Four words: Chocolate Croissant Bread Pudding.
Is it breakfast? Is it dessert? Does it matter? One taste and I guarantee your answer will be, “No … and can I have a second serving?!” Croissant bread pudding is warm, chocolatey and one of the easiest-ever breakfast-slash-desserts to make. Simply cube chocolate croissants, soak them in a vanilla custard, and then bake off the quick-fix creation until it’s warmed throughout.
Serve the bread pudding with a simple shower of powdered sugar, or top it off with fresh fruit, a dollop of Secret Ingredient Whipped Cream, or my personal favorite, a big ol’ scoop of vanilla bean ice cream. Feel free to get creative with different extracts, swapping vanilla for vanilla-bourbon, almond or even coconut for a touch of tropical taste.
Keep the sweet treat party poppin’ with more of my favorite chocolate dessert recipes, including Strawberry Nutella Hand Pies, Chewy Chocolate Brownie Bark, Cheesecake Brownie Bites and more crowd-pleasing favorites.
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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 vanilla extract
- 1/4 cup sugar
- 8 large chocolate croissants, quartered
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan with the butter and set it aside.
- In a large bowl, whisk together the eggs, milk, heavy cream, vanilla extract and sugar. Add the croissants and fold together the ingredients until the croissants have absorbed the custard mixture.
- Pour the croissant mixture, plus any remaining liquids, into the prepared baking dish. Bake the bread pudding for about 30 minutes until the custard is fully cooked and the tops of the croissants begin to crisp slightly.
- Remove the bread pudding from the oven and serve it warm.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Can you make it ahead of time and just reheat? I am excited to make it today!
Best Margaret
Absolutely, Margaret! Enjoy!
When whisking ingredient do you do it by hand and for how long
Hi Margaret! I use a whisk just until the ingredients are incorporated.
Absolutely amazing – making it for the second time for family and can’t wait to hear what they think. Family favourite for us already, thanks for sharing the wonderful receipt. So easy to make!
You are so welcome, Emma! I’m thrilled your family has been enjoying the recipe!
Whipped this up for a brunch with friends over the weekend. It was fabulous!
sorry, i am always annoyed with comments saying “looks so good! can’t wait to make this!”…i much prefer the comments *after* the item has been made and they say “it IS so good! YOU should make this!” and maybe offer some tips/tricks…however, i have to be that dreaded commenter and say how great this looks ONLY because i have been searching for a chocolate croissant bread pudding recipe that *actually* uses CHOCOLATE CROISSANTS!!! every other recipe calls for plain croissants and THEN *adds* (grrrr) the chocolate! so THANK YOU!
and I CAN’T WAIT TO MAKE THIS!❣
Haha! I hope you enjoy the recipe! Looking forward to hearing your results! :)
Is there a way to use less egg?
Hi there! I haven’t tried that so I can’t say for certain what the results would be.
would 2% milk work okay?
Definitely!