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
Scale
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.
