This decadent Chocolate Croissant Bread Pudding is the perfect sweet brunch. The flaky croissants melt in your mouth, while the melted chocolate and custard add a delicious burst of flavour. And for those of you in colder climates, this is a dish best served warm. Bonus!
I know what you're thinking, bestieโฆyou're worried that I'm going to tell you that this recipe for Chocolate Croissant Bread Pudding requires baking Chocolate Croissants (pain au chocolat for you Francophiles). I'm not. That would be crazy. Because baking croissants from scratch takes forever. Trust me, I've tried.
Instead, we're going to use some good ol' store bought croissants (not chocolate croissants, just plain ol' run o' the mill, normal-as-normal-can-be-type croissants). And trust me on this one, it's going to save you a whole lot of time and effort, and it's still going to turn out divine.
Now, if this recipe is the type of thing that really makes your heart sing, you'll want to check out my Baked French Toast recipe. It's totally not the same concept applied to some different flavours.
Definitely not.
Most certainly not.
โฆOkay, fine.
It is.
But in a good way! (French toast and bread pudding are basically super similar things anyway!)
By the way, similar to my Baked French Toast recipe, this Chocolate Croissant Bread Pudding is the perfect dish to make if you have leftover croissant that's gone somewhat stale. Why? Because this is a recipe that gives stale croissant bread a second shot at greatness. (You can use fresh bread too, but the issue is that fresh bread is more likely to break/tear easily once soaked in the custard. So just be a little extra delicate when you're serving. Okay, bestie?)
If you tried this recipe, comment below and let me know! If you didn't, tell me what your New Year's Resolution is. We can work towards making it happen together! Or I can silently offer moral support. Either works. But don't forget to follow me on Facebook, Instagram, Pinterest, and Twitter - they're the best places to stay up to date on what's happening with me…I mean, aside from signing up to my mailing list in the bottom right of the page. Or you know, reaching out to me directly through my Contact page (I'm just waffling on because I love talking to you, bestie. I'll stop now).
Wishing you and your loved ones a Merry Everything, and a Very Happy Always!
๐ Recipe
Chocolate Croissant Bread Pudding
- Total Time: 1 hour 15 minutes
- Yield: Enough for 8
Description
This decadent Chocolate Croissant Bread Pudding is the perfect sweet brunch. The flaky croissants melt in your mouth, while the melted chocolate and custard add a delicious burst of flavour. And for those of you in colder climates, this is a dish best served warm. Bonus!
Ingredients
- 3 Large Eggs
- 4 Egg Yolks
- 3 โ cups of half and half
- 1 cup Sugar
- 1 tsp Pure Vanilla Extract
- 4 Croissants, slightly stale, sliced open
- 1 cup Dark Chocolate Chips
Instructions
- Preheat oven to 350 degrees F.
- Mix together the eggs, yolks, half and half, sugar, and vanilla extract.
- Place the bottom half of the croissants (you can tear them, if necessary) in a single layer at the bottom of a baking dish. Spread the chocolate chips evenly on top. Place tops of the croissants to create top layer.
- Pour custard over the croissants, and gently push down on the croissant tops to submerge. Let sit for 10-20 minutes.
- Cover with foil, and bake in a water bath for 30 minutes. Remove foil, bake for an additional 30-45 minutes.
- Serve warm. A little ice cream on the side is lovely, but not necessary.
Notes
I didnโt have a dish large enough to use as a water bath, so I simply put a large dish of water in the tray below my bread pudding. Sometimes you just have to wing it and hope for the best, right?
You may also want to butter the sides of your baking dish to make sure the final dish doesnโt stick to the sides.
- Prep Time: 15 minutes (plus 15 minutes wait time)
- Cook Time: 1 hour
- Category: Breakfast & Brunch
- Cuisine: French
Jessica
You had me at ‘chocolate croissant!’ This sounds like the perfect dessert for the holiday season and I love how simple it is to make!
Riz
You and I are cut from the same cloth. I usually don’t need to hear much more than chocolate croissant either!
Shareba
This looks so decadent, yet easy to make! Great recipe Riz!
Riz
Thanks Shareba! It’s a yummy weekend treat, and went down very well everyone that tried it!
Denise from Urb'n'Spice
The photograph alone in that squarish dish makes me want to make your Chocolate Croissant Bread Pudding. I loved the line that it gives an already decadent pastry ‘a second chance at greatness’. And what a way to recreate it, Riz. I am looking forward to trying it. Thanks for the inspiration. Happiest of New Year to you and a great 2018.
Riz
Thanks Denise! You know, it must have been some passing moment of inspiration. When I thought of the recipe, I actually imagined the photos in that square dish before even baking and testing and finding out how it would look or taste.
Happy New Year to you and yours!!
Dawn - Girl Heart Food
This sounds divine!! I love croissants (because they are so buttery and flakey). Paired with chocolate? YUM!
Riz
I agree! Chocolate croissants are heaven.
Linda
This looks fantastic! I’m a huge fan of croissants, so I’ll definitely be trying this!
Riz
I hope you enjoy it, Linda!
Lindsay @ The Live-In Kitchen
This sounds DELICIOUS! Croissants are the best.
Riz
Lindsay, I totally agree. Croissants are amazing. I’ve been trying to befriend bakers around the city to try and get a steady supply of fresh croissant (no luck yet though!).
Mandy @ South Your Mouth
This looks divine! I’ve never used croissants in bread pudding but I’m sitting here, scratching my head, wondering why I haven’t!
Riz
That’s exactly how I felt! It just seems like such an obvious thing to do!
Kim @ Berly's Kitchen
This sounds absolutely lovely! I’d be a happy girl if I had this for breakfast.
Riz
Luckily, you can!! ๐
Kay
Mouth Watering sounding recipe! Now I just need to find a substitute for half and half in The Netherlands!
Riz
Hey Kay – You should be fine just using table cream or whipping cream (super rich!) – or a combination of milk and table cream (which is basically what half and half is, I think!)