Croissant & Chocolate Bread Pudding


Oh.My.GOD. Made this Mother’s Day and it.was.fabulous!

  • Non-stick cooking spray 
  • 6 egg yolks 
  • 2 cups whole milk {or 2% milk} 
  • 1 cup heavy cream 
  • 1 cup sugar 
  • 1 teaspoon vanilla extract 
  • ½ teaspoon salt 
  • ½ teaspoon ground nutmeg 
  • 6 croissants, torn into 1″ pieces 
  • ¾ cup semi-sweet chocolate chunks {you want about 4 ounces of chocolate} 
  1. Heat oven to 375 degrees F. Coat an 8″ x 8″ (or other shallow 2-quart baking dish) with non-stick cooking spray. 
  2. In a large bowl, whisk together milk, cream, egg yolks, sugar, vanilla, salt, and nutmeg until well combined. Add croissant pieces; stir to combine and coat bread. Add in chocolate and stir. Transfer mixture to prepared baking dish. Sprinkle a little more chocolate on top if you want. 
  3. Bake for 35 to 55 minutes, or until a knife inserted in the center comes out clean. Serve warm or at room temperature. 
Notes I used a 2-quart 11″ x 9″ baking dish. My pudding took 55 mins to cook all the way through. I’m not sure if the 8″ x 8″ dish would take that much less time, but the clean knife rule wins out either way.

RECIPES >>>  Croissant & Chocolate Bread Pudding