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Hello hello!! So I know I say A LOT of desserts I make are my favorite. But this chocolate croissant bread pudding is way up there! I mean who’s to say how many favorites one girl can have?! 🙂
I started making this tasty little treasure BK (before kids). I have put this in my tried and true recipe folder!! I know most traditional bread pudding consist of bread and raisins. This is my version made with chocolate chips and croissants. It’s so buttery and sweet but not too sweet. I love to serve it with ice cream. But just as heavenly on it’s own.
Alright let’s get started. Go ahead and preheat your oven to 350 degrees. Using a mixer, add your butter and sugar and mix until well blended. Add the cinnamon, and vanilla. Mix until all combined.
With the mixer going, crack your 5 eggs one at a time into the mixture. Then add your heavy cream and finish mixing until everything is completely combined.
Lightly butter or PAM spray 9 x 13 inch baking dish. Break up the croissants into small pieces and layer them in the pan. I like to use a mixture of regular chocolate chips and mini chocolate chips. You don’t have to but, I like how it melts differently resulting in not an overly sweet pudding.
Then you will want to scatter the chocolate chips over the croissant pieces. Pour the egg mixture over the croissants.
Soak it for about 5-8 minutes. You will want to push the croissant pieces down during this time to ensure even coverage of the custard mixture.
Before 
After 5-8 minutes
Cover with foil and bake for 30 minutes. Then remove the foil and bake for additional 10 minutes or until the top is brown. The chocolate croissant bread pudding is done when the custard is set, but still soft. Allow to cool or serve hot with vanilla ice cream.
Remove foil and continue to bake
Once it’s all baked to perfect golden brown and melty chocolate chips – you will literally hear it sizzle in deliciousness! Serve it up with some creamy vanilla ice cream or gobble it down just as is.
Sooooo good y’all!! I’m telling you! Go now and bake this chocolate croissant bread pudding! Your waistline might hate you but your family will LOVE you! 🙂
If you are looking for some more chocolate sweet treats check out my decadent Chocolate Cream Pie with Oreo cookie crust.
Enjoy, happy baking!
XOXO, Ivy
Chocolate Croissant Bread Pudding
Ingredients
- 1 stick Butter
- 1 cup Sugar
- 1 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Vanilla Extract
- 5 Eggs
- 2 1/2 cups Heavy Whipping Cream
- 12 Croissants
- 1/2 cup Chocolate Chips
- 1/4 cup Mini Chocolate Chips
Instructions
- Preheat your oven to 350 degrees. Using a mixer, add your butter and sugar and mix until well blended. Add the cinnamon, and vanilla. Mix until all combined.
- With the mixer going, crack your 5 eggs one at a time into the mixture. Then add your heavy cream and finish mixing until everything is completely combined.
- Lightly butter or PAM spray 9 x 13 inch baking dish. Break up the croissants into small pieces and layer them in the pan.
- Scatter the chocolate chips over the croissant pieces. Pour the egg mixture over the croissants.
- Soak it for about 5-8 minutes. You will want to push the croissant pieces down during this time to ensure even coverage of the custard mixture.
- Cover with foil and bake for 30 minutes. Then remove the foil and bake for additional 10 minutes or until the top is brown. The chocolate croissant bread pudding is done when the custard is set, but still soft. Allow to cool or serve hot with vanilla ice cream.
