Pumpkin, Cranberry, Orange & White Chocolate Croissant Bread Pudding
Fall brings plenty of opportunities to enjoy pumpkin desserts, and this Pumpkin, Cranberry, Orange & White Chocolate Croissant Bread Pudding brings together some of the season’s favorite flavors in one comforting dish.
Buttery croissants are soaked in a warmly spiced pumpkin custard, then combined with sweetened cranberries, fresh orange zest, and bits of white chocolate.
The cranberries add a pleasant tartness, while the white chocolate brings just enough sweetness to balance the pumpkin and warm spices.
What makes this bread pudding especially enjoyable is the Orange Creamsicle Mascarpone Cream served on top.
Orange Creamsicle Mascarpone Cream adds a cool, fluffy finish to each serving
Thick, fluffy, and flavored with fresh orange zest and vanilla, it adds a cool, creamy contrast to the warm pudding, with a familiar orange-and-vanilla finish reminiscent of a classic Creamsicle.
Why Croissants Work So Well in Bread Pudding
Traditional bread pudding is often made with day-old French bread or brioche, but croissants offer something a little different. My Blueberry White Chocolate Bread Pudding, one of the first bread puddings I shared on Cook Plate Fork, uses a traditional French loaf.
Their buttery, flaky layers give the finished pudding a rich, tender texture. As the croissants absorb the pumpkin custard, the interior becomes soft and creamy, while the exposed pieces develop lightly crisp, golden edges during baking.
Drying the torn croissants before adding the custard helps them absorb the liquid without completely losing their structure.
The result is a bread pudding with a creamy center, a lightly golden top, and plenty of buttery flavor throughout.
Blueberry White Chocolate Croissant Pudding
For another example of how croissants work in bread pudding, try my Blueberry White Chocolate Croissant Pudding, which combines buttery croissants with juicy blueberries and white chocolate.
Key Ingredients You’ll Need
Croissants: You’ll need 5–6 large croissants, torn into pieces, approximately 8–10 cups.
Day-old or lightly dried croissants work particularly well because they absorb the pumpkin custard while maintaining some of their layered texture.
Pumpkin Purée: Pure pumpkin purée gives the custard its pumpkin flavor and creamy consistency. Use plain pumpkin purée rather than pumpkin pie filling so you can control the sweetness and spices.
Chinese Five-Spice & Cinnamon: Instead of relying entirely on traditional pumpkin pie spice, this recipe uses Chinese five-spice with a little cinnamon.
The warm, aromatic notes of star anise and cloves complement the pumpkin and bring another layer of flavor without overpowering the other ingredients.
I also use Chinese five-spice in my Pumpkin Pecan Bread Pudding with Toffee Rum Sauce, another fall dessert that combines pumpkin with warm spices and a rich toffee sauce.
Fresh or Frozen Cranberries: The cranberries are gently cooked with brown sugar and orange juice, then finished with fresh orange zest.
This softens their tartness and creates a light syrup that coats the croissants before the pumpkin custard is added.
White Chocolate: A small amount of white chocolate adds little pockets of creamy sweetness throughout the bread pudding. It balances the cranberries without taking attention away from the pumpkin.
Mascarpone Cheese: The foundation of the Orange Creamsicle Mascarpone Cream, mascarpone gives the topping a smooth, rich consistency.
Combined with whipped heavy cream, powdered sugar, orange zest, and vanilla, it becomes thick, fluffy, and easy to scoop over individual servings.
Pumpkin, Cranberry, Orange & White Chocolate Croissant Bread Pudding
Buttery croissants soaked in a warmly spiced pumpkin custard, layered with sweetened cranberries, fresh orange zest, and white chocolate.
Served with a thick, fluffy orange-mascarpone cream that brings a delightful orange Creamsicle finish.
Recipe Details
Course: Dessert
Cuisine: American-inspired
Prep Time: 30 minutes
Croissant Soaking Time: 20–30 minutes
Bake Time: Approximately 50–65 minutes
Resting Time: 10–15 minutes
Servings: 12–15
Baking Dish: 9 × 13-inch
Allow additional time to dry the croissants if needed and chill the mascarpone cream.
Ingredients
For the Cranberry-Orange Mixture
1½ cups fresh or frozen cranberries
¼ cup packed light brown sugar
¼ cup freshly squeezed orange juice
1 tablespoon freshly grated orange zest
For the Pumpkin Croissant Bread Pudding
5–6 large croissants, torn into pieces and dried (approximately 8–10 cups)
1½ cups pure pumpkin purée
3 large eggs
1 cup whole milk
1 cup heavy cream
¼ cup packed light brown sugar
¼ cup granulated sugar
⅓ cup white chocolate chips or chopped white chocolate
1 teaspoon pure vanilla extract
½ teaspoon Chinese five-spice powder
½ teaspoon ground cinnamon
¼ teaspoon salt
Butter, for greasing the baking dish
For the Orange Creamsicle Mascarpone Cream
8 ounces mascarpone cheese
2 cups cold heavy whipping cream
1 cup powdered sugar, sifted
1 tablespoon freshly grated orange zest
1 teaspoon pure vanilla extract
Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.
Instructions
1. Prepare and Dry the Croissants
Tear the croissants into generous, bite-sized pieces, approximately 2 inches across.
Spread the pieces in a single layer on a baking sheet.
If the croissants are still fresh and soft, preheat the oven to 175°F, turn it off, and place the croissants inside. Allow them to sit in the residual heat until noticeably dried, checking periodically. Depending on the oven and the size of the pieces, this may take a few hours.
Alternatively, dry them in an oven maintained at 175°F for approximately 25–40 minutes, turning occasionally.
The croissants should feel dry on the surface while retaining their flaky structure. Allow them to cool before proceeding.
2. Prepare the Cranberry-Orange Mixture
In a medium saucepan, combine the cranberries, ¼ cup packed brown sugar, and ¼ cup orange juice.
Cook over medium-low heat, stirring occasionally, for approximately 6–10 minutes, until the cranberries soften, some begin to burst, and the juices develop a light syrupy consistency.
Remove the saucepan from the heat and stir in the tablespoon of fresh orange zest.
Allow the mixture to cool slightly before adding it to the croissants.
3. Coat the Croissants with the Cranberry Mixture
Place the dried croissant pieces in a large mixing bowl.
Pour the cranberry-orange mixture over the croissants, including the syrup.
Gently fold everything together until the cranberries are distributed throughout and the syrup has coated the croissant pieces.
This step allows the cranberry, orange juice, brown sugar, and zest to flavor the bread before the pumpkin custard is added.
Sprinkle in the white chocolate and gently fold again.
4. Prepare the Pumpkin Custard
In a separate large bowl, whisk together the eggs, ¼ cup packed brown sugar, and ¼ cup granulated sugar.
Add the pumpkin purée, whole milk, heavy cream, vanilla extract, Chinese five-spice, cinnamon, and salt.
Whisk until the mixture is smooth and the pumpkin is thoroughly incorporated.
5. Assemble the Bread Pudding
Preheat the oven to 350°F.
Lightly butter a 9 × 13-inch baking dish.
Pour the pumpkin custard over the cranberry-coated croissants, gently folding to distribute the custard throughout the bread.
Transfer the mixture to the prepared baking dish, spreading it evenly and leaving a little room below the rim.
Gently press down any croissant pieces that remain dry, allowing them to absorb some of the custard without compressing the mixture.
Let the assembled bread pudding rest for approximately 20–30 minutes before baking.
6. Bake the Bread Pudding
Place the baking dish on the center rack of the preheated oven.
Bake for approximately 50–65 minutes, or until the top is golden brown and the pumpkin custard has set.
The edges should be firm, while the center remains tender with only a slight wobble.
For a more reliable doneness check, insert an instant-read thermometer into the custard-rich center. The temperature should reach approximately 165–170°F.
If the exposed croissant pieces begin browning too quickly, loosely cover the baking dish with aluminum foil.
Remove from the oven and allow the bread pudding to rest for 10–15 minutes before slicing.
Making the Orange Creamsicle Mascarpone Cream
7. Prepare the Mascarpone
Place the mascarpone cheese in a medium mixing bowl.
Using an electric mixer on low speed, briefly whip the mascarpone until smooth and creamy. Set aside.
8. Whip the Cream
In a separate chilled mixing bowl, using chilled beaters, combine the cold heavy whipping cream, powdered sugar, fresh orange zest, and vanilla extract.
Begin mixing on low speed, gradually increasing to medium-high as the mixture thickens.
Continue whipping until soft-to-medium peaks begin to form.
9. Combine the Whipped Cream and Mascarpone
Add approximately half of the whipped cream mixture to the softened mascarpone.
Gently mix until the mascarpone loosens and becomes lighter in texture.
Add the remaining whipped cream and fold together, or briefly mix on low speed, until the cream becomes thick, smooth, and fluffy.
Avoid excessive whipping, which can cause the mascarpone mixture to become grainy.
Transfer the finished cream into a bowl, cover, and refrigerate until chilled and firm enough to hold a generous scoop.
The finished topping should have a delicate orange tint, visible flecks of fresh orange zest, and a sweet orange-and-vanilla flavor reminiscent of a classic Creamsicle.
Serving Suggestions
This pumpkin croissant bread pudding is especially enjoyable served warm, when the custard is tender and the exposed croissant pieces still have some of their golden texture.
Cut the bread pudding into individual portions and transfer them to dessert plates or shallow bowls.
Add a generous scoop of chilled Orange Creamsicle Mascarpone Cream to each serving.
The cool cream gradually softens against the warm pudding, bringing together the sweet orange and vanilla flavors with the pumpkin, tart cranberries, and white chocolate.
For a finishing touch, add a little freshly grated orange zest.
This bread pudding makes a lovely fall dessert for family gatherings, Thanksgiving, holiday meals, or an autumn brunch. It is rich enough to stand on its own, so there’s no need for an additional caramel or chocolate sauce.
Storing Leftovers
Bread Pudding: Allow the bread pudding to cool slightly, then cover and refrigerate within two hours of baking. Store in an airtight container, or tightly cover the baking dish, for up to 3–4 days.
Reheating: Warm individual portions in the microwave or reheat larger portions in a covered baking dish at 300°F until heated through. Add a splash of milk if the pudding has become a little dry during storage.
Orange Creamsicle Mascarpone Cream: Store the cream separately in a covered container in the refrigerator for up to 3 days. Keeping it separate helps preserve its thick, fluffy texture. Do not heat the cream.
Freezing: The baked bread pudding can be frozen without its topping for up to 2 months for best quality.
Wrap individual portions tightly, thaw overnight in the refrigerator, and reheat before serving. The mascarpone cream is best made fresh rather than frozen.
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes. You can prepare the cranberry-orange mixture and dry the croissants a day ahead, storing them separately until you’re ready to assemble the pudding.
You can also bake the bread pudding a day in advance, refrigerate it, and reheat before serving. Prepare or chill the mascarpone cream separately so it is ready to scoop onto individual portions.
Can I Use Homemade Roasted Pumpkin Purée?
Yes, homemade roasted pumpkin purée works well in this bread pudding, but it’s important to remove any excess moisture before using it.
Freshly roasted pumpkin can produce a looser, more watery purée than canned pumpkin. That extra moisture can dilute the pumpkin flavor and affect how the custard sets.
After roasting, blend the pumpkin flesh until smooth. If the purée seems watery, let it drain through a fine-mesh strainer lined with cheesecloth until it becomes thick and concentrated. Allow it to cool completely, then measure the 1½ cups needed for the recipe.
For more information on preparing fresh pumpkin, see my guide, Roasting Sugar Pumpkins: Turning Fall’s Favorite Squash Into Kitchen Gold.
Can I bake this bread pudding in individual ramekins?
Yes. Divide the prepared mixture among buttered, oven-safe ramekins, leaving some space at the top.
Bake at 350°F and begin checking around 25–30 minutes, depending on the ramekin size. The custard should be set in the center without becoming dry.
Individual portions are particularly nice for a holiday dessert table, served with a scoop of Orange Creamsicle Mascarpone Cream.
More Croissant Bread Pudding to Enjoy
If you enjoy the rich, buttery texture of croissants in bread pudding, try my Baked Maple & Pecan Croissant Pudding.
Baked Maple & Pecan Croissant Pudding
This comforting dessert brings together the warm flavors of maple and pecans with tender, custard-soaked croissants. It’s another delicious way to turn buttery croissants into a satisfying homemade dessert.
Looking for something else to cook? Visit the Recipe Index to explore more recipes by ingredient, meal and cooking style.
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