Chocolate Croissant Bread Pudding

This bread pudding is warm, chocolatey and one of the easiest-ever breakfasts/desserts to make. Simply soak chocolate croissants in a vanilla custard, then bake them off until warmed throughout. You can serve the bread pudding with a dusting of confectioners' sugar or top with fresh fruit, whipped cream--or my personal favorite, a big ol’ scoop of vanilla ice cream. Feel free to get creative with different extracts in the custard: swap in vanilla-bourbon, almond, or even coconut for a tropical touch.
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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 6 servings
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Ingredients

2 tablespoons unsalted butter

5 large eggs

1 1/2 cups whole milk

1 cup heavy cream

1 1/2 tablespoons pure vanilla extract

1/4 cup sugar

8 large chocolate croissants, quartered

Confectioners' sugar, fresh fruit, whipped cream or vanilla ice cream, for serving (optional)

Directions

  1. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with the butter and set aside.
  2. In a large bowl, whisk together the eggs, milk, cream, vanilla extract and sugar. Add the croissants and fold in until the croissants have absorbed the custard.
  3. Transfer the croissants along with the custard to the prepared baking dish. Bake until the custard is fully cooked and the tops of the croissants begin to crisp slightly, about 30 minutes.
  4. Remove the bread pudding from the oven and serve warm with your desired accompaniments.
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