Chocolate Croissant Bread Pudding
Imagine flaky, buttery croissants soaked in a rich, chocolate-infused custard, then baked to golden perfection. It's the ultimate comfort food with a touch of elegance!
Equipment
- 9x13-inch baking dish,
- oven
Ingredients
- 6-8 Chocolate Croissants preferably day-old, roughly chopped
- 4 large Eggs
- 2 cups Heavy Cream
- 1 cup Milk whole milk recommended
- 1/2 cup Granulated Sugar
- 1/4 cup Unsweetened Cocoa Powder
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- Chocolate chips or chunks optional, for extra chocolaty goodness
Instructions
- 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.
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.