This all started with an episode of Unique Sweets on the Cooking Channel which featured bread pudding made with chocolate croissants. That bread pudding struck a chord with me, so much so, that I created Croissant Bread Pudding Recipe with Chocolate Croissants.
You'll want the croissants dry so they absorb the custard and the whole thing doesn't become too dense.
Jump to:
- WHY I THINK YOU'LL LOVE THIS RECIPE
- INGREDIENTS FOR CROISSANT BREAD PUDDING RECIPE
- INGREDIENT NOTES
- SUBSTITUTIONS
- VARIATIONS
- RECIPE FAQ'S
- STEP-BY-STEP INSTRUCTIONS
- TOP PRO TIP
- Try our easy peasy orange marmalade coffee cake.
- Croissant Bread Pudding Recipe with Chocolate Croissants
- MORE ICE CREAMS AND PUDDINGS
- Comments
WHY I THINK YOU'LL LOVE THIS RECIPE
Bread pudding is more than just a delicious bread pudding - it's comfort in a dish. Here's why this easy recipe will earn a top spot in your collection:
- Golden Perfection: Best bread pudding where every bite promises a golden brown crust paired with a custard-soaked center.
- Satisfyingly Sweet: The touch of brown sugar and vanilla extract ensures a delightful sweetness without being overwhelming.
- Creamy Decadence: The half and half, often used as a stand-in for heavy cream, lends a creamy texture, making each bite pure heaven.
INGREDIENTS FOR CROISSANT BREAD PUDDING RECIPE
For the full recipe with quantities, see the recipe card at the end of the post.
INGREDIENT NOTES
- Croissants: They might've had humble beginnings as your breakfast staple, but in this dish, they're the star. Whether they’re stale croissants or leftover croissants from your local grocery store, they work wonders in a delicious croissant bread pudding. Fresh croissants will not work well. Let them dry out before using.
- Vanilla Extract: A touch of vanilla complements the buttery croissants, lifting their flavor profile. Always use room temperature for best results.
SUBSTITUTIONS
- All out of half and half? A mix of whole milk and heavy cream will be just as divine. It’s all about getting that custard mixture spot-on!
- Brown sugar can stand in for white, adding a caramel hint to your pudding.
VARIATIONS
- Toppings Galore: Consider fresh fruit, especially fresh berries, or a drizzle of maple syrup or a little orange zest. A dollop of caramel sauce on the top of the bread pudding? Pure bliss!
- Bread Switch: If, by next time, you don’t have croissants on hand, regular stale bread or even a brioche can work. It's a great way to experiment.
RECIPE FAQ'S
Whether you tear them into croissant pieces or cut them into croissant cubes, the aim is uniformity. This ensures an even soak, giving that ideal texture throughout.
Yes! Our custard mixture, involving half and half, eggs, and vanilla extract, is often referred to as a milk mixture. This blend, when cooked at medium heat, thickens and envelopes the croissant pudding in creamy goodness.
Absolutely! Using ramekins creates individual servings, perfect for when you want to impress or simply control portion sizes.
STEP-BY-STEP INSTRUCTIONS
Cube croissants into 1 ½ inch pieces and allow to set out for a couple of hours.
Add the sugar to a mixing bowl.
Whisk together with eggs and melted butter.
Add the vanilla.
Combine all spices into a large bowl and mix thoroughly into lean ground beef
Add the half and half and whisk again. Set aside.
Place the croissants in a large bowl and pour the custard mix over them.
Gently fold the custard into the bread to avoid breaking it up too much.
Generously butter a baking dish or baking dishes.
Sprinkle the chopped chocolate at the bottom. of the buttered dish.
Place croissants in a buttered 8 x 8-inch baking dish ramekins. Press down lightly. Place on a sheet pan in a water bath. (see instructions below)
Bake 20 minutes covered, then uncover and bake an extra 15 minutes or until the custard is set.
TOP PRO TIP
A water bath is crucial for even cooking. It sounds fancy but is actually straightforward. Simply place your casserole dish on a sheet pan and pour water until it’s halfway up the side of the dish.
Try our easy peasy orange marmalade coffee cake.
Equipment
- 8"x8" baking pan or your choice. I used one 6x6" pan and two ramekins.
- Sheet pan for water bath
Ingredients
- 3 large chocolate croissants day old preferred
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 ¼ cup half and half
- 2 TBS melted butter
- 1 ounce baking chocolate chopped
Instructions
- Cube the croissants into 1 ½-inch pieces and allow them to set out for a couple of hours.
- Whisk together egg, half and half, sugar, vanilla and melted butter. Add the half and half and whisk again. Set aside.
- Generously butter a baking dish and sprinkle the chopped chocolate in the bottom.
- Place croissants in a buttered 8 x 8 inch baking dish. Pour custard mixture over and push down so the croissants absorb the custard. Let sit 10 minutes, then press again.
- Place in a water bath, loosely cover with foil. ( I placed mine on a cookie sheet, put it in the oven then poured in water to come halfway up sides of cookie sheet.
- Bake 20 minutes covered, then uncover and bake an extra 15 minutes or until the custard is set. This will depend on your choice of baking dish.
- Remove from oven and allow to cool.
Nutrition
So there you have it! From easy croissant bread pudding recipe to execution, this dish is all about elevating simple ingredients. A fun fact: Did you know that in some cultures, bread pudding is seen as a delicious way to combat waste? Turning potentially discarded items into a mouthwatering dessert is genius.
Ellen Evans says
I made this using locally baked chocolate croissants, the top of the local raw Jersey milk, and local duck eggs. Omitted the melted butter as the cream was so rich, and drizzled some leftover bittersweet chocolate ganache on top in place of the grated chocolate baked in.
The recipe made a 8" x 10" pan and 6 oversized muffin tins' worth of individual puddings. I took some to neighbors, and enjoyed the rest. Absolutely gorgeous! Light, fluffy, creamy, chocolatey.
One of the neighbor kids didn't get to try it, because his Mom ate so much of it herself!
Trying the same thing with almond croissants this weekend. Thank you!! I really like how little sugar this recipe calls for - no more is needed, but most recipes use twice the amount or more.
Mary says
I am so glad you enjoyed it. Love the use of locally sourced ingredients. Thanks for commenting!
Rossinhawaii says
Love this recipe. I sprinkled the chocolate after putting a layer of the bread pudding in the pan, then followed with the rest. It made a little surprise in the middle. I'm embarrassed to say that the dessert did not make it to the party. I made the mistake of "trying" it and decided to keep it at home. YUM.
(I had to stop and buy something else to bring!)
Mary says
That's hilarious! Thanks for stopping by and commenting. I got my chuckle for the day.
Nancy W says
This looks amazing, I'm going to feature it on the HomeAcre Hop tomorrow! - Nancy
Sandra says
Chocolate makes everything better! Pinning! Thanks for linking up at The Four Seasons Blog Hop! Sandra from Scrumptilicious 3 You!
Shikha @ Shikha la mode says
I literally made croissant bread pudding for Thanksgiving last year!