Black and White Croissant Bread Pudding

This dessert is a big hit at parties in the Hollywood Hills, especially in the cooler months. It's probably one of my most deceptive desserts--everyone thinks it's complex to prepare, but it's one of the simplest desserts in my repertoire. When the bread pudding is firm to the touch, you know it's done.
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  • Level: Easy
  • Total: 32 min
  • Active: 12 min
  • Yield: 4 to 6 servings
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Ingredients

1 tablespoon unsalted butter, at room temperature

3 medium eggs, plus 3 additional yolks

1 cup heavy cream

1 cup whole milk

1/2 cup plus 1 tablespoon light brown sugar

2 teaspoons vanilla extract

5 one-day-old croissants (see Cook's Note)

5 ounces bittersweet chocolate chips (70 percent cacao)

5 ounces white chocolate chips

1 cup creme fraiche or whipped cream

Directions

  1. Preheat oven to 375 degrees F. Butter the bottom of a 9-by-5-by-3-inch baking dish with your hands.
  2. In a large bowl, whisk whole eggs and yolks, cream, and milk with the 1/2 cup brown sugar and vanilla extract.
  3. Tear up croissants and mix with egg mixture until well combined.
  4. Spoon half of the egg-croissant mixture into the baking dish, sprinkle with half of the dark and white chocolate chips, top with more egg croissant mixture, and finish with remaining chocolate. Sprinkle with 1 tablespoon brown sugar.
  5. Place the dish on a rimmed baking sheet and bake in the oven for 15 to 20 minutes, or until firm to the touch.
  6. Remove from oven. Serve with a dollop of creme fraiche or whipped cream.

Cook’s Note

Ask your baker for marked-down croissants at the end of the day. Feel free to substitute brioche or challah for the croissants.