Technically yes, but I think croissant bread pudding is best served either warm from the oven on the day you bake it, or it cold from the fridge. You can freeze bread pudding after it's cooled. Be sure to cover the dish tightly with foil. You can freeze it for up to three months. Thaw it in the refrigerator for 8 - 10 hours, and remove it from the fridge about 45 minutes before baking. Leave the foil on top, reheat in a 350° F oven for about 15 minutes.