Cheese Danish Bread Pudding

This Cheese Danish Bread Pudding is what happens when a classic breakfast pastry meets the ultimate comfort-dessert. Imagine buttery croissants soaked in a silky custard, ribboned with tangy sweet cream cheese, and finished with warm fruit preserves—simple ingredients transformed into something bakery-worthy. If you’re craving a recipe that’s effortless yet impressive, irresistibly cozy, and guaranteed to win over a crowd, you’ve just found your new go-to.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & approachable: Uses everyday ingredients you may already have, especially stale croissants.
• Pastry-shop flavor, minimal effort: You get all the flavor of a cheese Danish but with a no-fuss bread pudding method.
• Perfect for brunch or dessert: A showstopper for holidays, potlucks, or slow Sunday mornings.
• Creamy, custardy, and ultra-buttery: Every bite delivers the perfect balance of sweetness, tang, and richness.
• Make-ahead friendly: Chill overnight, bake the next morning, and enjoy stress-free hosting.

This recipe stands out because of its luscious cream cheese center and the croissant base, which gives unbeatable texture—crispy edges, soft custard interior, and that signature Danish-style tang.

Ingredients Needed

For the Custard Base

• Softened butter, for greasing the pan
• ½ packed cup light brown sugar
• 4 large eggs, room temperature
• 2 cans (12 oz each) evaporated milk or 3 cups whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon kosher salt (Diamond Crystal recommended)
• ½ teaspoon finely grated lemon zest
• 9 packed cups day-old butter croissants, cut into ½-inch cubes (about 1 lb)

For the Cream Cheese Filling

• 4 oz cream cheese, softened
• 1 large egg yolk
• 1 tablespoon granulated sugar
• ½ tablespoon fresh lemon juice
• ½ teaspoon vanilla extract

For the Topping

• ¼ cup good-quality fruit preserves (blueberry, raspberry, or apricot) + extra for serving
• 1 tablespoon powdered sugar
• 1½ teaspoons heavy cream (or any milk) for thinning

How to Make Cheese Danish Bread Pudding

Step 1 – Prepare the Pan

Butter a 9×5-inch loaf pan, then line it with parchment, letting the paper hang over the long sides. These “handles” will make it much easier to lift the pudding out later. Set aside.

Step 2 – Make the Custard and Soak the Croissants

In a large mixing bowl, whisk the brown sugar and eggs until the mixture looks smooth and the sugar begins to dissolve. Add the evaporated milk, vanilla, salt, and lemon zest. Whisk again until fully combined.
Add the croissant pieces and gently fold until all pieces are moistened. Let them sit a few minutes to fully absorb the custard.
Transfer the mixture to the loaf pan, lightly pressing it down. Create a long, 2-inch-wide trench down the center—this will hold the cream cheese filling.

Step 3 – Make the Cream Cheese Filling

In a separate medium bowl, whisk the softened cream cheese, egg yolk, sugar, lemon juice, and vanilla until completely smooth and creamy.
Spoon the filling into the center trench and smooth it out with a spatula.
Cover the pan and refrigerate for at least 30 minutes (or up to overnight). This resting time helps the flavors meld and improves texture.

Step 4 – Bake

Preheat your oven to 350°F (175°C).
Place the loaf pan on a rimmed baking sheet (to catch any drips) and bake uncovered for about 50 minutes. The top should be deep golden, and the cream cheese center should look set—not jiggly like a wet custard.

Step 5 – Cool and Unmold

Place the baked pudding on a cooling rack and let it cool for at least 1 hour—this helps it firm up for clean slicing.
Run a butter knife along the shorter edges, then lift the loaf out using the parchment. Slide it carefully onto a serving platter and remove the paper.

Step 6 – Add Warm Preserves

Warm your fruit preserves in short 15-second microwave bursts, stirring in between.
Spoon the warm jam along the cream cheese center.

Step 7 – Finish with Icing

Whisk powdered sugar with heavy cream until you get a thick but pourable glaze. Drizzle it generously over the entire loaf.

Step 8 – Slice & Serve

Using a serrated knife, slice into 10–12 pieces. Serve warm with extra preserves for drizzling.

Serving and Storage Tips

Serving Ideas

• Add fresh berries for color and brightness.
• Serve with whipped cream, vanilla ice cream, or crème fraîche.
• Dust a little powdered sugar over the top for a bakery-style finish.

Storage

• Refrigerator: Store slices in an airtight container for up to 4 days.
• Reheating: Warm in the microwave for 20–30 seconds or in a 300°F oven for 8–10 minutes.
• Freezing: Freeze tightly wrapped slices for up to 2 months. Thaw overnight in the fridge before reheating.

Helpful Notes

• Day-old croissants work best—they soak up the custard without becoming mushy.
• Don’t skip the cooling step; it prevents the loaf from collapsing when sliced.
• Swap the preserves to match the season—strawberry in spring, apricot in summer, blackberry in fall.
• If you prefer a sweeter dessert, increase the brown sugar by 2–3 tablespoons.

Conclusion

This Cheese Danish Bread Pudding is everything you love about a bakery-style pastry—creamy, buttery, sweet, and tangy—transformed into an easy, crowd-pleasing dish. With simple ingredients and an elegant presentation, it’s the kind of recipe you’ll reach for whenever you need something comforting yet impressive.
If you try this recipe, don’t forget to leave a comment and a star rating below. Share your creation on Pinterest or Facebook—I love seeing your versions!
What flavor of preserves did you use? Let me know in the comments!

Frequently Asked Questions (FAQ)

Can I use regular bread instead of croissants?

Yes. Brioche or challah works beautifully, but croissants give the richest, flakiest texture.

Can I make this gluten-free?

Absolutely—use gluten-free croissants or GF brioche. Everything else stays the same.

Why is my custard too runny?

It may be underbaked. Bake until the center is fully set and no longer glossy.

Can I freeze the whole loaf?

Yes! Wrap tightly in plastic and foil. Freeze up to 2 months.

What preserves are best?

Blueberry and raspberry add brightness, while apricot brings a classic Danish flavor. Choose your favorite.

Can I prep this ahead?

Yes—assemble the loaf the night before, refrigerate, and bake in the morning.