Strawberry Honey Butter Croissant Bread Pudding
Bread pudding has always been one of those desserts that feels like home to me. Growing up in the South, it just kind of feels a part of my soul. Warm, comforting, buttery, and always served with some sort of decadent sauce poured over the top.
These days, I’ve fallen completely in love with making homemade croissants, which means I occasionally end up with a few extra croissants sitting on the counter begging to be turned into something delicious. With strawberries in peak season, this Strawberry Honey Butter Croissant Bread Pudding just felt like the perfect way to bring those two loves together.
The flaky croissants soak up a strawberry-infused custard while pockets of jammy roasted strawberries bake throughout the pudding. The result is rich and buttery with plenty of fresh strawberry flavor in every bite.
But what truly takes this dessert over the top is the finishing touch.
A a scoop of strawberry ice cream that slowly melts into all those buttery croissant layers, followed by a warm strawberry honey butter sauce that gets drizzled over. It’s cozy, nostalgic, and somehow still feels perfectly suited for summer.
While I love using homemade croissants whenever I have them on hand, don’t feel like you need to make croissants from scratch for this recipe. Bakery croissants or even store-bought croissants work beautifully here, making this an easy dessert to throw together, especially if you prep the roasted strawberries and strawberry reduction the day before.
If you’re looking for a dessert that celebrates strawberry season while still delivering all the comfort of a classic bread pudding, this one is hard to beat.
Why You’ll Love This Strawberry Honey Butter Croissant Bread Pudding
- Rich, buttery croissants create the most incredible texture.
- Roasted strawberries add jammy pockets of flavor throughout.
- The strawberry custard infuses every bite with fresh strawberry flavor.
- The strawberry honey butter sauce makes this dessert truly unforgettable.
- Homemade, bakery, or store-bought croissants all work well.
- The roasted strawberries and strawberry reduction can be made ahead, making assembly quick and easy.
Ingredient Notes
Croissants
Homemade croissants are incredible in this recipe, but bakery or store-bought croissants work just as well. Slightly stale croissants absorb the custard best.
Strawberries
Fresh, in-season strawberries will give you the best flavor. Since strawberries are the star of this recipe, choose berries that are fragrant and sweet whenever possible.
Strawberry Ice Cream
Don’t skip it! The strawberry ice cream reinforces the strawberry flavor while adding a creamy, cold contrast to the warm bread pudding.
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes. I recommend making both the roasted strawberries and strawberry reduction up to one day in advance. Store them in the refrigerator, then assemble and bake the bread pudding the next day.
Do I have to use homemade croissants?
No. Bakery or grocery store croissants work perfectly in this recipe.
Can I use frozen strawberries?
Fresh strawberries are recommended for the best flavor and texture, especially during strawberry season.
How should I store leftovers?
Store leftovers covered in the refrigerator for up to 3 days.
How do I reheat bread pudding?
Microwave individual servings until warmed through or reheat larger portions in a 300°F oven until heated through.
Can I freeze this bread pudding?
You can, although the texture is best enjoyed fresh. Freeze tightly wrapped for up to 2 months and thaw overnight in the refrigerator before reheating.
Tips for Success
- Allow the bread pudding to rest for the full 30 minutes before baking so the croissants can absorb the custard.
- If using very fresh croissants, lightly dry them in the oven before assembling.
- Leave the roasted strawberry juices behind to prevent the bread pudding from becoming too wet.
- Serve warm with plenty of strawberry honey butter sauce and strawberry ice cream for the ultimate experience.
Strawberry Honey Butter Croissant Bread Pudding
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Toss 300 g (about 2 cups) halved strawberries with 40 g (3 tbsp) granulated sugar, 21 g (1 tbsp) honey, 1 tsp lemon juice, and a pinch of kosher salt.
- Spread onto the prepared baking sheet.
- Roast for 20–25 minutes, or until jammy and syrupy. Set aside to cool completely.
- In a small saucepan, combine 240 g (about 1½ cups) chopped strawberries, 25 g (2 tbsp) granulated sugar, 1 tsp lemon juice, and a pinch of kosher salt.
- Cook over medium heat, stirring occasionally and mashing the berries as they soften.
- Continue cooking until thick and jammy and reduced to approximately 150 g total.
- Cool completely. Reserve 100 g for the custard and 50 g for the sauce.
- If using very fresh croissants, spread the 340 g torn croissant pieces on a baking sheet.
- Bake at 300°F (150°C) for 8–10 minutes to lightly dry them out. Cool completely.
- In a large bowl, whisk 3 large eggs (150 g) until smooth.
- Add 150 g (⅔ cup) whole milk, 120 g (½ cup) heavy cream, 100 g strawberry reduction, 50 g (¼ cup) granulated sugar, 21 g (1 tbsp) honey, ½ tsp vanilla extract, and ¼ tsp kosher salt.
- Whisk until completely smooth.
- Line the bottom of a deep 7-inch springform pan (4-cup capacity) with parchment paper and butter the sides. Place the pan on a sheet pan.
- Add half of the croissant pieces (170 g) to the pan.
- Top with half of the roasted strawberries, leaving the juices behind.
- Pour over half of the strawberry custard.
- Repeat with the remaining 170 g croissants, remaining roasted strawberries, and remaining strawberry custard.
- Gently press everything down with the back of a spoon.
- Let stand for a full 30 minutes to allow the croissants to absorb the custard.
- While the bread pudding rests, preheat the oven to 350°F (175°C).
- Bake for 50–55 minutes.
- If the top begins browning too quickly, loosely tent with foil during the final 10–15 minutes.
- The bread pudding is done when the top is deeply golden, the edges are set, and the center no longer appears wet.
- Cool for 20–30 minutes before serving.
- In a saucepan, combine 85 g (6 tbsp) unsalted butter, 80 g (⅓ cup) honey, 60 g (¼ cup) heavy cream, 50 g reserved strawberry reduction, and a pinch of kosher salt.
- Bring to a gentle simmer over medium heat.
- Simmer for 1–2 minutes, until smooth and glossy.
- Remove from the heat and stir in 1 tsp vanilla extract.
- Serve warm with strawberry ice cream, fresh strawberries, and warm strawberry honey butter sauce.
Notes
- This recipe was developed in a deep 7-inch springform pan with a 4-cup capacity. Using a different size or style of pan will affect the bake time and final texture.
- Slightly stale croissants work best for this recipe.
- The roasted strawberries and strawberry reduction can be made up to 1 day in advance and stored in the refrigerator. This makes assembling the bread pudding the next day quick and easy.
- This bread pudding is best served warm.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
