Croissant Eggnog Bread Pudding with Spiced Crumble

Eggnog is a holiday flavor we can’t get enough of, and it’s perfect in this Croissant Eggnog Bread Pudding with Spiced Crumble!  This recipe is great for holiday mornings when you are serving plenty of guests, and you can absolutely prepare it the night before for a zero-stress breakfast or brunch option.  But the spiced crumble… it seals the deal for me.  The intoxicating aroma of that buttery nutmeg- and cinnamon-laced crumble over the top of the bread pudding is so dreamy.  You’ll want to make it all season long!

Layers of eggnog custard, flaky but tender croissant pieces, and a light buttery crumble all combine for this delicious eggnog bread pudding.  It’s right at home as a breakfast or brunch option, but don’t sleep on this recipe as a dessert!  You can serve it any time and be certain that your family and guests will be delighted.  Using store-bought croissants and eggnog makes throwing this treat together a cinch, so nothing’s stopping you!

Waking up to a house scented with sweet and spicy aromas is a real treat.  Try this Fragrant Cardamom Coffee Cake next and enjoy a delicious breakfast or coffee break snack with big flavor and a tempting fragrance wafting from the oven.

Ingredients

I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

• Eggnog - Use any storebought eggnog that you like, I use Trader Joe’s eggnog and it works well in this recipe. Use the full-fat version for the best texture in the final bread pudding.
• Eggs - An additional four eggs creates a thick custard that will be soaked up by the croissants for a tender eggnog bread pudding.
• Croissants - I don’t know how they do it, but a dozen croissants at Costco is around $7 and you only need half of them for this recipe.  Make Croissant Breakfast Casserole with the remainder! We buy them all the time and freeze any we aren’t using right away.  Any store bought croissants (from your bakery section at a supermarket) will work here.
• Butter - This recipe was developed using salted butter.  If you want to substitute unsalted butter, add an additional ⅛ teaspoon of salt to the crumble mixture.  Butter helps make a soft crumble dough that crisps up perfectly when baked.
• Flour - All-purpose flour was used in the development of this recipe, however use cake flour or bread flour in a pinch if you’re running low.  The texture of the crumble won’t be noticeably different and you don’t want to skip it.
• Brown Sugar - The subtle molasses flavor in brown sugar compliments the spices so well and gives the crumble a golden color.
• Nutmeg & Cinnamon - Cinnamon is a natural spice to add to a bread pudding, but nutmeg is less common.  The nutmeg is a nod to the spices in the eggnog and it really brings an irresistible aroma to the baked bread pudding.  Don’t skip it!

Instructions

Clear out a space in your refrigerator to accommodate a 3-quart baking dish so that the eggnog bread pudding can chill for anywhere from 1 hour to overnight.

Prepare a 3-quart baking dish by lining it with parchment paper and spraying the paper with cooking spray.

In a large bowl, prepare the soaking custard by combining the eggs and eggnog and whisking the mixture until it is smooth.

Slice the croissants in 1-inch slices.  Alternatively, cut the croissants in 1-inch cubes.  Use a serrated knife for the easiest cuts that don’t squash the flaky layers too much.

Toss the croissants with the eggnog custard to coat them well.

Place the croissant pieces into the baking dish.  Pour any remaining eggnog custard over the croissants.  Cover the eggnog bread pudding with plastic wrap and refrigerate for at least one hour or up to overnight.

When you are ready to bake the bread pudding, remove it from the refrigerator to allow it to come to room temperature.  Preheat the oven to 375°F and remove the plastic wrap.  Start the spiced crumble by adding the melted butter, flour, brown sugar, nutmeg, and cinnamon to a medium bowl.

Combine the crumble ingredients together with a spoon or your hands until you get a mixture that contains some large clumps, some small ones, and the butter is distributed evenly.

Sprinkle the crumble over the croissants evenly.

Bake the eggnog bread pudding for 35-45 minutes, until the crumble is golden brown and the internal temperature is at least 160°F.  Allow the bread pudding to rest for 5 minutes before serving.

Equipment

Use a 3-quart baking dish for baking this eggnog bread pudding.  Lining it with parchment paper is essential.  The sugar in the eggnog makes this bread pudding stick like cement to a baking dish that has only been sprayed with cooking spray! Ask me how I know.

If you don’t have a baking dish large enough, use a 9” x 13” pan and you will have similar results.

Serving Suggestions

Make this eggnog bread pudding the center of a brunch spread by serving it with bacon or sausage and a fruit salad. As a dessert, you can dollop some sweetened whipped cream over the top of a serving along with a sprinkle of ground nutmeg for extra presentation points.

Storage

Store any leftovers in an airtight container for up to three days.  For a soft texture, reheat a slice in the microwave at 70% power so that the inside gets hot without scorching the outside.

Make-Ahead Options

This croissant bread pudding is ideal for a make-ahead meal.  While the dish is perfectly delicious when the custard soaks for an hour, it gets more tender and the flavor is deepened with an overnight soak.  Prepare as directed and store the bread pudding in the refrigerator for up to 12 hours before bringing it to room temperature and baking.  You can prepare the crumble mixture ahead of time as well, just store it in an airtight container separately from the bread pudding and sprinkle it over everything just before baking.

Try It and Share

I hope you try this Croissant Eggnog Bread Pudding with Spiced Crumble and enjoy the recipe as much as I do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.