Get the Recipe:
Chocolate Croissant Bread Pudding
Bakery croissants, good quality chocolate, and a few basic ingredients are all you need to make this delectable Chocolate Croissant Bread Pudding.
Ingredients
- 6 large egg yolks
- 2 cups (480 ml) milk
- 1 cup (240 ml) heavy cream
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon*
- 1/2 teaspoon salt
- 6 croissants, about 1 pound/454g, cut into 1-inch pieces
- 4 ounces (113 g) dark chocolate, cut into small chunks
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Instructions
- Butter a 9-inch round or 8-inch square baking dish.**
- In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, cinnamon, and salt.
- Add the croissants and chocolate. Mix until combined.
- Transfer the mixture to the prepared dish, pressing the bread down into liquid if needed. Allow to sit at room temperature while you heat the oven.
- Preheat oven to 375°F (190°C).
- Bake 35 to 40 minutes, or until a knife inserted into the center comes out clean.
- Serve warm or at room temperature.
Notes
- *We are big fans of cinnamon around here and didn't find this to have an overly bold cinnamon flavor. If you like a little more cinnamon subtlety, feel free to decrease this amount.
- **You can substitute any shallow 2-quart baking dish.
- Store in an airtight container in the refrigerator up to 3 days.
- Recipe slightly adapted from Real Simple.
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