Chocolate Bread Pudding
Craving a cozy dessert? Make our easy Chocolate Croissant Bread Pudding featuring melted chocolate chips, served warm from the oven.
Equipment
- oven
- 9x13-inch baking dish
- mixing bowl
- whisk
- spatula
- measuring cups
- measuring spoons
- knife
- cutting board
- wire rack
Ingredients
Main Ingredients
- 6 large croissants preferably day-old
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large eggs at room temperature
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup roughly chopped dark chocolate
Instructions
- Preheat your oven to 350 degrees Fahrenheit and generously grease a 9x13 inch baking dish with butter or non-stick spray.
- Tear the croissants into 1 to 2-inch chunks and place them in the prepared baking dish, then sprinkle the chocolate chips and chopped dark chocolate evenly over the croissant pieces.
- In a large bowl, vigorously whisk together the heavy cream, whole milk, granulated sugar, eggs, vanilla extract, and kosher salt until the mixture is completely smooth and the sugar is dissolved.
- Slowly and evenly pour the custard mixture over the croissant and chocolate chunks, then gently press the croissants down with a spatula to ensure they are fully submerged and soaking up the liquid. Let the mixture sit for 15 minutes to allow the bread to absorb the custard.
- Bake for 40 to 50 minutes, or until the top is a deep golden brown and the center is set with only a slight jiggle when you gently shake the pan. A knife inserted near the center should come out mostly clean.
- Remove the bread pudding from the oven and let it cool on a wire rack for at least 20 minutes before serving to allow it to set completely.
Notes
Let the bread pudding cool for at least 20 minutes before serving to allow it to set completely.