Chocolate Croissant Bread Pudding is a rich and decadent dessert that everyone loves and it’s so easy to make! Great for brunch or an after dinner treat!
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I don’t know what it is about croissant bread pudding, but it’s SO much better than regular bread pudding. Maybe it’s all the flaky, rich, and buttery pieces of croissant instead of regular bread. Regardless of the logic behind it, bread pudding with croissants has become my go-to dessert for a decadent holiday dessert. Today I’m taking things one step further with this Chocolate Croissant Bread Pudding. Sinfully good, this croissant bread pudding recipe is a dessert lover’s dream and perfect for sharing!
I took the easy way out for this recipe and grabbed a box of croissants from the bakery at my local grocery store (yay for $5 Fridays!) along with a big bag of chocolate chips because croissants and chocolate are best friends. And you know what happened? The most epic dessert dish ever! Super rich from the croissants, cream, and chocolate that’ll satisfy any sweet tooth.
As much as I love serving this Chocolate Croissant Bread Pudding for dessert, I’ve also been known to serve it at brunch. Brunch really is the best meal. It’s the only course I know that can have breakfast, appetizer, lunch-type foods, and dessert all on the same buffet. No one judges, they just take a little over everything and eat happily along with their favorite cocktail. Because brunch with booze is just a sad, late breakfast.
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Chocolate Croissant Bread Pudding
- 6 egg yolks
- 1 1/2 cups milk 2% or whole
- 1/2 cup heavy cream
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 6 croissants torn into 1-inch pieces
- 3/4 cup semi-sweet chocolate chips
Heat your oven to 375 degrees F. Coat a 9-inch x 9-inch baking dish with non-stick cooking spray and set aside
.In a large mixing bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg until combined.
Add croissant pieces to the bowl and use a wooden spoon to stir everything together. Make sure all of the bread pieces are moistened. Add almost all of the chocolate chips to the mixing bowl and stir to combine.
Pour the bread pudding mixture into your prepared baking dish. Sprinkle the top of the bread pudding with the remaining chocolate chips.
Bake for 50 to 55 minutes or until the pudding has set and a toothpick inserted in the center comes out clean. (If the bread starts to brown too much, loosely cover the baking dish with foil.)
Serve warm or at room temperature. This bread pudding is really good with a little Crème Anglaise or vanilla ice cream on top too.
If you can't get full-sized croissants, you can substitute 9 mini-croissants instead. My local grocery store flips between the two at the bakery.