The simplest spring breakfast: skillet croissant bread pudding with strawberry syrup & fresh whipped cream. It’s easy to make and perfectly indulgent…rich and buttery, yet still light and fresh. Croissants are cut and tossed in a quick vanilla egg and milk mixture, then poured into a skillet and baked until golden with brown sugar sprinkled over top. Serve it with jammy strawberries cooked down in a brown sugar and lemon syrup, plus a large dollop of freshly whipped cream!
skillet croissant bread pudding – the details
This skillet croissant bread pudding actually resulted quickly after a recipe I was testing failed. I was initially going for a croissant french toast. After cutting the croissants in half, dipping them in the eggs, and attempting to cook them in hot butter, they lost their shape and somewhat fell apart.
Thankfully I had bought some extra croissants and decided to turn the idea into a more rustic skillet croissant bread pudding. I cut the remaining croissants into bite-sized pieces, whipped up another mix of eggs + brown sugar + milk + vanilla, and threw it all into a skillet. Then right into the oven it went.
Not really knowing how it would turn out…I’ve got to say it was BEYOND delicious.
The croissant mixture set up and turned really golden on the top (with a slight crunch from an extra sprinkling of brown sugar). It held its shape enough where I was able to cut it into slices. The result? A somewhat thin layer of “custardy” croissant bread pudding that was rich, light, flaky, and decadent all at the same time.
I topped it with some freshly whipped cream and a quick homemade strawberry syrup that takes just about 15 minutes to cook on the stovetop.
Such a delicious spring breakfast to keep in your back pocket when you need something sweet & simple!
If you’re looking for more spring breakfast recipes, here are a few favorites:
Shakshuka with Feta & Avocado Salad
Garden Frittata with Goat Cheese & Potatoes
Strawberry Jam Coffee Cake
Skillet Croissant Bread Pudding with Strawberry Syrup
an easy, buttery skillet croissant bread pudding, cut into slices and served with homemade strawberry syrup and freshly whipped cream
- 1 lb strawberries, stemmed
- ½ cup light brown sugar
- 1 tbsp fresh lemon juice
- kosher salt
Croissant Bread Pudding
- 4 eggs
- ¼ cup + 2 tbsp light brown sugar
- ¾ cup whole milk
- 1 tbsp pure vanilla extract
- ½ tsp kosher salt
- ¾ lb croissants, cut into 1” cubes
- 2 tbsp butter
- ½ cup heavy cream
- 1 tbsp powdered sugar, plus more for garnish
- 1 tsp pure vanilla extract
- For the strawberry sauce, cut the strawberries so they are all roughly the same size (leave the very small ones whole, cut the medium ones in half, and cut the large ones in quarters).
- In a 2qt saucepan, combine the strawberries, brown sugar, lemon juice, and a pinch of salt over medium heat. Bring to a simmer and cook for about 8 minutes, stirring often. Reduce the heat to low and cook for another 4-5 minutes. Turn off the heat and allow the syrup to cool slightly in order to thicken.
- Meanwhile, for the croissant bread pudding, preheat the oven to 375°F. Beat the eggs in a large mixing bowl. Whisk in the ¼ cup of brown sugar, whole milk, vanilla extract, and salt. Fold in the cubed croissants so that they’re fully coated in the liquid.
- Heat a 12” cast-iron skillet over medium heat. Add the butter and let melt. Pour the croissant mixture into the skillet, spreading it into an even layer. Sprinkle the remaining 2 tablespoons of brown sugar over top. Bake for 12 minutes, or until golden and cooked through.
- For the whipped cream, add the heavy cream to a stand mixer. Using a whisk attachment, whip the cream until frothy. Add the powdered sugar. Continue to whip until soft peaks form. Stir in the vanilla.
- Serve the bread pudding in slices with the whipped cream and strawberry sauce over top, plus an extra dusting of powdered sugar if desired.
shop the dish: skillet croissant bread pudding with strawberry syrup