Chocolate Croissant Bread Pudding

IMG_9890 Our daughter Kerri made this for Thanksgiving this year and it is new to our repertoire and oh so delicious and amazingly easy to make. With the holidays quickly approaching you might want to check this one out and definitely keep it in mind for a dinner party or family gathering.  You will look like a rock star . This recipe is from Naomi Robinson and her website Bakers Royale .  Just find the best chocolate croissants you can buy out there and the rest is easy. It’s truly fuss-free and the ultimate in comfort food. Makes for an amazing dessert or brunch dish.

You can make in a 9×13 Pyrex type baking dish or a 2 small round pie dishes, or 2 smaller baking dishes.


1 cup granulated sugar

8 Tablespoons butter, softened

3 large egg yolks

3 large eggs

2 cups milk ( preferably whole)

1/2 cup heavy cream

1 1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon instant espresso powder

8-10 (1 lb.) chocolate croissants–you will be cutting into 1″ cubes

6 oz. semi-sweet chocolate chips

*confectioners sugar for dusting


Pre-heat oven to 350 degrees. Lightly spray a 9×13 baking dish or 2 8 inch pans or 2 round pie dishes..

Place butter and sugar in a food processor and pulse until blended. Add in egg yolks, eggs, milk , cream , vanilla extract, salt, cinnamon and instant espresso powder. Pulse to blend. If no processor you can use your blender.

Cut croissants into 1 inch cubes and place them into preferred pans. Sprinkle evenly with chocolate chips. Pour custard mixture on top. Gently press down on croissant pieces to ensure even absorption.

Bake until set but still soft and a knife inserted at the center comes out clean, about 30-40 minutes. Dust with confectioners sugar just prior to serving. Serve warm or at room temperature.

This is simply amazing.


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