If you have a soft spot for pastries and crave a dessert that feels like a warm hug, let me introduce you to the irresistible Chocolate Croissant Bread Pudding with Vanilla Sauce Recipe. This dish transforms flaky, buttery croissants into a rich, custardy delight studded with pockets of gooey chocolate. Topped with a luxuriously smooth vanilla sauce, every bite is an indulgent dance of textures and flavors. It’s the kind of dessert that makes any day instantly special, whether you’re serving it as an elegant after-dinner treat or comforting yourself on a quiet weekend morning.
Ingredients You’ll Need
This recipe is all about taking simple, familiar ingredients and letting them shine together in a harmony of taste, texture, and color. Each component contributes something important: buttery croissants provide the flaky base, chocolate chunks add gooey surprises, and the vanilla sauce brings a fragrant creaminess that ties it all together.
- 13 oz croissants: About 6 large or 12 mini — the star ingredient, providing a flaky, buttery foundation for the pudding.
- 3 large eggs: These bind the pudding and give it a rich, custard-like texture.
- â…” cup granulated sugar: Adds just the right amount of sweetness without overpowering the other flavors.
- 1 teaspoon ground cinnamon: A warm spice that adds depth and complements the chocolate beautifully.
- 1 teaspoon vanilla extract: Brings a lovely aromatic note that enhances the entire dish.
- 2 cups half and half: This creamy liquid ensures the pudding is moist and luscious.
- ½ cup chocolate chunks: Semi-sweet or bittersweet, for melty pockets of rich chocolate throughout the pudding.
- ¼ cup heavy cream: The base for the decadent vanilla sauce that accompanies the pudding.
- ¼ cup granulated sugar: Sweetens the vanilla sauce perfectly without cloying.
- ¼ cup light brown sugar: Adds a gentle caramel flavor to the vanilla sauce.
- 4 tablespoons butter: Adds richness and helps create that silky sauce texture.
- 2 teaspoons vanilla extract: Intensifies the vanilla flavor in the sauce for a comforting finish.
- Pinch of kosher or sea salt (optional): Balances sweetness and enhances all the flavors.
How to Make Chocolate Croissant Bread Pudding with Vanilla Sauce Recipe
Step 1: Prepare the Croissants and Custard
Start by tearing your croissants into bite-sized pieces, aiming for a mix of chunks and flakes to create a wonderful texture contrast. Whisk together eggs, granulated sugar, cinnamon, vanilla extract, and half and half in a large bowl — this custard mixture is where the magic happens as it soaks into the croissant pieces, giving you that soft, creamy bread pudding goodness.
Step 2: Combine and Add Chocolate
Gently fold the croissant pieces into the custard, being careful to coat every nook and cranny. Stir in the chocolate chunks, which will melt in pockets during baking, creating delightful surprises of rich chocolate in every bite. Let the mixture sit for about 10 minutes so the croissants absorb some of the custard for extra softness.
Step 3: Bake to Perfection
Preheat your oven to 350°F (175°C) and pour the croissant mixture into a buttered baking dish. Bake for 50 to 60 minutes, or until the pudding is set but still slightly wobbly in the center. The top should be golden and slightly crisp, offering a lovely contrast to the creamy interior.
Step 4: Make the Vanilla Sauce
While the pudding bakes, prepare the sauce by melting butter in a saucepan over medium heat. Stir in the granulated sugar and light brown sugar until dissolved. Add the heavy cream and bring the mixture to a gentle simmer, then whisk in the vanilla extract and a pinch of salt if you like. Cook for a few minutes until thickened and glossy. This sauce is the perfect luscious complement for the chocolate-infused bread pudding.
How to Serve Chocolate Croissant Bread Pudding with Vanilla Sauce Recipe
Garnishes
To elevate your serving, sprinkle the pudding with a little powdered sugar or garnish with fresh berries like raspberries or strawberries for a burst of color and tartness. A dollop of whipped cream or a scoop of vanilla ice cream can also add an extra layer of indulgence that pairs beautifully with the warm pudding.
Side Dishes
This dessert is a star on its own, but if you want to offer something alongside, consider light, fresh options like a crisp green salad with a citrus vinaigrette or simple roasted nuts. These provide contrast in texture and flavor without overwhelming the richness of the pudding.
Creative Ways to Present
For a show-stopping presentation, try serving individual portions in ramekins with vanilla sauce drizzled artfully on top. You can also layer the pudding in a glass trifle bowl with extra chocolate chunks and bits of croissant for a beautiful layered effect. This makes it not only delicious but also visually stunning.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover bread pudding tightly with plastic wrap or foil and refrigerate. It will stay fresh for up to 3 days, maintaining its moist and tender texture when properly stored.
Freezing
If you want to keep the pudding longer, freezing is a great option. Wrap the pudding in plastic wrap and then aluminum foil, or place it in a freezer-safe container. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, place individual portions in a microwave-safe dish and warm in short bursts until heated through, or reheat in a 325°F (160°C) oven for about 15 minutes until warmed and slightly crisp on top again. Drizzle with warmed vanilla sauce for that fresh-from-the-oven feel.
FAQs
Can I use day-old croissants for this bread pudding?
Absolutely! Slightly stale croissants actually absorb the custard better, resulting in a more tender and flavorful pudding.
What type of chocolate works best in this recipe?
Semi-sweet or bittersweet chocolate chunks complement the sweetness of the pudding nicely, but you can experiment with milk chocolate for a creamier taste or dark chocolate for intense richness.
Can I make the vanilla sauce ahead of time?
Yes, the vanilla sauce can be made in advance and refrigerated in an airtight container. Reheat gently before serving to keep it smooth and pourable.
Is there a non-dairy substitute for the half and half?
You can use coconut milk or almond milk combined with a bit of non-dairy creamer to mimic the richness of half and half, but the texture might be slightly different.
How can I make this recipe gluten-free?
Use gluten-free croissants if available, or substitute with gluten-free brioche or bread. The custard and sauce remain the same, creating a delicious gluten-free alternative.
Final Thoughts
If you’ve been searching for a dessert that pairs the elegance of a croissant with the cozy charm of bread pudding, this Chocolate Croissant Bread Pudding with Vanilla Sauce Recipe is an absolute must-try. It’s comforting, indulgent, and surprisingly easy to pull together. Once you make it, I guarantee it will become a beloved recipe in your household, perfect for sharing with friends or simply savoring solo with a cup of your favorite coffee or tea. Go ahead, treat yourself—you deserve it!
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Chocolate Croissant Bread Pudding with Vanilla Sauce Recipe
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Croissant Bread Pudding is a rich, comforting dessert featuring flaky croissants soaked in a cinnamon-vanilla custard, studded with semi-sweet chocolate chunks, and baked until golden. Served warm with a luscious vanilla sauce made from heavy cream, brown and granulated sugars, butter, and vanilla, it’s the perfect indulgent treat for any occasion.
Ingredients
Bread Pudding
- 13 oz croissants (about 6 large or 12 mini)
- 3 large eggs
- â…” cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 cups half and half
- ½ cup chocolate chunks (semi-sweet or bittersweet)
Vanilla Sauce
- ¼ cup heavy cream
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 4 tablespoons butter
- 2 teaspoons vanilla extract
- Pinch of kosher or sea salt (optional)
Instructions
- Prepare the Croissants: Preheat your oven to 350°F (175°C). Tear the croissants into bite-sized pieces and place them into a greased baking dish. Scatter the chocolate chunks evenly over the croissants.
- Make the Custard: In a large bowl, whisk together the eggs, granulated sugar, ground cinnamon, and vanilla extract until well combined. Gradually add the half and half while continuing to whisk to create a smooth custard mixture.
- Combine and Soak: Pour the custard evenly over the croissants and chocolate chunks, pressing down gently to soak the bread. Let it sit for about 15 minutes to allow the liquid to absorb thoroughly.
- Bake the Pudding: Place the baking dish in the preheated oven and bake for 55 to 60 minutes, or until the custard is set and the top is golden brown. Remove from oven and allow to cool slightly before serving.
- Prepare the Vanilla Sauce: While the bread pudding bakes, combine the heavy cream, granulated sugar, light brown sugar, and butter in a small saucepan over medium heat. Stir continuously until the sugars dissolve and the butter melts, and the mixture is smooth and slightly thickened. Remove from heat and stir in vanilla extract and a pinch of kosher or sea salt, if using.
- Serve: Drizzle the warm vanilla sauce generously over warm slices of chocolate croissant bread pudding. Serve immediately for the best flavor and texture.
Notes
- For best results, use day-old croissants to ensure they soak up the custard well without becoming too mushy.
- Semi-sweet or bittersweet chocolate chunks can be substituted with chocolate chips or chopped chocolate bars.
- The vanilla sauce can be made ahead and reheated gently before serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for crispness.
- For a dairy-free variation, substitute half and half and heavy cream with suitable plant-based alternatives.
