Pumpkin Almond Croissant Bread Pudding with Warm Bourbon Maple Syrup
This Pumpkin Almond Croissant Bread Pudding is soft, warming, and cozy—the perfect fall dessert. Buttery croissants filled with almond frangipane are soaked in a rich pumpkin custard, then baked to golden perfection. Served warm with a scoop of vanilla ice cream and a drizzle of warm bourbon maple syrup, every bite is layered with sweetness, spice, and comforting flavors.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Large croissants, preferably dried out overnight
Turbinado sugar, for topping
Slivered almonds, for topping
Vanilla ice cream, for serving
Almond flour
Granulated sugar
Salted butter
Eggs
Almond extract
Vanilla bean paste or extract
Salt
Milk of choice
Heavy cream
Pumpkin puree
Cinnamon
Pumpkin pie spice
Maple syrup
Bourbon whiskey
Why You’ll Love Pumpkin Almond Croissant Bread Pudding:
Soft and Buttery Texture: Flaky croissants soak up the pumpkin custard, turning tender and custardy inside while staying slightly crisp on the edges.
Almond Frangipane Filling: The nutty, rich almond layer tucked inside the croissants adds a bakery-style flavor and elevates this bread pudding beyond the ordinary.
Cozy Pumpkin Custard: Infused with warm spices, the custard wraps every bite in comforting fall flavor.
Golden, Baked Perfection: The top bakes up crisp and golden, giving the dessert a beautiful finish and delicious texture contrast.
Bourbon Maple Syrup Drizzle: Adds a touch of warmth, sweetness, and depth that pairs perfectly with pumpkin and almond.
Served with Ice Cream: A scoop of vanilla ice cream melts into the warm bread pudding, creating the ultimate sweet-and-creamy bite.
Impressive Yet Easy: Looks like a fancy dessert but is simple to make with leftover croissants.
Perfect for Fall Gatherings: A crowd-pleasing dessert for Thanksgiving, Friendsgiving, or any holiday dinner table.
Comfort Food Elevated: Combines the nostalgia of bread pudding with the indulgence of croissants and frangipane.
Tips for Making Pumpkin Almond Croissant Bread Pudding:
Use Day-Old Croissants: Slightly stale croissants soak up the pumpkin custard better without becoming mushy. Fresh croissants can still be used but may need less soaking time.
Layer the Frangipane Evenly: Spread the almond frangipane inside each croissant half so every bite has nutty, rich flavor.
Whisk the Custard Thoroughly: Make sure the pumpkin custard is smooth and well combined before pouring over the croissants to avoid streaks of pumpkin or spices.
Press the Croissants Gently: After adding the custard, press the croissants lightly into the mixture so they fully absorb the liquid.
Let the Custard Soak: Allow the assembled pudding to sit for at least 20–30 minutes before baking, giving the custard time to soak into the croissants.
Bake Until Golden and Set: Look for a golden-brown top and a slight jiggle in the center. This ensures the middle is custardy but not raw.
Cover with Foil if Needed: If the top browns too quickly, tent with foil for the last 10–15 minutes of baking.
Serve Warm: The flavors of pumpkin, almond, and maple bourbon syrup shine best when served fresh from the oven.
Pair with Ice Cream: A scoop of vanilla ice cream melts into the warm bread pudding, balancing the rich, spiced flavors.
Make the Bourbon Maple Syrup Ahead: You can prepare the syrup a day or two in advance and store it in the fridge. Warm it gently before serving.
How to Store Pumpkin Almond Croissant Bread Pudding:
Room Temperature: Store any leftovers at room temperature for no more than 2 hours. After that, they should be refrigerated to stay safe and fresh.
Refrigerator: Keep the bread pudding covered tightly with foil or in an airtight container in the fridge for up to 4 days. Reheat in a 325°F oven for 10–15 minutes or in the microwave in short intervals until warmed through.
Freezer (Unbaked): Assemble the bread pudding without baking, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.
Freezer (Baked): Wrap cooled portions in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Reheat in the oven until warmed through.
Bourbon Maple Syrup: Store leftover syrup in a sealed jar in the refrigerator for up to 1 week. Warm gently before drizzling.
Make-Ahead Option: Bake the bread pudding a day in advance, store in the fridge, and reheat before serving. It tastes just as good the next day and makes holiday prep easier.
FAQs:
Q: Can I make Pumpkin Almond Croissant Bread Pudding ahead of time?
A: Yes. You can assemble the bread pudding, cover it tightly, and refrigerate overnight. The next day, bake as directed. You can also bake it fully, refrigerate, and reheat before serving.
Q: Do I need to use fresh croissants?
A: Day-old croissants actually work best since they soak up the custard without becoming mushy. Fresh croissants will work, but the texture may be softer.
Q: What kind of pumpkin should I use?
A: Pure pumpkin purée works best. Avoid pumpkin pie filling since it already contains added sugar and spices.
Q: Can I skip the almond frangipane filling?
A: Yes. The frangipane adds a nutty richness, but the bread pudding will still be delicious without it. You can also swap it with a layer of chocolate or fruit preserves.
Q: Can I freeze Pumpkin Almond Croissant Bread Pudding?
A: Absolutely. You can freeze it unbaked for up to 2 months, then thaw overnight in the fridge before baking. Baked bread pudding can also be frozen in portions for up to 2 months and reheated in the oven.
Q: Do I need to add the bourbon to the maple syrup?
A: The bourbon adds depth and warmth, but it’s optional. You can leave it out or replace it with extra maple syrup or a splash of vanilla.
Q: How should I serve this bread pudding?
A: It’s best served warm with a drizzle of bourbon maple syrup and a scoop of vanilla ice cream. The contrast of warm bread pudding and cold ice cream is irresistible.
Check out my other bread pudding recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this pumpkin almond croissant bread pudding with warm bourbon maple syrup. Happy baking!
