Colette’s Bread Pudding


  • 4-5 large croissants, dried and cubed (approximately 4-1/2 cups when curbed)
  • 1 tablespoon butter
  • 1 cup nuts, toasted (I prefer hazelnuts or almonds, but this is the cook’s preference)
  • 1 cup dried michigan cherries (soaked in 1 tablespoon of water if too dry)* If cherries are not available, fresh blueberries, blackberries, or raspberries can be used. Fresh fruit should be firm and added at the very end so it is not “crushed” by stirring.
  • 2 cups milk
  • 1 cup heavy cream
  • 4 large eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla or almond extract (cook’s preference)
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


  1. Heat the oven to 325º F.
  2. Butter a 1½-2 quart baking dish with the butter.
  3. Cut or tear the croissants into cubes, mix with the cherries and nuts and reserve.
  4. Whisk together the milk, cream, eggs, sugar, vanilla or almond extract, salt, cinnamon and nutmeg.
  5. Add the croissants, nuts and cherries. Combine with a spatula and let soak for about 10 minutes.
  6. Pour into the prepared dish and bake for about 45 minutes or until the sides are firm and a knife inserted in the middle comes out clean.
  7. Let stand for 15-20 minutes and serve! (Adapted from: “The Yellow Farmhouse Cookbook” by Christopher Kimball)