Persimmon & Croissant Bread Pudding

Persimmon & Croissant Bread Pudding


Equipment Needed: - 9X13 All-Clad Stainless Steel Baking Pan - Cutting Board w/ Bread Knife and Small Chef’s Knife - 1 Medium Mixing Bowl - 1 Medium Whisk - 1 Pastry Brush

  • 8


  • Very easy


  • Prep time

  • Cook time


  • - 2 Tablespoons Butter
  • - 7 large Croissants (1 Day Old)
  • - 6 Fuyu Persimmons, Diced ¼”x ¼”
  • - 2 cup Heavy Cream
  • - 2 cup Whole Milk
  • - ½ cup Light Brown Sugar
  • - 4 Eggs, Beaten
  • - ½ cup Maple Syrup
  • - 1 Teaspoon Coarse Sea Salt


Adjust oven rack to middle position and preheat to 350°. Butter an All-Clad 9-inch x 13-inch baking pan and set aside.

Slice croissants in half lengthwise and arrange half of them along the bottom of the buttered dish. Scatter the diced persimmons over the halved croissants. Top with the rest of the croissant halves. Whisk together milk, cream, sugar, and eggs and pour the milk mixture over the croissants. Allow bread pudding to sit for an hour, or up to overnight.

Place in oven and bake about 25 minutes. After the 20 minutes mark, brush the top with maple syrup and sprinkle the coarse salt sporadically and return to oven until golden brown on top and until the custard mixture is set and puffy, allow to sit for 15 minutes before serving.