Soft Spelt Croissant Bread Pudding with Berries

Spelt Croissant Bread Pudding with Berries turns day-old croissants into a soft baked custard studded with fresh berries. The spelt in the croissants keeps the crumb light, not dense, so the pudding stays tender instead of heavy.

You tear the croissants into chunks, let them soak in an egg custard, then scatter berries through the layers before baking. The top turns golden and slightly crisp while the center stays soft and custardy.

This works for a weekend brunch or a simple dessert. You can assemble it the night before and bake it fresh in the morning, which keeps the process low-pressure for a crowd.

Why You'll Love This Recipe

Uses up day-old croissants instead of tossing them
Soft custard center under a golden, crisp top
Assembles the night before for easy morning baking
Berries add a tart contrast to the rich custard

Custard being poured over torn spelt croissant chunks and scattered berries in a glass baking dish before baking

Ingredient Notes

spelt croissants: Day-old croissants soak up custard without turning mushy. Regular croissants work too if spelt ones aren't available.
whole milk: Gives a lighter custard than all cream. 2% milk works but the pudding will be slightly less rich.
heavy cream: Adds richness and helps the custard set. Half-and-half works as a lighter swap.
eggs: Bind the custard and give it a soft set. Use room-temperature eggs so they blend smoothly with the milk.
mixed berries: Fresh or frozen both work. If using frozen, add them straight from the freezer so they don't bleed too much color into the custard.
lemon zest: Optional, but it brightens the custard against the richness of the croissants.
turbinado sugar: Gives the top a light crunch. Regular granulated sugar works but won't crisp the same way.

A plated slice of berry bread pudding with whipped cream next to a cup of coffee on a linen-covered table

Prep Time 15 mins

Cook Time 38 mins

Rest Time 15 mins

Total Time 1 hr 8 mins

Cooking Method: Oven

Cuisine: French

Courses: Brunch

Difficulty: Easy

Cooking Temp: 180 C

Servings: 6

Estimated Cost: 2.50

Calories: 239

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten, contains-eggs, Vegetarian

Description

Torn spelt croissants soak in a light egg custard, then bake until the center stays soft and the berries burst through the golden top.

Ingredients

Bread and berries

6 day-old spelt croissants, torn into chunks ((about 300 g))
200 g mixed berries (blueberries, raspberries) (fresh or frozen)
1 tbsp spelt flour (for tossing berries)

Custard

3 large eggs (room temperature)
300 ml whole milk
120 ml heavy cream
60 g granulated sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 tsp lemon zest (optional)

Topping

1 tbsp butter (for greasing the dish)
2 tbsp turbinado sugar (for sprinkling)

Instructions

1
Heat the oven to 180 C / 350 F. Grease a 9x13-inch (23x33 cm) baking dish with the butter.
2
Tear the croissants into 5 cm / 2-inch chunks and spread them evenly in the dish.
3
Toss the berries with the spelt flour in a small bowl, then scatter them over and between the croissant chunks.
4
Whisk the eggs, milk, cream, granulated sugar, vanilla, cinnamon, and lemon zest together in a mixing bowl until smooth.
5
Pour the custard slowly over the croissants and berries, pressing down gently so the bread soaks it up.
6
Let the dish rest at room temperature for 15 minutes so the croissants absorb most of the custard.
7
Sprinkle the turbinado sugar over the top.
8
Bake for 35 to 40 minutes, until the top is golden, the center has only a slight jiggle, and the custard reaches 160 F / 71 C.
9
Cool for 10 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 239kcal

% Daily Value *
Total Fat 23g36%
Saturated Fat 12g60%
Cholesterol 140mg47%
Sodium 220mg10%
Potassium 180mg6%
Total Carbohydrate 44g15%
Dietary Fiber 3g12%
Sugars 17g
Protein 9g18%

Vitamin A 450 IU
Vitamin C 8 mg
Calcium 100 mg
Iron 1.5 mg
Vitamin D 40 IU
Vitamin E 1 mg
Vitamin K 5 mcg
Thiamin 0.15 mg
Riboflavin 0.3 mg
Niacin 1.5 mg
Vitamin B6 0.1 mg
Folate 30 mcg
Vitamin B12 0.4 mcg
Phosphorus 150 mg
Magnesium 20 mg
Zinc 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Rest the assembled pudding 15 minutes before baking so the bread fully absorbs the custard.
Check the center for a slight jiggle, not a liquid wobble, before pulling it from the oven.
Toss berries with a spoonful of flour so they don't all sink to the bottom.
Cover loosely with foil if the top browns before the center sets.

Keywords: spelt croissant bread pudding, berry bread pudding, spelt dessert, make-ahead brunch bake

Equipment

9x13-inch (23x33 cm) baking dish
mixing bowls
whisk
measuring cups
bread knife

Tips

Use croissants that are a day or two old so they soak up custard without turning to mush.
Toss the berries with a spoonful of spelt flour before scattering so they don't all sink to the bottom.
Let the assembled pudding rest for at least 15 minutes before baking so the bread fully absorbs the custard.
Check for doneness by looking for a slight jiggle in the center, not a wet, liquid wobble.
Cover the dish loosely with foil if the top browns too fast before the center sets.

Variations

Swap the berries for chopped stone fruit like peaches or plums when berries are out of season.
Add a spoonful of orange marmalade between the croissant layers for a citrus edge.
Stir a handful of chopped dark chocolate into the custard for a richer dessert version.

Storage and Reheating

Spelt Croissant Bread Pudding with Berries keeps well in the fridge for 3 to 4 days in an airtight container. The custard firms up as it chills, so let it sit at room temperature for 10 minutes before reheating.

Reheat individual portions in the microwave for 30 to 45 seconds, or warm the whole dish in the oven at 160 C / 325 F for 10 to 15 minutes, covered loosely with foil. Both methods bring back a soft center without drying out the top.

This dish doesn't freeze well since the berries release extra liquid once thawed, which makes the custard watery. Make it fresh within a few days of baking for the best texture.

Serving Suggestions

Serve Spelt Croissant Bread Pudding with Berries warm, straight from the oven, with a light dusting of powdered sugar or a drizzle of maple syrup. A spoonful of softly whipped cream adds a cool contrast to the warm custard.

For brunch, pair it with strong coffee or tea and a side of fresh fruit. As a dessert, add a small scoop of vanilla ice cream, which melts slightly into the warm custard.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-croissant-bread-pudding-with-berries/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!