Croissant Bread Pudding Recipe #Foodie

9:26 AM



  • 1 Can Cream of Mushroom Soup
  • 1 Cup Long Grain White Rice
  • 2 Cups Water
  • 1 Cup Carrots, sliced
  • 1/2-1 lb Ground Beef, cooked
  • Cheddar or colby jack cheese, sliced about 9 pieces


  • 1 Cup Uncooked Rice
  • 2 Cups Water
  • 1/2 to 1 lb (depending on preference) ground beef, cooked
  • 1 cup carrots, sliced
  • Pacific Foods Mushroom gravy 13.9 ounces
  • 1/2 cup milk
  • Colby Jack or Medium Cheddar Cheese for topping


  • 3 tablespoons unsalted butter
  • 1/4 cup onion, minced
  • 1 garlic clove, minced
  • 1/2 cup minced white button mushroom
  • 3 tablespoons flour
  • 1/2 cup cream
  • 1/2 cup chicken broth
  • 1/4 teaspoon freshly ground black pepper
  • salt to taste
  • 2 Cups Water
  • 1/2-1 lb Ground Beef, cooked
  • 1 Cup Carrots, sliced
  • Cheddar or colby Jack Cheese, sliced- about 9 slices
  • 1 Cup Long Grain White Rice



  1. Heat the oven to 350 degrees and spray an 8×9″ baking dish with nonstick spray.
  2. Stir together the soup,rice, water, carrots, and beef.
  3. Place in the baking dish and bake for 90 minutes.
  4. Top with cheese slices and bake a few more minutes or until melted.


  1. Heat the oven to 350 degrees and grease an 8×9″ baking dish.
  2. Whisk together the water, mushroom gravy, and milk.
  3. Add the mushroom mix, rice, cooked beef and carrots to a bowl and stir to combine.
  4. Dump into an 8×9″ baking dish and bake, uncovered for 90 minutes.
  5. Add slices of cheese and return to the oven for another couple of minutes or until the cheese is melted.


  1. In a medium pan over medium heat, add the butter and melt.
  2. Whisk in the onion, garlic and mushrooms.
  3. Add the flour, whisking continually and cook for 30-60 seconds.
  4. Add the cream and broth and cook until thick.
  5. Season and remove from heat.
  6. Heat the oven to 350 and spray an 8×9″ baking dish with nonstick spray.
  7. Place the cream mixture, rice, water, beef and carrots into the dish and stir to combine.
  8. Bake for 90 minutes, add the cheese and bake for a few more minutes or until melted.


Yield: 4-6 servings, Serving Size: 1

  • Amount Per Serving:
  • Calories: 269 Calories
  • Total Fat: 11.1g
  • Cholesterol: 57mg
  • Carbohydrates: 21.5g
  • Fiber: .5g
  • Sugar: 1.4g
  • Protein: 19.6g
Croissant Bread Pudding Recipe

The holidays are finally here and with the onset of cold weather come warm and scrumptious recipes that really hit the spot. This croissant bread pudding recipe is easy to make and really spices things up. During our travels in Paris, I fell in love with delicious, fresh-baked croissants, so this recipe takes us right back to our time there. Try it out with your family and be sure to let me know if you enjoyed it in the comments below! 

Croissant Bread Pudding Recipe


4-5 croissants
2 eggs
2/3 cup white sugar
2 cups milk or half and half
1/2 teaspoon salt

1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream (35%)
1 Tablespoon vanilla


1. Preheat oven to 300F and grease a small oven-safe casserole dish.
2. Chop up croissants and place in dish.

3. In a large bowl, whisk together eggs, sugar, milk, and salt until combined.

4. Pour egg mixture over croissants, covering completely.

5. Bake until pudding has puffed up and a toothpick inserted in center comes out clean, 40-50 minutes.
6. While the bread pudding is in the final stretch of cooking, combine all sauce ingredients except vanilla in a medium saucepan over medium heat.

7. Heat, stirring occasionally,  until mixture thickens and comes to a full boil, about 5-7 minutes. 
8. Remove from heat and stir in vanilla.

9. Spoon warm pudding into individual dessert dishes; serve with sauce.

Delicious and flaky bread pudding recipe made with fresh-baked croissants.

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