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Chocolate Croissant Bread Pudding Recipe

Chocolate Croissant Bread Pudding
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Decadent chocolate croissant bread pudding, perfect for a special breakfast or dessert.

Ingredients

Scale
  • 6 large chocolate croissants, day-old preferred
  • 4 large eggs
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (dark or semi-sweet)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Tear the croissants into 1-2 inch pieces and scatter them evenly in the prepared baking dish.
  3. In a large bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, and salt until well combined.
  4. Pour the egg mixture evenly over the croissant pieces in the baking dish. Gently press down on the croissants to ensure they soak up the liquid.
  5. Sprinkle the chocolate chips over the top of the pudding.
  6. Bake for 35-45 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out clean.
  7. Let the bread pudding cool for a few minutes before serving.

Notes

  • For an extra rich flavor, you can add 1/4 cup of heavy cream to the egg mixture.
  • Serve warm with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.
  • This dish can be made ahead of time. Cover and refrigerate the unbaked pudding for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Nutrition

Find it online: https://kitchenpivot.com/chocolate-croissant-bread-pudding/