Maple croissant bread pudding

Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 2h | Serves: 12

This drool worthy maple croissant bread pudding recipe from Chef Paul Lillakas (@paullillakas) is the perfect holiday dessert sure to satisfy any sweet tooth.


  • 6 stale butter croissants (300 g) sliced into 2 cm slices
  • 5 extra large eggs
  • 1 ½ cups of 35% whipping cream
  • 1 ½ cups of Giant Value maple syrup
  • 2 tsp Giant Value vanilla extract
  • 1 tsp cinnamon
  • ½ tsp of sea salt
  • Powdered sugar
  • Vanilla ice cream (for serving)


  1. Preheat the oven to 350°F.
  2. On a sheet pan, bake croissant slices for 15 to 20 minutes until golden brown.
  3. Reduce oven temperature to 275°F.
  4. Transfer toasted croissant slices into a casserole dish or an oven-safe baking dish.
  5. In a bowl, whisk eggs until no streaks remain.
  6. Whisk in whipping cream, maple syrup, vanilla, cinnamon and sea salt.
  1. Pour over croissant slices and using your hands, press all the croissant slices into custard mixture to make sure every slice is saturated.
  2. Cover with tinfoil and bake for 1 hour.
  3. Remove foil and continue to bake for 20 to 30 minutes more until golden brown.
  4. Remove from oven and dust the top with powdered sugar to finish.
  5. Serve immediately with vanilla ice cream.

What you'll need