Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.
- Roughly chop the chocolate croissants into bite-sized pieces.
- Spread the chopped croissants evenly in the prepared baking dish. If using, scatter chocolate chips or chunks over the croissants.
- In a large bowl, whisk together eggs, heavy cream, milk, granulated sugar, cocoa powder, vanilla extract, and salt until smooth with no lumps.
- Gently pour the custard over the croissants. Use a spatula or spoon to press down the croissants slightly so they absorb the custard.
- Let the mixture soak for at least 30 minutes, preferably 1 hour at room temperature.
- Bake in the oven for 45-55 minutes, until golden brown and set. Insert a knife in the center; it should come out clean or with a few moist crumbs. Tent with foil if browning too fast.
- Allow bread pudding to cool for at least 15-20 minutes before serving.
Nutrition
Calories: 480kcalCarbohydrates: 55gProtein: 9gFat: 30gSaturated Fat: 18gCholesterol: 180mgSodium: 300mgPotassium: 300mgFiber: 6gSugar: 25gVitamin A: 1500IUCalcium: 150mgIron: 3mg
Notes
Use day-old croissants for best texture. For adults, add 2-3 tablespoons of bourbon, rum, or coffee liqueur to custard. Variations include sourdough or brioche substitutions, or vegan versions with plant-based milks and egg replacers.
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