Chocolate Croissant Bread Pudding

  • Level: Easy
  • Yield: 6 servings
  • Total: 1 hr 55 min (includes chilling time)
  • Active: 10 min


Nonstick cooking spray, for the baking dish

6 large eggs 

3 cups half-and-half 

1/2 cup sugar 

1/4 teaspoon kosher salt 

1/2 teaspoon ground cinnamon 

1 teaspoon vanilla extract 

6 chocolate croissants, cut into 1 1/2-inch pieces 

1 cup semisweet chocolate chunks 

Whipped cream or vanilla ice cream, for serving (optional) 


  1. Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
  2. In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
  3. Preheat the oven to 350 degrees F.
  4. Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired.

Let's Get Cooking!

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22 Reviews

Marcia Da Pont