Ginger Snap Croissant Pudding is one of my absolute favorite desserts to make, especially when the weather starts to cool down.
It’s the perfect blend of warm, comforting flavors and satisfying textures.

It is perfect for a weekend brunch or a cozy weeknight treat.

This recipe takes classic bread pudding and gives it a delightful twist with buttery croissants and spicy ginger snap cookies. The result is a dish that’s both familiar and excitingly new.

Recipe Overview: Ginger Snap Croissant Pudding

This dessert is essentially a baked custard, but we’re kicking it up a notch! Imagine soft, flaky croissants soaked in a creamy, spiced custard, studded with crunchy, flavorful ginger snap pieces.

It’s rich, but not overly sweet, and the ginger adds a wonderful warmth that’s perfect for fall or winter, or honestly, any time you’re craving something special.

The top gets wonderfully golden and slightly crisp, while the inside stays soft and custardy. It’s a delightful contrast that makes every bite interesting.

You can serve it warm, straight from the oven, with a dollop of whipped cream or a scoop of vanilla ice cream.

It is also delicious at room temperature, making it a great make-ahead option for gatherings.

Detailed Ingredients for Our Pudding

Here’s what you’ll need to gather:

Croissants: About 6 large croissants, ideally a day or two old. Stale croissants work best because they absorb the custard better. If you only have fresh ones, you can lightly toast them.
Ginger Snap Cookies: 1 ½ cups, coarsely crushed. You can use any brand you like, but the ones with a strong ginger flavor work best.
Eggs: 4 large eggs. These are the base of our custard and give the pudding its richness.
Milk: 2 cups. I usually use whole milk for the best flavor and texture, but 2% will also work.
Heavy Cream: 1 cup. This adds extra richness and creaminess to the custard.
Granulated Sugar: ½ cup. You can adjust this to your liking, depending on how sweet you want the pudding.
Brown Sugar: ¼ cup, packed. This adds a lovely molasses flavor that complements the ginger.
Vanilla Extract: 1 teaspoon. Use pure vanilla extract for the best flavor.
Ground Ginger: 1 teaspoon. This enhances the ginger flavor from the cookies.
Ground Cinnamon: ½ teaspoon. Cinnamon adds warmth and spice.
Ground Nutmeg: ¼ teaspoon. A little nutmeg goes a long way and adds depth to the flavor.
Salt: ¼ teaspoon. Just a pinch to balance the sweetness.
Butter: 2 tablespoons, melted. For greasing the baking dish and drizzling over the top.

Step-by-Step Instructions: Making the Ginger Snap Croissant Pudding

Let’s get baking! Here’s how to make this delicious dessert:

Prepare the Croissants: Tear the croissants into 1- to 2-inch pieces. If they’re very fresh, you might want to spread them out on a baking sheet and toast them in a 300°F oven for about 10 minutes to dry them out slightly. This helps them absorb the custard better.
Crush the Ginger Snaps: Place the ginger snap cookies in a zip-top bag and coarsely crush them using a rolling pin or your hands. You want some larger pieces for texture, not just fine crumbs.
Make the Custard: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground ginger, cinnamon, nutmeg, and salt until well combined. Make sure the sugar is dissolved.
Combine Ingredients: Add the torn croissant pieces and crushed ginger snaps to the custard. Gently stir everything together, making sure the croissants are well coated with the custard.
Let it Soak: Let the mixture sit for at least 30 minutes, or even up to an hour. This allows the croissants to absorb the custard, which will result in a more flavorful and evenly textured pudding. You can also cover and refrigerate it overnight.
Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with some of the melted butter.
Assemble and Bake: Pour the croissant mixture into the prepared baking dish. Drizzle the remaining melted butter evenly over the top. This will help create a golden, slightly crispy crust.
Bake: Bake for 45-55 minutes, or until the pudding is set and golden brown on top. The center might still be slightly jiggly, but it shouldn’t be liquid. A knife inserted near the center should come out mostly clean.
Cool and Serve: Let the pudding cool for at least 10-15 minutes before serving. This allows it to set up further and makes it easier to slice.

Variations & Tips for the Best Croissant Pudding

Here are some ideas to customize your pudding and ensure it turns out perfectly:

Add Fruit: Feel free to add some chopped apples, pears, or berries to the mixture before baking.
Spice it Up: Adjust the spices to your liking. You could add a pinch of allspice or cloves.
Make it Ahead: You can assemble the pudding the night before, cover it tightly, and refrigerate it. Then, bake it the next day. You might need to add a few extra minutes to the baking time.
Storage: Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave for 30-60 seconds, or reheat the whole pudding in a 350°F oven until warmed through.
Serving Suggestions: Serve warm with whipped cream, vanilla ice cream, or a drizzle of maple syrup.

Key Details

Prep time: 20 minutes (plus soaking time)
Cook time: 45-55 minutes
Total time: 1 hour 5 minutes – 1 hour 15 minutes (plus soaking time).
Servings: 8-10
Equipment you’ll need: 9×13 inch baking dish, large mixing bowl, whisk, zip-top bag (optional).

Ginger Snap Croissant Pudding

A delightful twist on classic bread pudding, featuring buttery croissants and spicy ginger snap cookies in a creamy custard.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert

Servings 8 servings

Ingredients

Croissants: About 6 large croissants ideally a day or two old.
Ginger Snap Cookies: 1 ½ cups coarsely crushed.
Eggs: 4 large eggs.
Milk: 2 cups.
Heavy Cream: 1 cup.
Granulated Sugar: ½ cup.
Brown Sugar: ¼ cup packed.
Vanilla Extract: 1 teaspoon.
Ground Ginger: 1 teaspoon.
Ground Cinnamon: ½ teaspoon.
Ground Nutmeg: ¼ teaspoon.
Salt: ¼ teaspoon.
Butter: 2 tablespoons melted.

Instructions

Prepare the Croissants: Tear the croissants into 1- to 2-inch pieces. If they're very fresh, you might want to spread them out on a baking sheet and toast them in a 300°F oven for about 10 minutes to dry them out slightly. This helps them absorb the custard better.
Crush the Ginger Snaps: Place the ginger snap cookies in a zip-top bag and coarsely crush them using a rolling pin or your hands. You want some larger pieces for texture, not just fine crumbs.
Make the Custard: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground ginger, cinnamon, nutmeg, and salt until well combined. Make sure the sugar is dissolved.
Combine Ingredients: Add the torn croissant pieces and crushed ginger snaps to the custard. Gently stir everything together, making sure the croissants are well coated with the custard.
Let it Soak: Let the mixture sit for at least 30 minutes, or even up to an hour. This allows the croissants to absorb the custard, which will result in a more flavorful and evenly textured pudding. You can also cover and refrigerate it overnight.
Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with some of the melted butter.
Assemble and Bake: Pour the croissant mixture into the prepared baking dish. Drizzle the remaining melted butter evenly over the top. This will help create a golden, slightly crispy crust.
Bake: Bake for 45-55 minutes, or until the pudding is set and golden brown on top. The center might still be slightly jiggly, but it shouldn't be liquid. A knife inserted near the center should come out mostly clean.
Cool and Serve: Let the pudding cool for at least 10-15 minutes before serving. This allows it to set up further and makes it easier to slice.