Chocolate Croissant Bread Pudding

Chocolate Croissant Bread Pudding - an easy to make, decadent, dessert ready to go from prep to plate in just about an hour.

Course Dessert

Cuisine American

Keyword Chocolate Croissant Bread Pudding

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 582kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measuring of ingredients.
mixing bowls For mixing and combining ingredients.
baking pan 8x8 For holding the bread pudding while baking.
whisk For combining ingredients smoothly.

Ingredients

butter for the baking dish
6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 tsp vanilla extract
1/2 tsp kosher salt
1/2 tsp ground nutmeg
6 croissants (1 lb) cut into 1" pieces (it's okay if they are day old), toasted in the oven until they feel dry and hard, but are still very pale looking*
4 oz bittersweet chocolate (70% cacao) chopped into chunks

Instructions

Preheat the oven to 375°F.
Butter an 8-inch square (or other shallow 2-quart) baking dish.
butter
In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg until smooth.
6 large egg yolks, 2 cups whole milk, 1 cup heavy cream, 1 cup granulated sugar , 1 tsp vanilla extract , 1/2 tsp kosher salt , 1/2 tsp ground nutmeg
Add the toasted croissant pieces and chopped chocolate to the bowl. Stir to combine.
6 croissants (1 lb) cut into 1" pieces (it's okay if they are day old), toasted in the oven until they feel dry and hard, but are still very pale looking*, 4 oz bittersweet chocolate (70% cacao) chopped into chunks
Transfer the mixture to the prepared baking dish.
Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. Alternatively, check that an instant-read thermometer reads at least 160°F and the top is golden brown.
Serve warm or at room temperature.

Video

Notes

How To Toast Croissant Cubes (optional)

Arrange two racks to divide the oven into thirds and heat to 350°F.
Slice the croissants into bite-sized cubes.
Divide the bread among two rimmed baking sheets and spread into an even layer. Toast, stirring halfway through, until the cubes feel dry and hard, but are still very pale, 15 to 20 minutes total. Remove from the oven and set aside to cool slightly.

For optimal outcomes when preparing this chocolate croissant bread pudding, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition