisp) to the mix. The tartness of the apple cuts through the richness beautifully and adds a wonderful texture.
- Boozy & Bold: For an adult-only version, add 2 tablespoons of your favorite spirit to the custard. Kahlúa, rum, or bourbon would be absolutely divine, adding a warm, complex flavor.
- Dairy-Free Delight: You can easily make this dairy-free! Use your favorite plant-based milk (oat or almond milk work great) and cream alternative, and substitute the butter with vegan butter or coconut oil. The croissants would need to be vegan as well.
- Nutty Crunch: Sprinkle ¼ cup of chopped pecans or walnuts over the top along with the cinnamon sugar. They’ll toast up in the oven and add a wonderful crunch.
Chef Emily’s Notebook
This recipe has become a staple in my home, and it’s evolved in so many fun ways. I once made it for a potluck and accidentally used a tablespoon of cayenne pepper instead of cinnamon (they were in identical jars!). Let me tell you, that was a spicy surprise no one saw coming! We laughed about it for weeks, and it’s a good reminder to always, always label your spices.
Over time, I’ve found that the quality of the croissants really makes a difference. A good, all-butter croissant will give you the most incredible flavor and flaky texture. But you know what? This recipe is also the most glorious way to rescue those less-than-perfect, supermarket bakery croissants. It’s a dish that celebrates resourcefulness and flavor, and I hope it becomes a beloved recipe in your kitchen, too.
Your Questions, Answered!
I’ve gotten so many messages from readers making this pudding, so here are answers to the most common questions.
- Can I make this ahead of time? Absolutely! You can assemble the entire pudding up to the point of baking, cover it tightly with plastic wrap, and refrigerate it overnight. In the morning, let it sit on the counter for 20-30 minutes while the oven preheats, then bake as directed. You may need to add a few extra minutes to the baking time since it’s starting from cold.
- My bread pudding turned out soggy. What happened? The most common culprit is not letting the bread soak long enough, or using bread that’s too fresh. The 10-minute soak is crucial for proper absorption. Also, ensure your oven is fully preheated and that you’re baking it until the top is golden and the center is set with just a slight wobble.
- What can I use instead of croissants? While croissants are ideal for their buttery, flaky nature, you can use other pastries! Day-old brioche, challah, or even thick-sliced French bread would work wonderfully. Just aim for about 5-6 cups of bread chunks.
- How should I store leftovers? Cover the baking dish with plastic wrap or transfer slices to an airtight container. It will keep in the fridge for up to 3 days. Reheat individual slices in the microwave for 20-30 seconds or in a 350°F oven for 10 minutes until warm.
Nutritional Information (Because We’re Curious!)
Okay, let’s be real—this is a treat, and we’re here for every delicious, indulgent bite! But I know many of you like to keep track, so here’s a general breakdown per serving (assuming this recipe is divided into 6 generous portions). Please note that this is an estimate and can vary based on the specific brands of ingredients you use.
Per Serving: Calories: ~380 | Carbohydrates: 36g | Fat: 22g | Protein: 7g | Sugar: 22g
This pudding is a source of energy (carbs!) and provides some protein from the eggs and milk. The fat content comes mainly from the croissants, cream, and butter, which is what makes it so rich and satisfying. To lighten it up slightly, you can use low-fat milk, reduce the sugar by a tablespoon or two, or use a lighter drizzle of dulce de leche. But my personal philosophy? When you’re indulging, enjoy every single bite mindfully and without guilt. Life’s too short not to enjoy a warm, cinnamon-sugar-drenched dessert with friends and family.
Final Thoughts from My Kitchen to Yours
Well, my friend, we’ve reached the end of our churro-croissant adventure. I truly hope this recipe brings as much joy to your kitchen as it has to mine. It’s more than just a dessert; it’s a reminder that the best food often comes from a place of creativity, nostalgia, and a little bit of kitchen courage.
This Churro Croissant Bread Pudding started as a way to save a few stale pastries, but it’s become one of those recipes I pull out when I need a warm hug in edible form—when friends drop by unexpectedly, when the holidays roll around, or when life just feels like it needs a little extra sweetness. It’s comforting, it’s indulgent, it’s familiar, and yet it still feels special every single time it comes out of the oven.
I hope you enjoy every buttery, cinnamon-kissed bite. I hope it fills your home with that irresistible bakery smell that makes people wander into the kitchen asking, “What are you making?” And most of all, I hope it reminds you that delicious things can come from simple ingredients and second chances.
