Maple Bread Pudding

Bread Pudding

Maple Bread Pudding


  • 7-8 Large croissants
  • 6 cups Half & half
  • 9 Eggs
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract
  • 1 tbsp Cinnamon
  • 1/8 tsp Salt
  • 1 cup Real maple syrup
  • Whipped cream for serving


  • Preheat oven to 350 degrees F.
  • Cut croissants into 1-inch cubes and place in a large mixing bowl. Soak croissant cubes in half & half until completely saturated.
  • Whisk the remaining ingredients together in a separate bowl. Add to bowl with bread mixture and mix well.
  • Spray a 9×13 pan with cooking spray. Pour mixture into pan and spread evenly. Bake until egg is set (about 50 minutes).
  • Remove from oven and let cool until it has deflated slightly but is still warm.
  • Pour maple syrup over pudding and serve with fresh whipped cream. Enjoy!